One calfs head; one cupful of strained tomatoes; four table-spoonfuls of butter made into a dark roux with a like quantity of browned flour ; five quarts of cold water ; one sliced onion and a grated carrot; one large tablespoonful of caramel; one teaspoonful of allspice; one saltspoonful of paprica; a bunch of soup herbs; salt to taste; juice of a lemon; glass of brown sherry.

Boil the head until the meat leaves the bones, and let it get cold in the water. Leave it thus until the next day, when take out the head, scrape off the jelly, and extract the bones. Set aside the meat from the cheeks and skull to be cut into dice, and reserve, also, the tongue. Return the jellied stock with the bones, the coarser parts of the meat, and the ears (chopped), the soup herbs, the scraped carrot, the onion (which should previously be fried in butter), and the seasoning. Cook steadily one hour. Take out the bones, strain the soup, thicken with the brown roux ; boil up sharply, drop in the meat and tongue dice, add lemon-juice and wine, and pour upon the forcemeat balls in a hot tureen.

The balls are made of the brains, nibbed to a paste with the yolk of a hard-boiled egg, stiffened with a little browned flour, bound with a raw yolk, then rolled in browned flour and set in a quick oven until a crust forms that will hinder them from breaking in the hot liquid.

This is a delicious and an elegant company soup.