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CALF'S HEAD, COLLARED (to serve hot)

Take a calf's head, properly prepared, blanch and boil it until it is sufficiently tender to remove the bones. When they are taken out, lay the head on the table, and spread on it a forcemeat made of the brain, the tongue, and some of the meat cut from where it is thickest, mixed with a table-spoonful of chopped parsley, a teaspoonful of thyme, a tea-spoonful of marjoram, the pounded yolks of three eggs boiled hard, two spoonfuls of brandy, and a little salt, pepper, and nutmeg. Roll the head as tightly as possible, and tie it in a cloth, binding it with tape. Put it into a saucepan with sufficient stock to cover it, and add a carrot, a parsnip, two or three onions, some slices of lemon, a little thyme, four bay-leaves, and salt and pepper. Let it boil gently for three hours, then take it out of the cloth, and pour round it a sauce made of a pint of the liquid in which it was boiled, mixed with a table-spoonful of chopped mushrooms, a table-spoonful of chopped gherkins, and a little lemon-juice. Sufficient for seven or eight persons.