After
Before
Before the calf's head has been boiled
After the calf's head has been boiled
During the boiling
Is the simmering in Sentence 4 done before or after the calf's head is boiled?
The meat is removed from the bone after boiling
After boiling
After
The meat is removed from the bone before boiling
Without boiling
Is the meat removed from the bone before or after boiling?
It's replaced by broiled bacon
No
Yes
Yes, the calf's head meat is in the pot at  the same time Sentence  is done
Partly
No, you should dish the meat first
No, the calf's head meat is not in the pot at the same time that Sentence  is done
Is the calf's head meat still in the pot at the time that Sentence 5 is done?
863.  INGREDIENTS.--The remains of a boiled calf's head, 1-1/2 pint of the liquor in which the head was boiled, 1 blade of pounded mace, 1 onion minced, a bunch of savoury herbs, salt and white pepper to taste, thickening of butter and flour, the yolks of 2 eggs, 1 tablespoonful of lemon-juice, forcemeat balls.  _Mode_.--Remove all the bones from the head, and cut the meat into nice square pieces.  Put 1-1/2 pint of the liquor it was boiled in into a saucepan, with mace, onion, herbs, and seasoning in the above proportion; let this simmer gently for 3/4 hour, then strain it and put in the meat.  When quite hot through, thicken the gravy with a little butter rolled in flour, and, just before dishing the fricassee, put in the beaten yolks of eggs and lemon-juice; but be particular, after these two latter ingredients are added, that the sauce does not boil, or it will curdle.  Garnish with forcemeat balls and curled slices of broiled bacon.  To insure the sauce being smooth, it is a good plan to dish the meat first, and then to add the eggs to the gravy: when these are set, the sauce may be poured over the meat. 