| Method: | 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, shallots, 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, 1/4 teaspoonful of pounded mace, and the sugar. Put in
the force-meat balls, simmer 5 minutes, and serve very hot.
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