Blanch half a calf's head sufficiently to draw out the bones; cut off the ear and the tongue; take off the skin of the tongue, lay all separate until cold, and strain off the liquor, and add it to your veal or second stock; cut the meat into large square dice, put it into a stewpan with your already prepared stock, and stew it until tender, strain off some of the stock; get another stewpan, cut about one pound of lean York or Westphalia ham, one pound of lean veal, a good fagot of basil and knotted-marjoram, two or three blades of mace, six or seven cloves, two bay-leaves, four onions, the parings of a few mushrooms, half a pound of butter; fry them for some time a nice light brown, dry all up with flour, then add your stock you have previously strained from the cut pieces; if too thick add more stock; let all boil for some timekeeping it stirred with a wooden spoon; when boiled sufficient, strain it through a tammy or tammy-sieve into the stewpan that has the cut pieces of the head; boil all together; season with sugar, cayenne pepper, and salt, juice of lemon and white wine; if you wish to preserve the old fashion, by having forcemeat balls, egg, etc, refer for them to the previous receipt; add them to it when they are blanched. I only put hard-boiled eggs, and, if I have any, a few quenelles.