Let some one beside yourself remove the flesh from a calf's head, viz., cut from between the ears to the nose, touching the bone; then, cutting close to it, take off all the flesh. Turn over the head, cut open the jaw-bone from underneath, and take out the tongue whole. Turn the head back again, crack the top of the skull between the ears, and take out the brains whole; they may be saved for a separate dish. Soak all separately for a few moments in salt and water. Cut the skull all to pieces, wash it quickly, and put it on the fire in four quarts of cold water, together with the flesh, tongue, half a bunch of parsley, half a stalk of celery, one large bay-leaf, three cloves, half an inch of a stick of cinnamon, six whole allspice, six pepper-corns, half of a large carrot, and one turnip. When the tongue is tender, take it out, to be served as a separate dish (with spinach or with sauce Tartare). Leave in tho flesh for about two hours, when it will be perfectly tender. Let the bones, etc., simmer for six hours, then strain, and put it away until the next day.
At the same time that the calf's head is cooking in one ves-sel, make a stock in another, with a beef or veal soup-bone (two or three pounds), and any scraps of poultry (it would be im-proved with a chicken added; and one might take this oppor-tunity to have a boiled chicken for dinner, cooking it in the stock), put into two or three quarts of water, and simmered until reduced to a pint.
The next day, remove the fat and settlings from the two stocks.
Put into a two-quart stew-pan two ounces of butter (size of an egg), and, when it bubbles, stir in an ounce of ham cut in strips, and one heaping table-spoonful of flour (one and a half ounces). Stir it constantly until it gets quite brown, pour the reduced stock over it, mix it well, and strain it.
Now to half a pound of the calf's head cut in dice add one quart of the calfs-head stock boiling hot, and the pint of reduced and thickened stock, the juice of half a lemon, and one glassful of sherry. When it is about to boil, set it one side, and skim it very carefully. Add the flesh cut from the head, cut in dice, and two hard-boiled eggs eut in dice, and salt. Or,