Beast’s Head Soup

Ingredients

• half a beast’s head
• five quarts of water
• a stick of celery
• three carrots
• four onions
• three turnips cut up
• a sprig of thyme
• a sprig of sweet marjoram
• a teaspoonful or more of peppercorns
• a little salt
• from two to four ounces of stale breadcrumbs
• two tablespoonfuls of stock
• a little finely minced lemon peel
• a dessertspoonful of finely minced thyme
• the same of parsley
• a teaspoonful of essence of anchovy

Method

1. 1

   Remove brains from the beast’s head and put the head in water with vegetables and seasonings.

2. 2

   Stew until tender and reduced to four quarts.

3. 3

   Cut cheek into small bits, add salt, and boil the soup.

4. 4

   Serve with forcemeat balls made from brains or veal.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 29. The excerpt below is the record exactly as published.

half a beast’s head, and put the head into five quarts of water with a stick of celery, three carrots and four onions sliced, three turnips cut up, a sprig of thyme, a sprig of sweet marjoram, and a teaspoonful or more of peppercorns. Let all stew till the meat is quite tender, and the soup is reduced to four quarts. Let it get cold. Now cut the cheek part into very small bits, like dice, add a little salt, and boil up the soup. Serve with forcemeat balls in the soup. Either the brains from the beast’s head, or their equal weight in raw veal, can be used for the balls. If veal is used BEAST’S HEAD SOUP S3 it must be well pounded in a mortar. Add from two to four ounces of stale breadcrumbs, two tablespoonfuls of stock, a little finely minced lemon peel, a dessertspoonful of finely minced thyme, and the same of parsley. Season with pepper and salt. A teaspoonful of essence of anchovy

Cook this with the app: pantry check, scaling, and the assistant.