1. Boil a calf's head with a slice of ham till it all falls to pieces; strain, and set away to cool. The next day skim well, take a soup bunch of vegetables well boiled; strain and mix with the calf's head liquor, with a little of the meat from the head. Boil an hour before using. Take two tablespoonfuls of browned flour, moisten and stir into the soup before putting in the force-meat and egg balls. After putting in the force-meat balls, let it boil up, and dish right away, having in the tureen two hard-boiled eggs cut in thin slices, and two lemons, also cut in thin slices.

2. Take a calf's head and feet, boil them until the meat separates from the bones; pick the bones out and cut the meat in pieces, about an inch in size; put it back, and boil it about two hours more; chop the brains fine; add eight or nine onions and a Little parsley; mix the spices with this (mace, cloves, pepper, and salt), and put it in the soup an hour or more before it is done; roll six or eight crackers with one half-pound of butter, and when nearly done, drop it in; brown a little flour and put it in; make force-meat balls of veal; fry them, and put them in the bottom of the tureen.

3. Put two ounces of butter in a saucepan and set it on the fire; when melted add a tablespoonful of flour, stir, and when turning brown add three pints of broth (either beef broth or broth made by boiling a calf's head); boil five minutes, and then add about four ounces of calf's head cut in dice; boil five minutes; cut two hard-boiled eggs and half a lemon in dice; mushrooms and truffles cut in dice; boil five minutes; cut two hard-boiled eggs and half a lemon in dice, and put into the tureen and turn the soup over.