1/2 calf’s head
1/2 lb. uncooked ham

4 quarts water

1 blade mace

Salt and pepper

1 bunch herbs

1 head celery

Few cloves

1 carrot

2 oz. Butter

1 turnip

2 oz. flour

1 onion

1 doz. medium sized mushrooms

1/2 doz. shallots

Juice of 1/2 lemon

1/2 lb. gravy beef

2 wineglasses sherry


Wash calf’s head well, removing brains. Blanch head. Place with water and salt in large saucepan and cook gently till meat will slip from bones (about 2 hours). Lift out head, remove meat, and strain liquid. Return to saucepan with bones, vegetables cut up roughly, beef shredded across grain; ham chopped finely, spices, salt, and pepper. Cook gently 3 hours. Strain and allow to cool, then remove all fat. Cut meat from head into small pieces. Skin tongue, cut into fancy shapes. Melt butter; add flour, brown without burning. Add stock, and stir till it boils. Add pieces of meat, chopped mushrooms, and lemon juice; simmer 20 minutes. Add sherry just before serving.