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SHEEP'S HEAD PIE (a breakfast or luncheon dish)

Scald, clean, and boil in the usual way a sheep's head and a gang of trotters. Cut off the meat in neat pieces, and pack these closely in a pie-dish; season with pepper, salt, and finely-minced onion; lay little pieces of butter here and there upon them, and pour over them a little of the liquor in which the head and feet were boiled. Cover the dish with pastry, and bake the pie till it is done enough. Let it get cold, take off the crust, and serve it cut into thin slices like brawn. Garnish with parsley. Time to bake, one hour.