PIG'S HEAD.
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 entrée, or for supper, lunch, or breakfast.