Off with his head

The last time I visited the local museum, there was an optical illusions exhibit. The illusion pictured reminds me of John the Baptist (Salome was a real cow, wasn't she?). The table actually has mirrors placed strategically between the legs, which reflect the floor and wall pattern, creating the illusion of a complete floor and wall behind and below the table. Quite a neat trick, I thought. All it needs is an apple in its mouth. Which reminds me, if you're looking for different dinner ideas, why not try the recipe below. Most of the ingredients should be readily available at your corner apothecary.

WHOLE STUFFED WILD BOAR'S HEAD

To sufficient boiling water to cover the boned head in a shallow pan (approximately 1/2 a gallon) add first:

1 dessertspoon salt
1/4 lb chopped shallots
1 teaspoon nutmeg
1 dessertspoon ground pepper
1/4 lb chopped parsley
1 large pinch saltpetre (potassium nitrate)

Allow the water to cool completely before putting the head in it and then leave it to soak for two days. To stuff the head you will need:

2 or 3 good size truffles
1 lb beef suet
2 small shallots
salt
pepper
1/2 lb lean veal
1/2 lb fat mild bacon
2 eggs
mixed spice

Remove the pig's head from the pan, rinse it in cold water, drain it, dry it and put it on a board, top downwards. Now fill it with the stuffing interspersed with layers of the bacon cut in thin rashers and the sliced truffles.

Line a large casserole pan with bacon, onions and carrots, place the pig's head on top. Add thyme, bay leaf and garlic, then pour on wine and add cold water till the head is covered. Bring to the boil and allow to simmer gently for about 6 hours.

Serve with the head a sauce made as follows: Make a mayonnaise with 3 egg yolks and 2 wine glasses oil. To this add 2 dessertspoonfuls of fresh mustard and 1 of vinegar. When this is thoroughly blended, add 1/2 lb of stiff redcurrant jelly cut in little cubes and carefully and gently mix all together.