1 calfs head 2 cups brown stock
6 cloves 1/4 cup butter 1/2 teaspoon peppercorns 1/2 cup flour
6 allspice berries 1 cup stewed and strained tomatoes
2 sprigs thyme
1/3 cup sliced onion Juice 1/2 lemon 1/3 cup carrot, cut in dice Madeira wine
Clean and wash calfs head; soak one hour in cold water to cover. Cook until tender in three quarts boiling salted water (to which seasoning and vegetables have been added). Remove head; boil stock until reduced to one quart. Strain and cool. Melt and brown butter, add flour, and stir until well browned; then pour on slowly brown stock. Add head-stock, tomato, one cup face-meat cut in dice, and lemon juice. Simmer five minutes; add Royal custard cut in dice, and Egg Balls, or Force-meat Balls. Add Madeira wine, and salt and pepper to taste.