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Brawn of Sheep's Head

Boil a sheep's head with a little salt and an onion until quite tender. Then take all the meat off the bones and cut it into neat pieces, keeping the tongue whole. Slice three hard-boiled eggs and place them at the bottom of a wetted mould; put the pieces of meat in with the tongue in the centre, add a liberal quantity of black pepper, a few crushed peppercorns, some salt, a little chopped parsley, and a few small pieces of bacon. Pour about half a tea-cupful of stock over, and when cold turn out, and garnish with parsley. Probable cost, 6d. per pound.