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Boar's Head, Boiled

Remove the snout, hair, and bones, from a boar's head; cleanse it thoroughly, scald and put it into a pot containing boiling vinegar and water; add two ounces of salt, a few peppercorns, some parsley, thyme, shallot, and sage; let it steep for three days, with the tongue and two pounds of the meat. When drained, fill up the cavities made by the removal of bones, etc., with thin slices of the meat and tongue rolled together; fasten up the opening with strong thread as soon as the head has been well filled and the form is good. Put it, tied up in a cloth, into a stewpan with the herbs, etc., and add a pint of wine, four cloves, a carrot, and an ounce of salt; to simmer from six to seven hours, when it may be taken out and allowed to cool. When quite cold, remove the cloth, undo the fastenings, ornament and glaze the head. Replace the tusks, and insert eyes made of white of egg and beetroot. Serve with a folded napkin under.