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Potted Pig's Head

Clean a pig's head thoroughly, washing it in strong salt and water; put it n a saucepan with plenty of water, and boil slowly. When very tender, so that the bones can be easily removed, drain the head, separate all the meat from the bones, and pass the cooking liquor through a fine hair-sieve, When the liquor is quite cold, skim off the fat and pour the liquor into a saucepan, being careful not to disturb the sediment. Cut the meat in medium-sized pieces, put it in with the liquor, and boil for half an hour, seasoning to taste with salt, pepper and a little Jamaica pepper. Pour the meat and liquor into moulds, leave until cold. Then tie stout paper over the tops. It may be kept for six weeks in a cool cupboard.