TAKE a calf's head with the skin on, scald off the hair, take out all the bones carefully from the neck, and lay it some time in warm milk to make it look white. Boil the tongue, peel it, cut that and the palate into thin slices, and put them and the eyes into the middle of the head. Take some pepper, salt, cloves, and mace, and beat them fine; and add to them some grated nutmeg, scalded parsley, thyme-savoury, and sweet-marjoram cut very small. Beat up the yolks of three or four eggs, spread them over the head, and then strew on the seasoning. Roll it up very tight, tie it round with tape, and boil it gently for three hours in as much water as will cover it. When you take it out, season the pickle with salt, pepper, and spice, and add to it a pint of white wine vinegar. When it is cold put it in the collar, and cut it in handsome slices when you send it to table.