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This is an excerpt from Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
The original source can be found at Martin Forest's website

XC - A pressed pig's head or calf's head. Seethe it very soft, sort the bones well out and then crush it in a mortar and give thereto some wheat bread or simle. Flavour it with several herbs and give small raisins among it and finely chopped almond. Salt it, place it between two clean boards and put a stone on top of it so it is pressed well together. Then you can cut it in slices and make a brown or yellow sauce on it and let it seethe in it and then serve it forth.