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[Cold Meat Cookery.] Ingredients.—The remains of a calf’s head, some thin slices of ham or bacon, 6 or 8 eggs boiled hard, 1 dessertspoonful of salt, pepper, mixed spice, and parsley,½ pint of good white gravy. Mode.—Cut the head into thin slices. Butter a tin mould, cut the yolks of eggs in half, and put some of them round the tin; sprinkle some of the parsley, spice, &c., over it; then put in the head and the bacon in layers, adding occasionally more eggs and spice till the whole of the head is used. Pour in the gravy, cover the top with a thin paste of flour and water, and bake ¾ of an hour. Take off the paste, and, when cold, turn it out. Time.—From ¾ to 1 hour to bake the preparation. Seasonable from March to October.