6 hard-boiled eggs—also sliced.
Five or six slices of cold boiled ham—corned is better than smoked.
1 large cupful of the liquor in which the head was boiled, stewed down to a rich gravy and well seasoned with pepper, salt, mace and minced onion. Strain before using.
Line the bottom of a buttered mould with the slices of egg also buttered on the outer side, that they may easily leave the mould.
Salt and pepper them, then fill the mould with alternate layers of sliced calf’s head, ham, sliced eggs, seasoning, etc., pouring in the gravy last. If you have no top for the mould, make a stiff paste of flour and water to close it in and preserve flavor and juices.
When done, set it, still covered, in a cool place. When cold and firm, slice for luncheon or tea.
Or,
You can chop both kinds of meat fine, also the eggs, and pack in successive layers within your mould.
A little lemon-juice and minced parsley, with a touch of catsup, will improve the gravy.