Light brown, rather like a thin gravy with square cut pieces of calf's head in it and chopped hard boiled yolks, wine and lemon.

Boil a calfs head and feet for 2 hours - the head previously split and tongue and brains taken out. Take the calf's head liquor 4 qts and Spanish stock (No. 784) 4 quarts, mix, boil, thicken slightly, strain, skim free from grease. Cut half the calf's head into large dice and add salt, cayenne, little sherry and juice of half of a lemon and chopped yolks of 2 eggs

If no stock sauce on hand, and the soup must be started from the beginning, butter the bottom of a saucepan and lay in 2 slices of lean ham, a handful of onions, same of turnips and carrots and fry them together. Put in half can tomatoes, two bay leaves, cloves, parsley, thyme, the calf's head liquor and strong soup stock made in the usual way, enough to make about 2 gallons. Boil an hour and thicken either with roux or flour and water, Strain, add calf's head, wine lemon juice, sherry, salt and cayenne.