Pig’s head, feet, and ears.
½ teaspoonful of black pepper, and same of cayenne.
4 teaspoonfuls powdered sage.
1 teaspoonful mace.
An onion minced.
Salt and saltpetre.
Soak the head twelve hours, and lay in a strong brine, with a
tablespoonful of saltpetre. Let it lie three days in this; rinse; then
boil it until you can draw out the bones. Do this very carefully from
the back and under-side of the head, breaking the outline of the top as
little as possible. Chop the meat of the feet and ears, which should
have been boiled with the head, season to taste with the spices I
have indicated (tastes vary in these matters), beat in the brains, or
two tablespoonfuls of melted butter. Fill up the hollows left by the
removal of the bones with this mixture. Tie in a flannel cloth, sewing
this tightly into the shape of the head; boil an hour and a quarter,
and set aside to drain and cool. Do not remove the cloth until next
day. This will be found very nice.