Ingredients:
Calf’s head
sweetbread
fowl’s liver
anchovies
herbs
capers
garlic
bacon
ham
Malmsey or Muscat

Boil and bone half a calf’s head, and fill it with a stuffing made of half a pound of sweetbread, a fowl’s liver, two anchovies, a teaspoonful of chopped herbs, a few chopped capers, and the calf’s brains. Roll the head up, stitch it together and braize it in half a tumbler of Malmsey or Australian Muscat (Burgoyne’s), half a cup of very good white stock, some bits of ham and bacon, and a clove of garlic with two cuts. Cook it gently for four hours and serve it with its own sauce. Do not leave the garlic in longer than ten minutes.

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