Scald a calf's head, which cut into inch squares; wash and clean them well, dry them with a cloth, and put them into a stew-pan, with two gallons of stock gravy, sweet basil, knotted marjoram, savory, a little thyme, some parsley, all chopped fine, cloves and mace pounded, half a pint of Madeira or sherry; stew all together gently for four hours; heat a little butter and milk [one pint], some flour mixed smooth in it, the yolk of two eggs; keep these stirring over a gentle fire until near boiling; put this in the soup, stirring it as you put it in, for it is very apt to curdle; then let all stew together for half an hour; when it is ready to send to table, throw in some forcemeat balls and hard yolks of eggs; when off the fire, squeeze in the juice of half a lemon.