New Year's Buffet, Pig Head Included

This menu, from Gourmet's January 1975 issue, is one of those stunning artifacts that tells you how much things have changed.

For one thing, it's hard to imagine any mainstream magazine starting a recipe with "halve your butcher halve a pig's head."  For another, what contemporary cook would think stuffing Brussels sprouts was a good idea?  This menu also ends with one of the most absurd-looking deserts I've ever seen. Every time I look at it I laugh.

The ham crescents, on the other hand, seem like a good idea. And if you use frozen puff pastry, they're a piece of cake.