Part 21 (1/2)

Sheep's Head Moulded.

_Ingredients_--1 sheep's head.

2 hard-boiled eggs.

Pepper and salt.

_Method._--Clean, and then boil the head until the flesh will leave the bones easily.

Take out all the bones; cut the meat into pieces an inch in size, and season them well with pepper and salt.

Cut the eggs into slices, and place them round the top of a cake-tin or basin.

Put in the head, and put a weight on it to press it down.

When cold turn it out; serve garnished with parsley.

Veal Cake.

_Ingredients_--Remains of cooked veal.

Slices of ham.

2 or 3 hard-boiled eggs.

Some nice second stock.

A little gelatine.

Some forcemeat b.a.l.l.s.

_Method._--b.u.t.ter well a plain mould or basin.

Decorate it with slices of egg, and b.a.l.l.s made of veal forcemeat.

Cut the ham and the veal into neat pieces.

Season them well with pepper and salt, and, if liked, a little chopped parsley.

Place them in the mould, and fill it up with stiff second stock.

If the stock is not stiff enough, mix with it a little melted gelatine.

Cover the mould, and bake for one hour in a moderate oven.

Let it get cold, and then turn it on to a dish.

Brawn.

_Ingredients_--1 pig's head.

2 or 3 hard-boiled eggs.

2 onions.

6 cloves.