CALF’S HEAD SOUP ANOTHER WAY.
Take a large calf’s head, wash it very clean, and let it boil an hour and a half. Then take it up, removing all the meat from the bones; skim the soup well; add two quarts of veal stock, and put in the meat after cutting it in small square pieces; add three large onions, half an ounce of cloves, and nutmeg and mace; chop very fine all kinds of sweet herbs. Strain off the liquor. Put a quarter of a pound of butter in a pan on the fire, and when it is hot, stir in some flour and a little sugar. Put this in the soup, stirring it well: season it to your taste: add eggs, balls fried, and a pint of wine. Serve it up hot.