Wash half a pig's head thoroughly and remove the brains, pieces of bone and veins, then put it in a saucepan with enough cold salted water to cover it. Let the water boil, skim it well, and then keep it simmering for two hours; by this time the bones should be removed without difficulty. Cut the meat up quickly with a sharp knife into small square pieces; season it liberally with salt, black pepper, half a teaspoonful of powdered cloves, and half a teaspoonful of nutmeg, then pack it tightly into a mold (or round cake tin) of suitable size, put a plate (or a saucer) on the meat and on the top a heavy weight to press the meat firmly, and leave in a cool place until the following day. When the brawn is required, dip the mold (or tin) into warm water and turn the contents on to a dish. Serve, garnished with parsley.