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Mullagatawny Soup, Calf's Head

Prepare a calf's head as for mock-turtle, put it into a stewpan with a cow-heel, cover with four quarts of water, and boil until tender. When cold cut off the meat from the bones, and brown it lightly in a little butter, with four shredded onions. Put the meat back into the stock, and add curry, flavoured to taste. This time it will bear more cayenne, Harvey's sauce, or any other sauce that may be esteemed. Rice in a separate dish should always accompany mullagatawny soup.