Have the butcher split open the head, remove the eyes and chop off the nose. Lay the head in salted water for half an hour; change the water; wash and cleanse the head thoroughly. Take out the brains; remove all the skin and blood; tie them in a piece of cheesecloth and put them with the head into a large kettle of boiling water. Add salt and boil the head for about two hours, or until the jaw bone can be twisted out of the meat, The brains will be cooked in half an hour and should be removed, but kept hot. Take out all the bones from the head, but keep it as nearly whole as possible. Butter a baking dish; lay the brains in it, then the head on them; season plentifully with powdered cloves, salt and pepper; stick small pieces of butter rolled in flour wherever there is a crack or opening, and dust with flour. Mix a little currant jelly with two cups of the broth the head was boiled in, and pour over the head; set in a hot oven and bake until very brown, basting several times.