Select a fine calf’s head, not too large. If large, reserve half of the tongue and brains to make another dish. Get the butcher to crack the Head well and remove the brains. Wash the Head thoroughly in cold water, and then be careful to pour boiling water through nose and throat passages until they are perfectly clean, and scrape out the ears thoroughly, washing very clean. Rinse all well in cold water, and be very sure that the Head is very sweet and clean before attempting to cook it. Put the Head in a kettle with five quarts of cold water, and set it over a moderate fire. When it begins to boil well, skim thoroughly, till every particle of scum has been taken off. Then set it back and let it simmer until the meat is quite tender. This will require about two hours and a half. Then remove the Head; take the meat from the bones; skin the tongue, and set away to cool. Return the bones to the kettle, with the vegetables, which have been washed and cut fine; as, also, the spices and the liver. Simmer gently again for two hours and when cool, strain. Set aside to cool, and when Soup is cold, remove all the fat. Put the butter in a saucepan and melt, adding the flour until nicely browned; but be careful not to burn it. Then add by degrees the boiling Soup, stirring constantly. Boil, keeping up a gentle stir, for about five minutes. Then add the meat of the Head and the liver, having first cut them into dice, and bring to a boil at once. Take the saucepan from the fire and add the catsup, salt, pepper and Wine. Slice the hard-boiled eggs and the lemon and place them in the tureen, and pour the Soup over them and serve.
If Force-Meat Balls are desired for the Soup, prepare them as follows: