A PIG’S HEAD.
Clean the head well, cut off the ears and nose, take out the eyes; put it down to boil with the liver; when done, take it up, put the head in a dripping pan with some of the liquor; the liver chopped up fine, seasoned with onions, pepper, salt and parsley; spread some yolk of egg over the head, upon which sprinkle bread crumbs: bake half an hour; add some catsup to the gravy. Send hot to the table.