CALF’S HEAD SOUP.
Prepare as above. Then put down the head and liver in six quarts of water; let them boil till tender; take them up; cut the meat in small pieces; be careful to take out all the bones; then put the meat into the liquor with three onions, some cloves, mace, and nutmeg, pepper, black and cayenne, and salt; set this on the fire; let it simmer gently an hour: just before taking it up, add a little butter rubbed in flour, and some wine.