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CALF'S HEAD, HASHED (another way)

Cut the remains of a cold calf's head into neat slices about a quarter of an inch in thickness and three or four inches square. Put two ounces of butter into a saucepan; let it melt, then fry in it two large onions cut into dice, and when the are lightly browned take them out, and mix very smoothly with the butter, one table-spoonful of flour, and a cupful of the liquor in which the head was boiled. Add the onion and two table-spoonfuls of pickled gherkins, chopped small, then the pieces of cold calf's head. Let all simmer gently for two or three minutes; serve as hot as possible. A glass of sherry is an improvement. Probable cost, exclusive of the cold meat, 6d. Sufficient for four or five persons.