Cut a sheep's liver into pieces and stew with the sheep's head in 4 quarts of water.
Add sliced onions, sliced leeks, carrots, turnips, parsley and thyme, salt, pepper and a few cloves.
Let all cook until tender; then strain. Let stand until cool.
Skim off the fat; heat and mix with flour until brown; let boil.
Add a glass of white wine. Cook all together and serve hot.