Calf's Head Casserole (Germany)

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Simmer a boned-out calf's head, a calf lung and heart, an onion stuck with cloves, and a bay leaf in water to cover until the meats are tender. Cut the meat into pieces. Fry chopped onions in butter until golden, stir in some flour, and then enough of the strained stock to make a smooth sauce. Add some white wine and a little sugar. Reheat the meat in butter, pour the sauce over it, and serve with mustard and black bread.