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Calf's Head Cheese

I calf's head I teaspoonful of salt I teaspoonful of sweet marjoram I teaspoonful of summer 1 tablespoonful of chopped savory parsley 1/4 teaspoonful of pepper Have the butcher saw the top of the head, and take out the brains. Now wash the head well in cold water; cover with clean cold water, and soak one hour; then scald the nasal and throat passages with boiling water; wash again in cold water, and see that the throat is perfectly free from any foreign matter. Simmer it in hot water, enough to cover, for one and a half hours, or until the meat leaves the bones. When done, take it out carefully, remove the bones, chop the meat and add the other ingredients. Have ready a small bag made from cheese cloth, pack the mixture into it, tie the bag tightly and hang away to cool. When cold, turn the bag, wrong side out, off the meat, and it is ready for use.

Serve cold, cut in thin slices.

I pound of veal