Clean acalf's head nicely, split it and take out the brains; put the head into considerably more water than will cover it. Let it boil gently, and skim it carefully; when very tender take it out and cut in small pieces. Put into the boiling soup threepounds of beef and aknuckle of veal with all the bones broken fine. Add to this four or fiveonions, acarrot and turnip sliced, and abunch of sweet herbs. Let it boil gently for three hours. Parboil the tongue and brains of the calf's head, and add them when the soup is nearly done. Let it cool and take off the fat.
To finish it for the table, melt a quarter of apound of nice fresh butter, add ahandful of flour and stir over the fire till the butter and flour are brown; add to this a little of the soup, a fewsprigs of parsley and sweet basil; boil it for fifteen minutes and add it to the soup, together with twotablespoonfuls of catsup, the juice of a lemon, and salt to taste. It is usual to add apint of sherry. When dished in the tureen, put in two dozenegg balls.