Soak half of a small calf's head (without the skin) for one hour in cold water, with a teacupful of vinegar in it.

Well wash it in two or three waters; put it into a stew-pan, with two onions, a bay leaf, a laurel leaf, a sprig of thyme, a sprig of marjoram, two sage leaves, four sprigs of parsley, two cloves, four allspice, six black peppercorns, half of a carrot, and a pint and a half of cold water. Boil up quickly; skim; then simmer gently for an hour and a half, skimming it constantly. Take out the head; strain the liquor; add to it three tablespoonsful of baked flour and the strained liquor of three dozen oysters; boil up; put the head in again, and continue longer; add three dozen oysters, and then simmer for three-quarters of an hour and seven minutes, and then serve.

Mock Turtle, Of Calf's Head

Take a fine large calf's head, split it open, and lay it for two or three hours in cold water; then put it on to boil in as much water as will cover it. When it is done enough to take the meat off the bones, cut the meat into square pieces, and put them into a stewpan with some mace, cloves, nutmeg, red pepper, some sweet herbs, and a large onion; salt it to your liking, put it in as much of the liquor as will cover it, and let it stew gently one hour. Then take one quarter of a pound of butter rolled in flour, and some browned butter, mix it with the stew, and let it boil half an hour; when done, add a glass of wine. Fry the liver and lay it round the dish with some nice forcemeat balls.