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Calf's-head Soup
From Virginia Cookery-book, 1884
Serves 10
Half the meat is enough for one tureen; the rest can be stored for later use.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 40. The excerpt below is the record exactly as published.
Calf's-head Soup. The calf's head is cleaned thus : wash it well, and sprinkle some pounded rosin all over the hairs, then dip them in boiling water and take them instantly out. The rosin will dry inmiediately, and the skin may be scraped clean with ease. Having so done, put the head in a pot with about two gallons of water, and boil it until tender. Take it out and cut the meat into small pieces. Return half of it to the soup, after straining the liquor, and let all boil to- gether for several hours. Flavor with a table-spoonful of allspice, a teaspoonful of black pepper, and just before dishing up a teacupful of Madeira or sherry wine. Slice also four hard-boiled eggs into rings and put them into the tureen. Add salt also, but sparingly
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