1 calf's head 4 lbs. knuckle of veal 1 lb. marrow bone 4 quarts cold water.

1 small sliced carrot.

2 sliced onions.

3 sprigs thyme.

2 sprigs marjoram Bit of bay leaf 1/2 teaspoon clove.

1/2 teaspoon peppercorns.

1/8 teaspoon celery seed.

4 allspice limes.

2 blades mace.

1/2 tablespoon salt.

1 1/2 tablespoons butter.

1 1/2 tablespoons flour.

1 1/2 tablespoons lemon juice.

cup Sherry wine.

Salt and pepper.

Clean and wash calf's head, put in kettle with veal and marrow bone; add cold water, cover, bring slowly to boiling point and let simmer until meat leaves bone. Cut face meat in one-half inch cubes -there should be one cup - and set aside with brains to use as garnish. Put tongue, remaining calf's head meat and veal through meat chopper. Return to kettle containing stock and add vegetables and seasonings and let simmer two hours. Strain, cool, remove fat, reheat and add butter and flour browned together. Add meat, lemon juice, Sherry and salt and pepper to taste. Then add egg balls.

Egg Balls

Mash yolks of three hard-boiled eggs and add an equal measure of mashed calf's brains. Season highly with salt and pepper and add enough slightly beaten egg to hold mixture so that it may be shaped into small balls. Roll balls in flour and saute in butter.