Take the brains from a calf's head, and put them in bowl of cold water; wash the head, and let it stand in a pan of cold water two hours; then put it in the soup-kettle with eight quarts of cold water and a shin of veal; let this boil three hours, and then set away to cool over night. In the morning cut up the veal and put into the soup-kettle, with a stalk of celery, one onion, one carrot, one turnip, two parsnips, three blades of mace, one stick of cinnamon, ten cloves, salt, pepper, and two heads of parsley. Cover this with three pints of cold water, and boil two hours. Strain this, and wash the soup-kettle, then turn the soup back. Now skim the fat from stock, and put that into the kettle also. Put into the frying-pan two spoonfuls of butter, and when it boils up stir in four of dry flour, stir until a dark-brown (but not burned), and when the soup boils up stir this in. Now braid half of the brains (which you tied in a muslin cloth, and boiled with the head), and stir them in. Stir in also a spoonful of walnut catsup, one of mushroom catsup, and one of to mato catsup Boil two hours, and then put in the fact cut in very small strips, one glass of port wine, and one lemon cut into thin slices, and let it boil up once, and dish. When in the tureen, put in the egg balls. To make the egg balls, boil four eggs ten minutes, drop them in cold water, and take out the yolks and pound them in the mortar until they are reduced to a paste, then beat them with one teaspoonful of salt, a little pepper, and the white of one egg. Make them into round balls the size of a walnut, roll them in flour, and fry them brown in butter, being careful not to burn them. They are now ready for the soup.