Calf's Head Soup
From European and American cuisine, 1914
Serves 10
Store remaining meat and broth in jars.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 21. The excerpt below is the record exactly as published.
the calf's head, also the tongue ; fill the kettle with cold water, and as soon as it boils add 1 carrot, 3 large onions, 1 sprig of soup celery, 1 small white turnip, a large bouquet, and a little salt ; let this boil gently until the calf's head is done ; then take the head out and place it on a dish to cool ; afterward to be cut into square pieces and added to the soup ; strain the broth through a napkin, remove all the fat, and return 2 quarts of the broth to the fire again. Melt ly^ ounce of bntter in a saucepan, add Y, cupful flour, stir and fry till light brown ; then add it to the soup ; add 12 fine-cut canned mush- rooms ; boil gently 20 minutes, removing all the fat that arises. Then add V, cupful sherry, a little Cayenne pepper, 1 pint of the oalTs-head meat cut into Vs-inch-sized pieces, and if necessary more salt, and boil gently 10 minutes. Put 18 chicken-forcemeat balls
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