One calf's head, one pound of lean beef, one carrot, one onion, one turnip, piece of celery, three eggs, one lemon, six whole peppers, six allspice, six cloves, bouquet, one tablespoon of salt. Scrape, wash and cleave the head removing the brains. Put into soup kettle with beef, spices, bouquet, etc., pour on four quarts of cold water. Chop vegetables, heat two tablespoons of butter or drippings, fry brown, add to soup. Cook head until tender and remove. Reduce stock to two quarts, strain, cool and remove fat; put stock on to boil ten minutes before serving. Brown two tablespoons of butter, stir in two tablespoons of flour, moisten with one cup of soup, stir into soup. Have two eggs boiled hard cut into dice. Make forcemeat balls of reserved brains. Have brains blanched by pouring over them boiling water, then dropping in cold water, remove veins and skin; put on in boiling salted water, cook one-half hour, chop, season with pepper, salt and a speck of cayenne, squeeze in one-half lemon and a few drops of onion juice, one tablespoon of flour, one tablespoon of melted butter; beat yolk of remaining egg and add to mixture; form into balls the size of a nutmeg, roll in flour, brown in hot butter. Serve two in each soup plate. Put the hard boiled eggs into the tureen with two tablespoons of sherry. Pour over the soup. Serve.