Instructions

Thoroughly clean a sheeps head and boil it for three or four hours, or until it is thoroughly  tender. The tongue may be cooked with it. Boil brains separately. Take all the meat off the head and cut it up fine. Skin the tongue and cut it up also. Mince the brains, mix all together, and flavor with pepper, salt, and some finely minced parsley. Moisten with some of the liquor. Put alternate layers of the meat and breadcrumbs with a little butter in a pie dish, breadcrumbs and bits of butter on top. Bake a light brown and garnish with parsley.