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 1 pinch of pepper

 ⅛ lb. of butter or lard for frying

 ½ tbsp. of flour

 1 cup of water

 1 cup of roll crumbs

Preparation:

Remarks:

No. 23—STUFFED HOG’S HEAD.

Quantity for 10 Persons.

 1 hog’s head with ears

 Salt

 6 whole peppers

 7 qts. of water for cooking

 1 carrot

 2 small onions

 ⅛ of a celery root

 ½ pt. of wine vinegar

 4 cloves

 2 bay-leaves

The Stuffing.

 1 lb. chopped lean pork

 1 lb. chopped lean veal

 Salt, pepper

 ¼ lb. butter

 3 eggs

 Juice of ½ lemon

 1 tsp. of grated onion

 1 pinch of nutmeg.

 2 soaked rolls

Extra.

 1 lb. boiled beef tongue

 ½ lb. of boiled veal

 ½ lb. cooked pork

 ⅛ lb. truffles, cut in small pieces

 ½ lb. bacon

 1 white cloth to tie up

Preparation:

For the stuffing, mix well the chopped veal, salt, pepper, soaked rolls, ¼ lb. of butter, 3 eggs, grated onion, lemon juice, nutmeg and put the stuffing into the head, 1 inch thick, then make a layer of boiled tongue (½ inch slices), pork and veal. Then a thin layer of truffles. Repeat this, putting in stuffing, sliced meat and truffles alternately until both sides of the head are filled, sew it up, lay a piece of pork skin before the throat opening and sew it on. Tie up the whole head in the white cloth or sew it into the cloth and cook it 4 hours in the same water in which you have boiled the bones. After it is done, leave it in the bouillon and cool it off; when it is nearly cold, place it on a board and weight it down. When it is cold, cut off the cloth and pick out all threads. Cut off a slice from the head so you can see the stuffing. Garnish by pinning a lemon slice into each eye with a toothpick, into the mouth place a bunch of parsley and around the head, green lettuce. This will make a fine cold supper or lunch. Serve a cold mustard gravy with it.