Scald a well-cleaned calf's head, remove the brain, and boil the head until the meat will easily slip from the bone. Then take out the head ; cut it in small, square pieces, and throw them into cold water ; when cool, put it into a stewpan, and cover with some of the broth ; boil until quite tender, set aside.

In another stewpan melt some butter, and in it put a quarter of a pound of lean ham, cut small, with herbs, also parsley and one onion ; add about a pint of the broth ; let it simmer for two hours, and then dredge in a small quantity of flour; add the remainder of the broth, and a glass and a half of Madeira or Sherry wine; let all stew quietly for ten minutes and rub it through a medium sieve; add the calf's head, season with a very little cayenne pepper and a little salt.

Having previously prepared force-meat, balls, add them to the soup, and serve hot. Serve with sliced lemon, which may be laid on top of the soup, or passed separately.