Calf's head
1/2 c. salt
2 c. flour
Bay leaves, whole cloves and cayenne pepper
Hard boiled yolk of egg
Lemon

Soak head in cold water an hour, then wash thoroughly. Put head in soup kettle and cover with water, adding salt, 3 or 4 bay leaves, 3 or 4 whole cloves and a pinch of cayenne. Simmer 3 hours or until meat begins to drop from bones. Remove head and strain liquid through sieve.

Put liquid back in kettle. Add browned flour, rubbed to a smooth paste. Cook until thickened. Store in quart jars in refrigerator. When wishing to use, take out what is needed. Add mashed egg yolk and line soup tureen with thin lemon slices. This flavors when very hot soup is poured in. Other meat can be cut up and deviled (look out for the little bones). Brown the flour in oven to the color of light brown sugar.