Soak in water and clean it well; take all the bones and flesh out; then cut the flesh and about one pound of salt pork in strips, which you put inside of the head, well mixed with salt, pepper, half a dozen middling-sized onions chopped, two teaspoonfuls of chopped parsley, half a saltspoonful of allspice, two bay-leaves, two sprigs of thyme, a little sage, and the juice of half a lemon; lay it in a crockery vessel for from four to six days. Envelop the head in a towel, place it in a kettle with eight small onions, two carrots cut in pieces, salt, pepper, four sprigs of parsley, four of thyme, four bay-leaves, two cloves, and a pint of white wine; cover with water, set on the fire, and simmer from six to eight hours; take from the fire and drain, take the towel off and drain again till dry and cold. Serve it with sprigs of green parsley around.

Wild-Boar like, - Prepare, stuff, cook, and allow it to cool as the one preceding; then place it on an oval dish, the ears up, with one or two skewers to hold them in place, and also two or three decorated skewers in the middle of the head and between the eyes - not across, but lengthwise. Glaze it with essence of beef, by means of a brush; make eyes with meat-jelly, which you cut with a vegetable spoon, and imitate the tongue, teeth, and tusks with butter colored with cochineal and kneaded with flour. Cover the back part with jelly and skewers ornamented with flowers or slices of truffles, or with both. Some jelly, chopped, may also be placed all around, and flowers in the ears and on the eyes. It is served as an entree, or for supper, lunch, or breakfast.

Pig's Kidneys

Prepare, cook, and serve like calf's kidneys.

Pig's Tail

Prepare, cook, and serve like pig's ears.

Pig's Tongue

Prepare, cook, and serve like beef tongue.

Head-Cheese

Soak a pig's head in cold water for two or three hours, clean, and then cut the whole of it, ears and tongue included, in strips one or two inches long, and then put the whole with about two pounds of salt pork, cut in strips also, in a crockery bowl, season with salt, pepper, chopped onion, chopped parsley, thyme, bay-leaf, and sage, chopped also, the juice of a lemon, and leave thus for about two or three days, turning it over occasionally. Then put the mixture in a mould or wrap it in a towel and boil till done. It must be immersed in the water.

Some beet or sheep's tongue, together with the flesh of chicken, may be added to the head.

When cooked and cold, if there are any empty places, they may be filled with meat-jelly.

It is served at late suppers, or at lunch and breakfast. It is always served cold, with parsley around.