Thoroughly clean and put on to boil in cold water a sheep’s head. Boil until the meat is quite tender, and take it from the bones. Return bones to the saucepan, and boil a little longer, adding a few peppercorns and salt. Meanwhile have two or three eggs boiled hard and shelled; now take out the tongue, and skin it, placing it top downwards in the centre of a fair-sized piedish. Cut the eggs in halves across, and arrange them round the tongue. Cut up the meat in small pieces, and add to the liquor, which must be strained to keep out all the small bones. Now pour into the decorated dish. When cold turn out.