Paragraph: (Fiction/gutenberg-10136.txt)
Sent 1: 863.
Sent 2: INGREDIENTS.--The remains of a boiled calf's head, 1-1/2 pint of the liquor in which the head was boiled, 1 blade of pounded mace, 1 onion minced, a bunch of savoury herbs, salt and white pepper to taste, thickening of butter and flour, the yolks of 2 eggs, 1 tablespoonful of lemon-juice, forcemeat balls.
Sent 3: _Mode_.--Remove all the bones from the head, and cut the meat into nice square pieces.
Sent 4: Put 1-1/2 pint of the liquor it was boiled in into a saucepan, with mace, onion, herbs, and seasoning in the above proportion; let this simmer gently for 3/4 hour, then strain it and put in the meat.
Sent 5: When quite hot through, thicken the gravy with a little butter rolled in flour, and, just before dishing the fricassee, put in the beaten yolks of eggs and lemon-juice; but be particular, after these two latter ingredients are added, that the sauce does not boil, or it will curdle.
Sent 6: Garnish with forcemeat balls and curled slices of broiled bacon.
Sent 7: To insure the sauce being smooth, it is a good plan to dish the meat first, and then to add the eggs to the gravy: when these are set, the sauce may be poured over the meat.