healthy cooking info

To Collar a  CALF’S HEAD  to eat cold .

You must be a calf’s head with the skin on, split it and lay it in
water, take out the tongue and eyes, cut off the groin ends, then tie
it up in a cloth and boil it whilst the bones come out; when it is
enough lay it on a table with the skin-side uppermost, and pour upon it
a little cold water; then take off the hair and cut off the ears; mind
you do not break the head in two, turn it over and take out the bones;
salt it very well and wrap it round in a cloth very tight, pin it with
pins, and tie it at both ends, so bind it up with broad inkle, then
hang it up by one end, and when it is cold take it out; you must make
for it brown pickle, and it will keep half a year; when you cut it, cut
it at the neck.

It is proper for a side or middle dish, either for noon or night.