The head must be boiled about two hours the night before it is required; or you may, if convenient, use the cold remains of one partly used at table before. Cut the meat carefully into small pieces, and flour each piece a little; then put some butter and flour in a stewpan over the fire, stirring the butter with a wooden spoon till it turns quite brown. Then add about a pint and a half of good gravy, an onion cut very fine, a bunch of sweet herbs tied up in muslin, and a glass of sherry. Let this stew about five minutes, and then add your meat, seasoning it with cayenne and salt, and squeezing in the juice of half a lemon. Garnish with egg or forcemeat balls.