Saute in three tablespoonfuls of butter, adding, if desired, half an onion cut fine.

Sprinkle in one-fourth a cup of flour, half a teaspoonful, each, of salt and paprica, and, when the ingredients are well blended, add gradually one cup and a half of stock and one-fourth a cup of tomato juice.

Let simmer a few moments, after the sauce boils; then add one pint of meat from a calf's head, cooked and cut in cubes.
=Woodcock Toast.= Pound to a paste the freshly boiled livers of two fowls (ducks preferred), one teaspoonful of anchovy paste (or one anchovy may be pounded with the livers), half a teaspoonful of sugar, one tablespoonful of butter, one-fourth a teaspoonful of spiced pepper and the yolks of two raw eggs.

Pass through a sieve, dilute with a little hot cream from a cup of cream heated over hot water, stir, and return to the rest of the cream.

Stir until thickened, then pour over sippets or rounds of toast sauted a golden brown in a little butter.
=Scotch Woodcock.= Beat thoroughly three eggs and three teaspoonfuls of anchovy paste.