Mock Turtle, French Style

Select a fine fresh calf’s head with the skin on, wash it well in warm water, and
when well cleared of blood boil it for two hours; then take it up and allow it to get
cold. Then cut off in one inch square pieces the fat parts of the head which adhere
to the skin, and wash them well in several waters. Pour two quarts of good beef
stock slightly seasoned with salt, cayenne and truffles and mushrooms, into the soup
pot, add five of six onions, five carrots and five turnips, all cut into slices, a head of
celery cut small, two or three shallots, a bunch of sweet herbs, a bunch of parsley,
three bay leaves, half a dozen cloves, half a dozen allspice, three blades of mace, two
slices of lean ham chopped small, three or four tablespoonfuls of tarragon vinegar,
and one tablespoonful of Worchestershire sauce; let the whole simmer for two hours
and then strain through a fine sieve. Put in it the pieces of calf’s head, boil it up,
and pour it into the tureen together with a little strained lemon juice, two tablespoonfuls
of white wine, and one tablespoonful of brandy. Serve cayenne and thin slices
of lemon with it.