To Collar a Calf's Head

Ingredients

• 1 calf's head
• fresh parsley
• mace
• nutmeg
• pepper
• salt
• ham
• cloth
• tape
• vinegar and water

Instructions

1. Clean the calf's head nicely. Saw the bone down the middle of the skull without separating the head completely. Remove the brains and tongue. Boil until tender enough to remove the bones, which must be taken out entirely. Lay the head on a board.
2. Prepare a seasoning mixture by chopping a good quantity of parsley and seasoning it with mace, nutmeg, pepper, and salt. Assemble the collar by layering: spread a layer of the seasoned parsley, then thick slices of ham, then another layer of parsley, then another of ham.
3. Roll the prepared head up tightly. Wrap it in a cloth and bind the cloth around with tape. Boil for half an hour. When cold, press it. Store covered with a mixture of vinegar and water. Serve cold with salad or oil and vinegar.