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Lamb's Head

Clean the head and put in a pot with the liver. Cover with water, add a teaspoon of salt, and let boil until tender. Take up the head, split it through the bone, cut the meat across both ways, put in a dripping pan, spread with grated bread crumbs seasoned with salt, pepper, nutmeg and sweet herbs. Set in the oven, baste every few minutes with melted butter. Chop the liver and tongue, put in a saucepan with half a teacup of the water in which the head was boiled, set over the fire, thicken with a teaspoon of butter rolled in flour, season with salt and pepper; let come to a boil. Take the head up on a heated dish, pour the liver and tongue around it, garnish with slices of lemon, and serve.