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Calf's Head in a Mould

Boil a calf's head until tender, the day before you wish to use it. When cold chop, not too small, and season to taste with pepper, salt and lemon juice. Prepare half as much cold ham, fat and lean also minced as you have of the chopped calf's head. Butter a mold well, and lay in the bottom a layer of the calf's head, then one of ham, so on until the shape is full, pressing each layer hard, when you have moistened it with the liquor in which the head was boiled. Pour more on the top, and when it has soaked in well, cover with a paste made of flour and water. Bake one hour. Remove the paste when it is quite cold, and turn out carefully. A good relish.