Half of a cold boiled calf’s head.
1 cup good gravy.
4 hard-boiled eggs.
About a dozen force-meat balls made of minced veal with bread-crumbs and bound with beaten egg, then rolled in flour.
1 teaspoonful sweet herbs, chopped fine.
A very little minced onion.
Browned flour for thickening; pepper and salt for seasoning.
1 glass brown sherry.
Cut the meat of the calf’s head evenly into slices of uniform size. Heat the gravy almost to a boil, with the seasoning, herbs and onion. Put in the meat, simmer, closely covered, for fifteen minutes; add the force-meat balls, wine and the eggs sliced. Let all become smoking hot; take up the meat; pile neatly on a hot dish, lay the eggs on it; the force-meat balls at the base of the heap, and pour a cupful of gravy over all, sending up the rest in a boat.