After boning a calf's head, cut out the tongue and brains, and steep them with the meat in cold water for a few hours. Chop fine one-half pound of lean veal and one pound of beef suet and mix with them one breakfast cupful of grated breadcrumbs, the grated peel of one lemon, two or three tablespoonfuls of powdered herbs, and pepper, salt, and grated nutmeg in suitable quantities. Mix these ingredients well and bind them together with the beaten yolks of four or five eggs. Wash the head, dry it on a cloth, stuff it with some of the forcemeat and bind it round securely with tape. Place the head in a saucepan with a bunch of sweet herbs, two quarts of clear gravy, and one-half pint of white wine. Put the saucepan over the fire until the liquor boils, then move it to the side, cover it tightly, and keep the contents simmering until the head is tender. Boil the tongue in a small quantity of water, and, when cooked, drain and cut into thin slices. Chop the brains with a small quantity of parsley, dredge them with about one tablespoonful of flour, and season with finely-minced lemon-peel, salt, pepper and a small quantity of grated nutmeg; then mix in two well-beaten eggs. Shape the remainder of the forcemeat into small balls, put a large lump of dripping into a fryingpan, make it hot, and fry the foremeat balls in it, also the brain mixture which should be dropped in with a spoon in small quantities. When fried drain the forcemeat balls and brain cakes on a wire sieve in front of a clear fire. When the head is cooked, remove the tapes and place it on a hot dish, strain the cooking liquor through a fine hair sieve, return it to the saucepan with one ounce of butter that has been mixed with two tablespoonfuls of flour, and stir it over the fire until thickened. More salt and pepper may now be added if required. Make the slices of tongue hot in the gravy, then pour it over the calf's head; garnish with slices of lemon the forcemeat balls and brain cakes, and serve while it is very hot. If there is too much liquor to go on the dish with the head, serve the remainder in a sauceboat.