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 prevent the fat settling in and put into a wet mould, basin or cake-tin. Pour some of the hot liquid over the meat through a strainer. Leave until quite cold and turn out when set.
The liquor in which the meat was cooked will make excellent soup, and the fat, if skimmed off and clarified well, will answer the purposes of lard.