Calf's Head Stewed

Ingredients

• 1 calf's head
• 1 quart stock made from shin of beef
• eschalots
• 1 small head of celery
• 1 small bunch sweet herbs
• 1 onion
• 1 carrot
• a little mace
• 12 cloves
• 1 piece lemon peel
• 1 sprig parsley
• salt and pepper
• fine forcemeat balls
• fritters made with the brains
• 1.5 glass white wine
• 1 lemon

Instructions

1. Clean and soak the calf's head until the cheek-bone can be easily removed. Parboil it and cut it into pieces of moderate size.
2. Make a stock from shin of beef (about a quart). Season the stock highly with eschalots, a small head of celery, a small bunch of sweet herbs, an onion, a carrot, a little mace, a dozen cloves, a piece of lemon peel, and a sprig of parsley. Add salt and pepper to taste. Strain the stock before adding the head pieces.
3. Place the head pieces in the strained, seasoned stock and stew until tender.
4. While the head stews, prepare fine forcemeat balls, roll them in egg, and fry them. Also prepare small fritters made with the brains.
5. When ready for serving, add a glass and a half of white wine and the juice of a lemon to the gravy. Serve the head with the forcemeat balls and brain fritters in the dish.