Name: Imitation Boar’s Head Made of Savoy Biscuit and Filled with Cream Ice
Ingredients: 3 lbs Savoy cake batter; apricot jam

Imitation Boar’s Head Made of Savoy Biscuit and Filled with Cream Ice

Ingredients

3 lbs Savoy cake batter
apricot jam

Directions

Prepare 3 lbs of Savoy cake batter and bake it in five different sized paper cases.
Stack the baked layers to resemble a block for shaping into a boar's head.
Stick the layers together with apricot jam.
Allow the cake to dry for 3 hours until cold.
Carve the cake into the shape of a wild boar's head with a sharp knife.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.