ham, 2 tablespoonfuls of minced parsley, a little minced lemon thyme,
sweet marjoram, basil, 2 onions, a few chopped mushrooms (when
obtainable), 2 shallots, 2 tablespoonfuls of flour, 1/4 bottle of
Madeira or sherry, force-meat balls, cayenne, salt and mace to taste,
the juice of 1 lemon and 1 Seville orange, 1 dessert-spoonful of pounded
sugar, 3 quarts of best stock, No. 104.
_Mode_.--Scald the head with the skin on, remove the brain, tie the head
up in a cloth, and let it boil for 1 hour. Then take the meat from the
bones, cut it into small square pieces, and throw them into cold water.
Now take the meat, put it into a stewpan, and cover with stock; let it
boil gently for an hour, or rather more, if not quite tender, and set it
on one side. Melt the butter in another stewpan, and add the ham, cut
small, with the herbs, parsley, onions, shallots, mushrooms, and nearly
a pint of stock; let these simmer slowly for 2 hours, and then dredge in
as much flour as will dry up the butter. Fill up with the remainder of
the stock, add the wine, let it stew gently for 10 minutes, rub it
through a tammy, and put it to the calf's head; season with cayenne,
and, if required, a little salt; add the juice of the orange and lemon;
and when liked, 1/4 teaspoonful of pounded mace, and the sugar. Put in
the force-meat balls, simmer 5 minutes, and serve very hot.
_Time_.--4-1/2 hours. _Average cost_, 3s. 6d. per quart, or 2s. 6d.
without wine or force-meat balls.
_Seasonable_ in winter.
_Sufficient_ for 10 persons.
_Note_.--The bones of the head should be well stewed in the liquor it
was first boiled in, and will make good white stock, flavoured with
vegetables, etc.
II.
(_More Economical_.)