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Pig's Head in Jelly

Clean a small pig's head and feet, put them in a saucepan with two calf's feet, one onion and a bunch of sweet herbs; season with salt and pepper, squeeze in the juice of a lemon and moisten to height with water; set the pan over the fire until it boils, then remove to the side and cook slowly for two or three hours, or until the meat is tender. When cooked take the head and feet out of the liquor and remove all the bones, cut the meat in small piece and mix with it a small quantity of roast meat or any remains of cold cooked tongue or poultry. When the cooking liquor has partly cooled, skim off all the fat, strain it through a fine hair-sieve, return it to the pan and boil until it is reduced to the consistency of thick jelly. Put the meat in the liquor with a few pickled gherkins and one tablespoonful of vinegar, and season with salt, pepper and a little grated nutmeg or mace. Stir the mixture over the fire till thoroughly hot. Coat the inside of a mould with a small quantity of gelatine, arrange at the bottom a design cut out of pickled beet-root and around the edges finely-minced parsley and the separated yolks and whites of hard-boiled eggs. Over these articles place a thin layer of the mince being careful not to disarrange them; leave it until set, then fill the mould up with the remainder, pack the mould in ice or let it stand for one night in a cool place, as the contents must not be turned out till well set, then dip the mould in tepid water, turn the head out on a dish that has been embellished with a folded napkin or an ornamental dish-paper, and garnish with a few sprigs of well-washed parsley.