This soup, if well made, gives general satisfaction. Take a calf's head, thoroughly scraped and cleaned, the skin remaining on; place it in a soup pot; to this add that part of the hand of pickled pork which is free from bones, the fattest end, observing that it is proper to soak it well in water previous to using; put in sweet herbs, a couple of onions, a head of celery, if large, a few truffles and morels, two if small, pounded mace and pepper; add plenty of water, without quite filling the saucepan; boil slowly, until the meat has become tender, then remove it, and cut the meat from the bone into square pieces; break the bones and put them again into the soup; let it simmer for four or five hours, then place it where it can quickly cool, remove the fat and strain the soup; thicken with flour and butter; add three table-spoonfuls of Harvey's sauce, four or five glasses of Sherry or Madeira, and squeeze a whole lemon into it; add the meat of the head and the pork cut into well shaped pieces; conclude with egg balls, or force-meat, or both, warm it and serve; it will be found a delicious soup.