Instructions: Completely submerge the head in strong brine for 14 days then remove any floating scum and boil for 3 hours. When cool remove all meat from the skull mixing it with the breadcrumbs and spices and finally pass it through a coarse mincing machine. Now add the beaten eggs and mix into a semi-solid paste which is to be rolled out into a square, and the chopped hard-boiled eggs placed in its centre. The sides are now rolled up and the whole placed in a floured pudding cloth and boiled for 3 hours. Alternatively, the pudding can be encased in water-pastry and steamed for the same length of time.

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