Head Cheese
Make it the same in a general way as pressed corned beef, with a sage and pepper seasoning.
Split the heads, bone them, singe, scrape and thoroughly cleanse them and let lie in corned beef pickle about 2 days. Boil 3 or 4 hours. Then cut up the meat, strain the liquor through a fine gravy strainer, put cut meat and liquor back in the boiler and simmer 2 hours more with the seasonings added, cool and press in moulds or bright milk pans. 2 teaspoonfuls of pepper, 2 of ground sage and 2 of salt is the average seasoning needed for one head that is partly salted before cooking.
It is useless trying to make fat bacon heads "go" in these forms. Either take off all the fat for lard or else mix in a proportion of lean corned beef. "Oh why did I at Brazennose Root up the roots of knowledge? A butcher that can't read will kill A pig that's been to college." --Lament of Toby, the