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Hashed Calf's Head

Cut any desirable quantity of cold boiled calf's head into pieces about the size of a small apple. Put two or three ounces of butter into a saucepan to melt, mix in three tablespoonfuls of flour, and add one or two breakfast cupfuls of veal stock. When thoroughly incorporated add a few small mushrooms, salt and pepper to suit the taste, and boil well for ten minutes or so. Remove the saucepan to the side of the fire, add the hashed meat and allow it to get hot without boiling. Remove the pan from the fire, stir in the yolks of two eggs beaten up with the juice of a lemon and strained, and also add a little chopped parsley or tarragon. Turn the hash out onto a dish, and serve.