Boil a calf’s-head until tender, the day before you wish to use it.
When perfectly cold, chop—not too small—and season to taste with
pepper, salt, mace, and the juice of a lemon. Prepare half as much cold
ham, fat and lean—also minced—as you have of the chopped calf’s-head.
Butter a mould well, and lay in the bottom a layer of the calf’s-head,
then one of ham, and so on until the shape is full, pressing each layer
hard, when you have moistened it with veal gravy or the liquor in which
the head was boiled. Pour more gravy over the top, and when it has
soaked in well, cover with a paste made of flour and water. Bake one
hour. Remove the paste when it is quite cold, and turn out carefully.
Cut perpendicularly.
This is quite as good a relish when made of cold roast or stewed veal
and ham. It will keep several days in cool weather.