Wash it well in several waters, and soak it in warm water for a quarter of an hour, but first take the brains out, and having well washed, let them soak in cold water with a little salt for an hour. Half the head (without the skin), will require gentle boiling two hours; with the skin, another hour. Put it on in cold water. Boil 8 or 10 sage leaves, and the same quantity in bulk of parsley, half an hour, then drain, chop very fine, and spread them on a plate. Scald and peel the skin off the brains, put them into a saucepan with plenty of cold water: when it boils, carefully scum it, and let it boil gently fifteen minutes; chop the brains, but not very fine, and put them into a small saucepan with the parsley and sage, also 2 table-spoonsful of thin melted butter, a little salt, and, if you like, cayenne and lemon juice. Take the tongue out of the head, trim off the roots, skin and place it in the middle of a dish, the brains round it. Pour parsley and butter over the head, garnish with broiled rashers of bacon. Serve ham, bacon, or pork, and greens. Save a quart of the liquor to make sauce for the hash (which see). A very good sauce for this, eaten in France, is as follows: 2 table-spoonsful of chopped eschalots, 1 of parsley, 1 of tarragon and chervil, 1 of salt, a little pepper, 6 table-spoonsful of salad oil, 1 of vinegar: mix well together and serve cold.
In some parts of England a boiled fillet is considered a delicacy. It should not be large. Stuff it the same as for roasting (which see), or with the forcemeat directed for boiled turkey. Serve white sauce, and garnish with slices of lemon and barberries.—The neck is good boiled, and eaten with parsley and butter.
This must be exceedingly well done. Wash and scrape a leg, and let it lie in cold water a quarter of an hour to whiten; put it on to boil in cold water; do not let it boil fast, because the knuckle will be broken to pieces, before the thick part of the meat is done. Be careful to
