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CALF'S HEAD, COLLARED (to serve cold)

Take a calf's head, properly prepared, remove the brains, and put it into boiling water for a quarter of an hour to blanch it; wash it thoroughly, put it into cold water, and boil until the bones can be removed. Bone and lay it flat on the table, and sprinkle over it, in alternate layers, six table-spoonfuls of chopped parsley, some ground pepper, salt, and grated nutmeg, pink ham cut into slices, and the yolks of six eggs boiled hard, sliced, and dotted here and there. Roll the head as tightly as possible, tie it in a cloth, and boil it gently for four hours. Take it out, drain, and put it under a weight, and do not remove the cloth and bandages until it is cold.