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Calf's Head, Fricasseed

Cut the remains of a cold calf's head into slices about a quarter of an inch thick, and lay them aside until wanted. Put a pint and a half of the liquid in which the head was boiled into a saucepan with a salt-spoonful of salt, half a salt-spoonful of pepper, a bunch of savoury herbs, and an onion stuck with four cloves. Let these simmer gently for three-quarters of an hour; then strain the liquid, and pour it into a jar until wanted. Put a piece of butter the size of a large egg into a saucepan; let it melt, then mix with it very smoothly a table-spoonful of flour, and afterwards, very gradually, the strained liquid. Put the meat in, let it boil, draw it from the fire for a minute or two, and mix with it the beaten yolks of two eggs. Stir it over the fire till it thickens, but do not allow it to boil. Before serving, squeeze in the juice of half a lemon. Time, one hour and a half. Probable cost, exclusive of the cold calf's head, 6d. Sufficient for four or five persons.