1 calf's head

3 quarts of cold water

4 cloves 1 onion

1 small carrot

Sprig of parsley

1 bay leaf

Sprig of sweet marjoram

Salt and pepper to taste

Wash the head well through three waters; scald it; wash it again in cold water, and soak it fifteen minutes. Be sure that throat and nasal passages are perfectly clean. Now put it into a soup kettle with the cold water. Bring it slowly to a boil and let it simmer gently for five hours, skimming it carefully until no more scum rises. Put in the vegetables and spices one hour before the soup is done. When done, strain and stand away to cool. Do this the day before you want to use it; when cool, remove all the fat from the surface. Make force-meat balls as follows: one cup of meat from the head, chopped fine; add to it a tablespoonful of chopped parsley, the grated peel of half a lemon, one raw egg, one tablespoonful of flour, half a teaspoonful of salt and a little black pepper. Mix well and form into little balls the size of a hickory nut. Fry them in butter until a golden brown.

When ready to use bring the soup to boiling point, season with a tablespoonful of Worcestershire sauce, salt and pepper. Put into a two-quart stewing-pan two ounces (two tablespoonfuls) of butter, and when it bubbles, stir in two heaping tablespoonfuls of flour. Mix well, add to this the soup, stir constantly until it boils. Put the force-meat balls into the tureen, pour over the boiling soup and, if you use it, add one glass of Sherry or Madeira. The brains should be taken out of the head before boiling. They can be used for another dish. (See recipe for cooking calf's brains.)