Parboil a calf's head, scrape the hair off, split it open and take out the brains, then put the head back in the pot, with one and a half gallons of water; add liver and haslet, a bunch of thyme, and a large slice of middling; let it boil till the bones come out; take these out, and season the soup to taste. Put in one tablespoonful of allspice, a good pinch of cloves, the same of mace, four tablespoonsful of pounded pepper and salt. Thicken it. Slice the head and liver, put it all back and let it simmer until done. Fry the brains in butter, and put them in the soup. Boil hard eggs and put in one yolk to each plateful; cut in small pieces.