HASHED CALF'S HEAD (Cold Meat Cookery)

Ingredients

• The remains of a cold boiled calf's head
• 1 quart the liquor in which it was boiled
• a faggot of savoury herbs
• 1 onion
• 1 carrot
• a strip of lemon-peel
• 2 blade pounded mace
• salt and white pepper to taste
• a very little cayenne
• rather more than 2 tablespoonfuls of sherry
• 1 tablespoonful lemon-juice
• 1 tablespoonful mushroom ketchup
• forcemeat balls

Instructions

1. Cut the meat into neat slices, and put the bones and trimmings into a stewpan with the above proportion of liquor that the head was boiled in.
2. Add a bunch of savoury herbs, 1 onion, 1 carrot, a strip of lemon-peel, and 2 blades of pounded mace, and let these boil for 1 hour, or until the gravy is reduced nearly half.
3. Strain it into a clean stewpan, thicken it with a little butter and flour, and add a flavouring of sherry, lemon-juice, and ketchup, in the above proportion;
4. season with pepper, salt, and a little cayenne;
5. put in the meat, let it _gradually_ warm through, but not boil more than _two_ or _three_ minutes.
6. Garnish the dish with forcemeat balls and pieces of bacon rolled and toasted, placed alternately, and send it to table very hot.