Clean and soak the head till the cheek-bone can be easily removed, then parboil it and cut it into pieces of moderate size, and place them in about a quart of stock made from shin of beef, the gravy must be seasoned 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, salt and pepper; it must be strained before the head is added, fine forcemeat balls rolled in egg and fried are served in the dish, as well as small fritters made with the brains; when ready for serving, a glass and half of white wine and the juice of a lemon are added to the gravy.
Having cleaned, boiled and split two fine feet, dip them into egg and bread crumbs mixed with chopped parsley and chalot, a few ground cloves, a little nutmeg, pepper and salt, fry them a fine brown, arrange them in the dish and pour the sauce over. Make the sauce in the following manner: slice two fine Spanish onions, put them
