When the calf’s head had been boiling very slowly two hours, it was taken carefully from the water and one half of it was laid aside; the other half was to be for dinner. This was wiped, the inside bones carefully taken out, and it was closely scored through the outer skin; then it was washed over with a beaten egg and thickly covered with fine bread crumbs, in a cup of which half a tea-spoonful of salt, half a salt-spoonful of pepper, a tea-spoonful of finely-chopped parsley, and the third of one of thyme or savory, had been thoroughly mixed. This was to be basted with butter melted in a cup until all the crumbs were moistened, and then baked till brown. If the crumbed surface looked dry in the oven, it must be again basted. This was to be garnished with little rolls of bacon, made by cutting thinnest slices, trimmed from rind and smoke, rolled round the finger, and laid on a tin in a quick oven till clear and crisp, but not overdone. Mrs. Welles got everything ready early, put the half head on the dish ready to go into the oven at five o’clock, cut the bacon, and told Molly what the gravy was to be, so that she might make it while she herself went on with mock-turtle soup, which was for next day’s (Sunday) dinner. “You can have almost any sauce; English sauce piquante is very nice, or brown mushroom sauce.” “What is English sauce piquante?” “I call it so, although the old-fashioned name for it is _Wow Wow_ sauce.” “Let’s try it, if you like it.” “I do. This is the recipe: Chop fine a dessert-spoonful of capers, the same of parsley, and one large pickled walnut or two small. Put a table-spoonful of flour and one of butter to get brown together in a saucepan; put to them, stirring all the time, half a pint of stock or the broth you have—that in which the head was boiled will do; when it boils, mix a tea-spoonful of dry mustard with a table-spoonful of wine, half one of vinegar, and a tea-spoonful of red currant or cranberry jelly, and one of Worcestershire sauce. Let all simmer till of a creamy thickness, season to taste, and last add the capers and pickles. It is a convenient sauce, because you can vary the flavor as you like, putting pickled cucumber instead of walnut or capers, any other store sauce instead of Worcestershire, and cider in place of wine, and if you have no jelly, a lump of sugar. The characteristic of the sauce is to be a very little sour, a very little sweet, and a little hot, with an agreeable flavor beside.” The bones that had been taken from the part of the head that was to bake were put back in the pot, the meat was cut from the other half in neat pieces and laid between two dishes to keep it flat, and all the liquor that ran from it, with the rest of the bones, was put back to boil with the liquor till it was reduced to three quarts.