Take the veal, and put as much water to it as will make a good soup; let it boil, skimming it very well. Add the carrots, anchovies, a little mace, pepper, celery, the onions, and some sweetherbs. Let it boil to a good soup, and strain it off. Put to it the Madeira wine; take a good many mushrooms, stew them in their own liquor; add this sauce to your soup. Scald the calf's head as for a hash; cut it in the same manner, but smaller; flour it a little, and fry it of a fine brown. Then put the soup and fried head together into a stewpan, with some oysters and mushrooms, and let them stew gently for an hour.