Red Bouillon from Calf's Head, English Style

Ingredients

• 2 funt beef
• 1 funt veal shank
• 3/4 funt root vegetables
• 2 onion
• 1 calf's head
• 2 carrot
• 1 herb bundle
• 2 bay leaf
• 8 grains allspice
• 1/2 stakan vinegar
• meat quenelle
• 3/4 stakan French wine

Instructions

1. Cook, clarify and strain a red bouillon.
2. Cook the calf's head separately with vinegar, roots and spices; press, cool and cut the meat.
3. Assemble with turned roots, quenelle and dill; pour on broth and add French wine.