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.