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Calf's Head Soup

Take half a calf's head, properly prepared, and as fresh as it can be got. Wash well, and soak it in cold water for a couple of hours. Take it out, drain it, and put it in a saucepan with three quarts of cold water, and let it simmer gently for three hours, when it may be taken out and set on one side until wanted. Put two leeks, two carrots, two turnips, all peeled and sliced, two onions with four cloves stuck in them, a bunch of parsley, a sprig of thyme, half a dozen peppercorns, and a little salt into the liquor. Let these stew gently for another hour, and keep skimming all the time. Strain the soup, and remove the fat, which must be put into a frying-pan, melted, and two large onions sliced into it. Let these brown, add a little of the liquor, and mix with them, gradually and very smoothly, three table-spoonfuls of rice flour, and a salt-spoonful of the essence of anchovies. Add the rest of the liquor, little by little, and the calf's head cut into pieces about an inch and a half square, and let all boil together for five or six minutes. Serve with toasted sippets. Probable cost, 1s. 8d. per quart. Sufficient for seven or eight persons.