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1. Take a well-cleaned sheep's head and feet, put them into a deep saucepan and cover them with cold water.
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2. Add a bay leaves, coriander seeds, allspice and cloves, tied up in a piece of muslin, then boil for some hours, till the bones can be taken out.
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3. Skin the tongue and lay it in a mould.
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4. Fill up with the rest of the meat and pour in a sauce made by boiling up 1 pint of broth with vinegar, sliced onion, turmeric and a little salt.
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5. Leave in the mould till next day, and then turn out.
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