Let it get cold, and then carefully remove all the fat.
Then put the butter into a stewpan, and fry in it the ham and vegetables, cut into slices, with the herbs, mace, cloves, &c.
When they are fried, put in the flour and fry till a light brown, stirring it to keep it from burning.
Then pour in the stock and stir until it boils.
Add pepper and salt to taste; put it by the side of the fire to simmer for half an hour.
Remove all scum, or fat, as it rises.
Then strain the stock into another stewpan.
Cut part of the calf's head into neat pieces and add it to the stock.
Pour in the sherry and lemon juice, and add the forcemeat balls.
Let the soup just come to the boil, and it is ready for serving. The forcemeat balls should be made of veal stuffing, and should be either fried or baked.