Calf's Head Soup

Directions

1. Thoroughly clean a calf's head, and boil until meat falls off the bones.
2. Cut the meat in pieces, not too small.
3. Tie the brains up in a bag and boil, too.
4. 3 large potatoes cut into pieces about the size of dice, 1 bunch pot-herbs, 1 large onion, the hollow of your hand of cloves, sweet marjoram, summer savory, thyme ; rub well and put all in the liquor to boil, about the time the potatoes are put in ; pepper and salt to taste.
5. To make the force meat balls get about 1 pound of veal and chop fine.
6. Mix up with sweet marjoram, pepper and salt, and roll into balls about the size of a nickel, dust them with flour and fry brown in butter.
7. Put them on a plate and serve with the soup for those who like them in it (you may add to the soup after taking from fire a few slices of lemon, and sherry or madeira wine to taste).
8. Before taking soup from fire, mix some flour and water together to thicken, but do not get it too thick.
9. We always strain the liquor before putting in the other things so as to get rid of the little bones.