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Potted Head

Cleanse perfectly half a bullock's head and a cow-heel. Put them into lukewarm water, and let them soak for two or three hours. Drain them and put them into a stewpan; cover with cold water, and let them simmer very gently until the meat is quite tender. Pour the liquid into a separate bowl, and set it in a cool place. Let the head and heel cool, remove from them the bones, skin, and sinew, and cut the flesh into very small pieces. Skim the fat from the top of the broth, strain the liquor, and put it into a jar, with the minced meat and a seasoning of salt, cayenne, and pounded mace. Cover closely, and let it bake in a gentle oven for three hours longer. Pour it into small moulds, and let these stand in a cool place. When quite cold the preparation will form a jelly, and it should be turned out for use, and served cold. Garnish the dish with sprigs of fresh parsley. If the jelly is so stiff that there is a difficulty in turning it out, plunge the mould into boiling water for a second or two, and it will come away easily. Time, about three hours to simmer the head and heel from the time the water reaches the boiling-point. Probable cost of bullock's head, 8d. per pound; of cow heel, 4d. to 8d.