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Medium
Published 1861
Clean the head well and soak in water for 2 hr. Place in a saucepan with the rest of the ingredients and almost cover with cold water. Boil for about 3 hr. or until quite tender. Take out the head and remove all the flesh. Put the bones back into the liquid and boil quickly until well reduced so that it will form a jelly when cold. Roughly chop the meat with a sharp knife, work quickly to preve