Boil in as much water as will cover it, a calf's head with the skin on, till you can slip out the bones. Then take a fore-leg of beef, and a knuckle of veal; cut them up, and put them (bones and all) into the liquid the calf's head was boiled in; adding as much more water as will cover the meat. Skim it well; and after it has thoroughly come to a boil, add half a dozen sliced carrots; half a dozen sliced onions; a large head of celery cut small; a bunch of sweet herbs; and a salt-spoonful of cayenne pepper. Boil the whole slowly during five hours; then strain it into a large pan.
Take rather more than a pint of the liquid, (after all the fat has been carefully skimmed off,) and put it into a saucepan with two ounces of fresh butter, a bunch of sweet marjoram, a few sprigs of parsley, two onions minced fine, and a large slice of the lean of some cold boiled ham, cut into little bits. Keep it closely covered, and let it simmer over the fire for an hour. Then press it through a sieve into the pan that contains the rest of the soup. Thicken it with a large tea-cupful (halt a pint) of grated bread-crumbs; return it to the soup-pot, and boil it half an hour. Unless your dinner hour is late, it is bean to make this soup the day before, putting it into a large stoneware or china vessel, (not an earthen one,) covering it closely and setting it in a cool place.
Have ready some force-meat balls, made of the meat of the calves' head, finely minced, and mixed with grated breadcrumbs, butter, powdered sweet-majoram, a very little salt and pepper, and some beaten yolk of egg to cement these ingre-dients together. Each ball should be rolled in flour, and fried in fresh butter before it is put into the soup. Shortly before you send it to table, add a large lemon sliced thin without peeling, and a pint of good madeira or sherry, wine of inferior quality being totally unfit for soup, terrapin, or any such purposes. Add also the yolks of some hard-boiled eggs cut in half. Then, after the wine, lemon, and eggs are all in, give the soup one boil up, but not more.