This should be brined for 3 days, then boiled in a similar fashion to the whole head, though 2 hours’ cooking time should be ample, not having the skull to contend with. You can then slice it and serve it hot, with mash and Green Sauce as with the cheek and tongue; or allow it to go cold, slice it thinly and eat it with gherkins; or fry slices, which are delicious served with greens tossed in a Mustard Dressing.