Have a calf's head well cleaned. Split it in two, take the tongue out, put the head in a gallon of water with the hock of a ham, 4 onions, thyme, parsley, cloves, nutmeg, pepper and salt.

Boil all until flesh is tender; then take up the head and hock, cut meat into small bits, strain the water in which they were boiled; add a pint of wine, a cup of catsup, let it boil slowly until reduced to 2 quarts. Thicken it with 2 tablespoons of brown flour rubbed into 4 oz. butter. Replace meat in soup and let it boil for short time.