Take one quart of the liquor in which the head was boiled; put the bones into it, with the peppercorns, cloves, onions, and herbs; boil down for half an hour with the lid off the saucepan.
Then strain one pint of the broth into another saucepan.
Season the pieces of meat with pepper, and a little salt if necessary; put them into the broth.
Let it come to the boil, and then pour it into the decorated mould.
When set, turn it on to a dish.
Scalloped Eggs.
- Ingredients—Some eggs.
- Bread-crumbs.
- A little onion, chopped as finely as possible (this may be omitted, if liked).
- A little finely-chopped parsley.
- Pepper and salt to taste.
Method.—Grease some deep scallop shells.
Dust them over with bread crumbs, mixed with the parsley and onion.
Put an egg into each shell, and sprinkle with more crumbs, parsley, onion, pepper and salt.