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One calf’s head.

     Clean and thoroughly wash head, removing tongue and brains.
Place the head in stock pot, then add

Five quarts cold water,
Two carrots, cut in dices,
Three-quarter cup sliced onions,
One fagot soup herbs,
One-half teaspoon sweet marjoram,
One-half teaspoon thyme,
One-half cup celery leaves.

     Bring to a boil and cook slowly until meat leaves the bones, lift head; cut part head in tiny dice, using about two cups of the meat; do not add to the mock turtle yet.

Now place in frying pan

One-half cup of shortening,
Three-quarters cup of flour.

     Brown flour a deep mahogany brown–add part of the stock to blend into thick sauce–bring to a boil and cook slowly for five minutes; then strain into the stock or mock turtle soup. Now add

One tablespoon salt,
One teaspoon white pepper.

     Simmer few minutes, strain through cheesecloth into bowl, set aside to cool, remove fat from top; now return stock to kettle and clarify as for bouillon; to serve reheat, add the chopped calf’s head meat as prepared, juice of one-half lemon, two slices lemon cut in tiny pieces, two hard-boiled eggs chopped fine.

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