Calves' Head en Tortue

Simmer a calves' head for two hours. Tie the brains in a cloth, put
them in the saucepan with the head and cook two hours longer. Then
extract the bones and cut the meat in pieces, return it to the
saucepan without the brains, adding two ounces of butter, two dozen
stoned olives, one dozen cloves, salt, pepper, cayenne, and a cup of
white wine. Cook for one hour, then add the brains cut in bits, the
shaved peel and piece of one lemon and three hard-boiled eggs sliced.
Cook thirty minutes. Thicken the sauce with flour rubbed into butter
and serve with the calves' head.