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Mock-Turtle Soup

Clean thoroughly one calf's head. Cover with cold water and let soak for an hour, then put into three quarts of boiling water seasoned with one-third cup each of diced carrots and onions and cook slowly until perfectly tender. Remove the calf's head and continue to boil the stock until it is reduced to a little more than a quart. Strain and add one-fourth cup of butter blended with one-half cup of browned flour. Add two cups of brown stock and the cheeks of the calf cut in dice. Royal custard cut in dice, or egg-balls may be used as preferred. Just before serving add juice of one-half lemon, a glassful of Madeira wine and pepper and salt to taste.