Hashed Half Calf's Head---A Civil War Time Dessert???

Here is a challenging recipe for you recipe collectors. It is from the website
http://www.civilwarinteractive.com

1/2 calf's head, boiled
1 qt. water in which meat was boiled
Bacon
Bunch of sweet herbs (marjoram, rosemary, etc.)
1 onion
slice of lemon peel
Ground mace
1 tbs. flour
Leftover brains
Butter
1 tbs. white wine
Sliced lemon (optional)
Fried bread (optional

Cut the head and tongue into slices, trim them neatly, and leave out the gristle and fat. Slice some of the bacon that was cooked [the day before] to eat with the head, and warm them in the hash.
Take the bones and trimming of the head, a bundle of sweet herbs, an onion, a roll of lemon-peel, and a blade of bruised mace: put these into a sauce- pan, with the quart of liquor you have saved, and let it boil gently for an hour; pour it through a sieve set in a basin, wash out your stew-pan, add a table-spoonful of flour to the brains and parsley you have left, and pour it into the gravy you have made with the bones and trimmings; let it boil up for ten minutes, then strain it through a hair-sieve; season it with a table-spoonful of white wine, or of catchup; give it a boil up, skim it, and then put in the brains and slices of head and bacon; as soon as they are thoroughly warm (it must not boil) the hash is ready. Some cooks egg, bread-crumb and fry the finest pieces of the head, and lay them round the hash.
N.B.: You may garnish the edges of the dish with slices of bacon toasted in a Dutch oven, slices of lemon and fried bread.
The Cook's Oracle by William Kitchiner, MD, New York, 1829


Comment: While it is still possible in some places to find cow or calf tongue for sale, we cannot recall seeing any store ever offer up a whole head of the animal, so we will put the obtainment of the ingredients here in the category of "a challenge to the reader." It should be noted though that this is by no means a recipe intended for the poor or underprivileged, not with the list of herbs, seasonings and sauces called for. It is however a testimony to the habits of our predecessors to let no part of a slaughtered animal go to waste.