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1
Have the butcher split the head into halves and remove the ears.
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2
Place cut side down in a sieve and pour fast-boiling water over the skin.
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3
Drain and scrape off any blemishes.
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4
Peel and finely chop the shallots.
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5
Peel the carrots and onions and trim the leek, cut them all into pieces.
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6
Place the pig's head, car- rots, onions, leek and peeled garlic in a large pan, cover generously with cold water and bring slowly to boiling point over low heat.
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7
Skim off the froth that rises and when clear add the herbs tied together, seasoning and cloves.
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8
Cover and cook, simmering steadily, for 2 hours or until the meat detaches itself from the bones.
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9
Remove the meat, skin and fat from the bones, Cut into pieces and place in a large bowl.
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10
Add the brains, and the tongue skinned and cut into small Mash with a fork and mix well.
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11
Test for seasoning, add black pepper if necessary so that the mixture is well flavoured.
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12
Mix in the chopped shallot and parsley, and stir to incorporate thoroughly.
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13
Pour into 2 wetted moulds and when cold refrigerate until required.
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14
To serve, cut into slices and arrange on a large serving dish surrounded by lettuce leaves.
