(Ellen M. Chandler)

Calf's head and brains. 1 cup of cream. Black and cayenne pepper. 1/2 cup of butter. 3 blades of mace. 4 tablespoonfuls of flour. 4 eggs (hard boiled). 1 cup of sherry wine. 1 cup of broth.

Steam or simmer the well-cleaned head and brains, tied in a cloth, of a calf until the meat is tender - the brains will cook in twenty minutes - it should then be set aside in a covered dish. Remove the head meat from the bones and when cold cut in small pieces, spread on a dish and season with the pepper. Melt the butter, add the flour and cook until frothy, then gradually add the broth and cream and stir until the sauce boils; then add the pieces of meat, the brains, also separated into pieces, and the eggs (cooled in told water and cut in slices). Let simmer until all are well heated, then remove from the fire, add the wine and serve in a hot dish.