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Pig's Head, Moulded

Lay the head and feet of a pig, and two calf's feet, all properly cleansed, into a stewpan, with an onion, a bunch of parsley, a sprig of thyme, a bay-leaf, and as much water as will barely cover the whole. Simmer all gently together until the meat is tender, then draw out the bones, and when the meat is nearly cold, cut it into small pieces about the size of a bean, and put with it any remains of dressed poultry, tongue, or meat that may be at hand, first cutting them into pieces like the rest. Strain and skim the liquor, and boil it quickly down to a jelly. Clear it with white of egg, and flavour with plenty of salt and pepper, a little grated nutmeg, and a few drops of tarragon vinegar if liked. Put the minced meat into it, with half a dozen sliced gherkins, and let it remain until quite hot. Pour a small quantity of the clear jelly into a mould, and bend it round, when it begins to stiffen, so that it may adhere to the sides, and the inside of the mould be evenly coated. Ornament the bottom prettily with beetroot, sliced green pickles, pieces of hard-boiled egg, chopped parsley, etc. Lay three or four table-spoonfuls of the thinnest part of the mince gently into the mould, and when set pour in the rest. Let it stand until the next day. If there is any difficulty in turning the jellied meat out of the mould, tie a cloth, which has been wrung out of boiling water, round it for a minute or two, and loosen the edges with a knife. Serve on a neatly-folded napkin. Time to boil the meat, till tender. Probable cost of head, 8d. per pound. Sufficient for a breakfast or a luncheon dish.