Take a scalded calf’s head, put it in a saucepan with enough water to cover it, boil for half an hour, and then plunge it in cold water; mix four tablespoonfuls of flour with a little cold water; cut an onion and a carrot in slices, and put in a saucepan, together with six cloves, six pepper-corns, six parsley-roots, four branches of thyme, six cloves of garlic, six bay-leaves, an ounce of butter, two tablespoonfuls of vinegar, and lastly your calf’s head; add enough water to cover it, and boil for two hours. Take half a pint of Spanish sauce, put it on the fire in a saucepan with a wineglass of sherry, about ten mushrooms cut in pieces, and four chickens’ livers which you have previously blanched; drain your calf’s head and put it on a dish with your sauce; you may also serve with it the brains, from which you have removed all the fibers and loose skin, and also the tongue cut down the middle and the skin taken off.

From “French Dishes for American Tables” by Pierre Caron via Project Gutenberg