Calf's Head Soup

Ingredients

• 7 lbs. of shin of beef
• a little lean ham
• 5 qts. of water
• I oz, of salt
• savory herbs
• I onion
• some celery
• 3 carrots
• 2 turnips
• a little mace
• 8 or 10 cloves
• some peppercorns
• % calf’s head
• 8 ozs. fine rice flour
• 4% teaspoonful of cayenne
• some pounded mace
• some forcemeat

Method

1. 1

   Stew seven pounds of shin of beef with a little lean ham in five quarts of water till reduced one half, adding, when boiling, one ounce of salt, savory herbs, one onion, some celery, three carrots, two turnips, a little mace, eight or ten cloves, some peppercorns.

2. 2

   It should gently boil seven hours and then be set aside for use.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 5. The excerpt below is the record exactly as published.

Calf s Head Soup —lIngredients—7 lbs. of shin of beef, a little lean ham, 5 qts. of water, I oz, of salt, savory herbs, I onion, some celery, 3 carrots, 2 turnips, a little mace, 8 or I0 cloves, some peppercorns, % calf’s head, 8 ozs. fine rice flour, 4% teaspoonful of cayenne, some pounded mace, some forcemeat

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