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Calf's Head Cheese

One calf's head; one teaspoon of salt; 228 one teaspoon of summer savory; one tablespoon of chopped parsley; one teaspoon of chopped onion; one teaspoon of sweet marjoram; one-fourth teaspoon of pepper; one teaspoon of sage. Place the head in enough hot water to cover it, and simmer until the meat will leave the bone. Take out the head very carefully on a skimmer, remove the bones, chop the meat, and add the seasoning. Have ready a small bag made of cheesecloth, pack the mixture into it, tie the bag tightly, and hang it away to cool. When cold, turn the bag wrong side out, off the meat. Cut the cheese into thin slices and serve.