Put the chicken and giblets into a pan with water, peppercorns, salt, parsley, lemon peel, and unpeeled onion (this colours the liquid). Simmer for two hours. Put the pig’s head into another pan and cover with water. Bring it to the boil, and drain. Cover with fresh water and add bay leaves and nutmeg. Simmer for two hours. Slice the chicken meat in neat pieces and put round the bowl or moulds. Put in some chopped pork from the head, and then alternate layers of chicken and pork. Season with pepper as you pack in the layers. Mix the two cooking liquids, strain and pour over the meat. Leave in a cool place to set.