Calf's Head Soup

Ingredients

• Take 1 calf's head
• Add 1 tablespoon of salt
• put in a kettle with 5 quarts of cold water
• 1 teaspoon of ground allspice
• % teaspoon cloves
• 1 onion
• 1 bunch of parsley
• cayenne
• black pepper
• salt
• 1 cup of bread crumbs
• 1 tablespoon of flour
• 1 egg beaten until light
• 2 kitchen spoons of browned flour
• 1 coffee cup of best sherry wine

Method

1. 1

   Cover calf's head with cold water, soak, wash well, and put in kettle with cold water, spices, onion, parsley, cayenne, black pepper, and salt.

2. 2

   When meat is done, remove bones, chop fine, and add to it bread crumbs, flour, and beaten egg.

3. 3

   Form into balls, dip in flour, and fry in hot lard.

4. 4

   Half an hour before serving, add browned flour paste to soup.

5. 5

   Serve with sliced lemons, forcemeat balls, and hard boiled eggs.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 13. The excerpt below is the record exactly as published.

Calf's Head Soup. Take 1 calf's head and cover with cold water. Add 1 tablespoon of salt, let it soak 8 hours and wash well. Then put in a kettle with 24 KENTUCKY BECEIFT BOOK. 5 quarts of cold water, 1 teaspoon of ground allspice, % teaspoon cloves, 1 onion, 1 bunch of parsley, cayenne, black pepper and salt. When meat is thoroughly done, remove from kettle and take out all bones. Chop meat fine and add to it 1 cup of bread crumbs, 1 table- spoon of flour and butter well blended, 1 egg beaten until light; then form into round balls, dip in flour and fry in hot lard. Half an hour before soup is done, add to it 2 kitchen spoons of browned flour, moistened with enough water to make a paste. When ready to serve, put in tureen 3 sliced lemons, the cold forcemeat balls and 4 hard boiled eggs, cut in round slices. Pour in the soup ; add 1 coffee cup of best sherry wine. Bisque of Lobsters. One quart of milk, 1% pounds of lobster, 1% tablespoons but- ter, 2 tablespoons corn starch, 1 teaspoon salt, 1 saltspoon white pepper, 1 pint of water, a dash of cayenne pepper. Remove meat from lobster and dice, take any tough portions of meat with the bones and put in saucepan, adding 1 pint of cold water; boil 20 minutes, replenishing with more water as it boils out. Dry coral in oven, placing on paper. Boil the milk, add butter, thicken with corn starch, cook 10 minutes; strain broth from the bones and add to milk with the seasoning ; rub through a sieve enough coral to make soup pink. Have lobster and fat in hot tureen and strain in soup. Serve at once. Vary this soup by using 1 pint of stock and 1 pint of milk ; or make forcemeat balls, reserving half of meat, mixing with milk, 2 hard boiled eggs, butter and seasoning, moisten with 1 raw egg, make in balls ; simmer in soup 5 minutes. Oyster Stew. One quart of oysters, 1 pint of milk, ll^ tablespoons butter, salt and pepper. Put milk in double boiler to cook, rinse oysters in cold water, pass liquor through a fine sieve and put it on to boil. Remove scum, when clear place in oysters to plump. Strain liquor into hot milk. Put oysters where they will keep hot. Boil stew 5 minutes, then add oysters and butter, leave a moment, then serve. Fruit Soup. One pint of fruit, 1 pint water. Stew any kind of fruit pre- ferred, then mash and put through fine sieve, then add 1 teaspoon sugar, thicken with arrow root, flavor with wine or lemon juice. Serve cold in bouillon cups with crushed ice and toasted reception flakes. Cherries are especially nice for this soup. Cream of Mushroom Soup. Half pound of mushrooms, 4^/^ cups chicken stock, a dash of onion, y^ cup butter, V^ cup flour, 1 cup of cream, 2 tablespoons of Sauterne, pepper to taste. Chop the mushrooms, add to chicken stock with onion and cook 20 minutes, then press through a fine KENTUCKY BECEIPT BOOK. 25 sieve. Return to saucepan. Add butter and flour well blended, then cream, salt and pepper. When ready to serve, add the wine. Clear Soup Stock. Have 4-pound knuckle of veal, with 2 ounces of lean ham, or a bone from bacon, add 4 quarts of cold water, a piece of red pepper pod, ^ onion sliced, simmer 5 hours, skimming frequently. When done pour through a cloth. If ready to use, return to kettle, add the beaten white and shell of 1 egg, 1 teaspoon of lemon juice, 1 saltspoon of celery seed ; bring quickly to a boil and strain again. Chowder. Take any kind of firm fresh fish (cod or haddock is generally used) cut into slices; boil some salt pork about % done, cut in as many pieces as you have fish. Put a layer of pork in the bottom of an iron pot, a layer each of fish, sliced potatoes, minced onion and crackers, that have been soaked for a few minutes in milk, salt and pepper and so on, until all the chowder is used. Have a layer of buttered crackers on top^ cover with boiling water and cook % hour. Take out the chowder with a perforated skimmer, put into a tureen, thicken the stock with 1 tablespoon of butter, rolled in 1 tablespoon of flour

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