From 1919:
Have butcher prepare head, place in deep saucepan, cover with boiling water and add:
One fagot soup herbs,
Two onions,
One carrot, cut in dice.
Cook slowly until tender. Now place four tablespoons fat in frying pan, add six level tablespoons flour, cook until brown. Add three cups of liquid from pot containing calf’s head and stir until smooth. Cook five minutes, season and add:
One-half cup strong cider,
Two teaspoons salt,
Pinch of mustard.
Serve hot.