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Calf's Head with Oysters

Boil half a calf's head in the usual way (see CALF'S HEAD, BOILED), and only just cover it with water, flavouring it with two onions stuck with five or six cloves, two bay-leaves, a bunch of parsley, a sprig of marjoram and thyme, and a little salt and cayenne. When the head is tender, take it out, strain the liquor, thicken a large breakfast-cupful of it with a dessert-spoonful of flour, and add the liquor from two dozen oysters, and a breakfast-cupful of milk. Put in the head and simmer again for half an hour. Just before serving, put in the oysters; let them get hot, but do not allow them to boil or they will be hard. Serve with the oysters round the dish. Time, two hours. Sufficient for six or seven persons.