_Ingredients._—½ a calf’s head, ¼ lb. of butter, ¼ lb. of lean ham, 2
tablespoonfuls of minced parsley, a little minced lemon thyme, sweet
marjoram, basil, 2 onions, a few chopped mushrooms (when obtainable),
2 shalots, 2 tablespoonfuls of flour, ¼ bottle of Madeira or sherry,
forcemeat balls, cayenne, salt and mace to taste, the juice of 1 lemon
and 1 Seville orange, 1 dessertspoonful of pounded sugar, 3 quarts of
best stock. _Mode._—Scald the head with the skin on, remove the brain,
tie the head up in a cloth, and let it boil for 1 hour. Then take
the meat from the bones, cut it into small square pieces, and throw
them into cold water. Now take the meat, put it into a stewpan, and
cover with stock; let it boil gently for an hour, or rather more, if
not quite tender, and set it on one side. Melt the butter in another
stewpan, and add the ham, cut small, with the herbs, parsley, onions,
shalots, mushrooms, and nearly a pint of stock; let these simmer
slowly for 2 hours, and then dredge in as much flour as will dry up
the butter. Fill up with the remainder of the stock, add the wine, let
it stew gently for 10 minutes, rub it through a tammy, and put it to
the calf’s head; season with cayenne, and, if required, a little salt;
add the juice of the orange and lemon; and when liked, ¼ teaspoonful
of pounded mace, and the sugar. Put in the forcemeat balls, simmer 5
minutes, and serve very hot. _Time._—4½ hours. _Average cost_, 3_s._
6_d._ per quart, or 2_s._ 6_d._ without wine or forcemeat balls.
_Seasonable_ in winter. _Sufficient_ for 10 persons.
_Note._—The bones of the head should be well stewed in the liquor it
was first boiled in, and will make good white stock, flavoured with
vegetables, &c.