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Collared Calf's Head

Clean and simmer an unskinned calf's head until very tender. When tender, remove the bones carefully and flatten the head, cover it with a thin sprinkling of parsley, then a layer of thin slices of uncooked ham, then a layer of slices of hard boiled eggs, seasoned highly with pepper. Roll tightly in a cloth. Boil two hours. When done, take it out, place it under a weight and stand aside until cold. When cold, remove the cloth and serve cut in thin slices.