One large calf's head, well cleaned and washed; four pig's feet, well cleaned and washed. This soup should be prepared the day before it is to be served. Lay the head and feet in the bottom of a large pot, and cover with a gallon of water. Let it boil three hours, or until the flesh slips easily from the bones. Take out the head, leaving in the feet, and allow these to boil steadily while you cut the meat off the head. Select with care, enough meat to till a teacup, and set it aside to cool. Remove the brains to a saucer and also set aside. Chop the rest of the meat with the tongue very fine, season with salt, pepper, powdered marjoram and thyme, a teaspoonful of cloves, the same of mace, half as much allspice, and a grated nutmeg and return to the pot. "When the flesh boils from the bones of the pig's feet, take out the latter, leaving in the gelatinous meat. Let all boil together slowly without removing the cover, for two hours more; take the soup from the fire and set it away until the next day. An hour before dinner, set on the stock to warm. When it boils, strain carefully and drop in the meat you have reserved, which, when cold, should be cut into small squares. Have these all ready, as well as the force meat balls. To prepare these, rub the yolks of five hard-boiled eggs to a paste, in a wedgewood mortar or in a bowl, with the back of a silver tablespoon, adding gradually the brains to moisten them; also a little butter and salt. Mix with these two eggs beaten very light; flour your hands and make this paste into balls about the size of a pigeon's egg. Throw them into the soup five minutes before you take it off the fire; stir in a large tablespoonful of browned flour rubbed smooth in a little cold water, let it boil up, and finish the seasoning by adding the juice of a lemon. It should not boil more than half an hour on the second day. Serve with sliced lemon. Some lay the slices on top of the soup, but the better plan is to pass to the guests a small dish containing several slices.