Calf's-head Stew Recipe

1 head, 2 bay leaves, 1 teaspoonful thyme, 6 quarts of water, 2 large

carrots, 1 sweet marjoram, 3 onions, 1 handful salt, 1 teaspoonful

pepper. Simmer 4 hours, skimming when necessary. Take out meat, strain

broth and cut tongue in small pieces. 2 large teaspoonfuls of butter in

pan, 3 of flour, and cook until brown. Juice of 1 lemon, 3 hard-boiled

eggs, chopped, 1/2 lemon, sliced, wine and red pepper to taste. When

very hot, serve.

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