Procure a fine large calf's head and a set of feet, cleanse the head thoroughly, tie the brains up in a clean cloth, and put all together in a soup-kettle, with five quarts of cold water and a tablespoonful of salt; bring to a boil and skim well, then set aside to simmer slowly for three hours; the brains will be done in an hour and must be taken out and set aside; when you can twist out the bones, remove the kettle from the fire and strain through a cullender; put the broth back into the soup-pot; take out all the bones from the meat, cut it in small pieces, reserve a cup full of it and set aside; season the remainder with half a teaspoonful of black pepper, a teaspoonful of sweet marjoram, the same of summer savory, an onion chopped, a teaspoonful of powdered cloves and two blades of mace; stir all well together and put it into the broth; add a bunch of parsley and thyme, cover closely and simmer for an hour and a half; then strain and set away until next day. Next morning prepare force-meat balls as follows: Chop very fine a pound of lean, uncooked veal and a quarter of a pound of fresh beef suet, stir them together, add a small teacup of the brains, and the same of fine bread crumbs, season with half a teaspoon of salt, a saltspoon of black pepper, half a saltspoon of grated nutmeg, a piece of onion the size of half a nutmeg, chopped very fine, and a teaspoonful of chopped parsley; mix all well together; beat up two eggs, stir them in; flour your hands, and make into little balls half the size of a walnut, and brown them in butter and lard or sweet dripping to float and cover them; drain them on a sieve or clean cloth, and keep them hot until ready to turn out the soup.

Take all the fat from the top of the soup, put it over the fire and let it come to a boil, put in the cup of meat you reserved, thicken with a tablespoonful of browned flour mixed in cold water; boil five minutes longer, then add half a tumbler of good Sherry or Madeira wine; put the force-meat balls in the tureen with two slices of lemon, pour the soup over and serve.