Calf's Head Soup

Ingredients

• Take out the brains from the calf’s head
• a small pod of pepper
• one onion chopped fine
• a small bunch of thyme
• one tablespoonful of mace
• one of spice
• one-half dozen cloves
• with one pint of brown flour
• with a tablespoonful of butter

Method

1. 1

   Soak the calf's head and brains in salt water, then boil.

2. 2

   Chop finely, return to soup with seasonings, thicken with flour and butter, and add tomato catsup and wine before serving.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 4. The excerpt below is the record exactly as published.

CALFP’S HEAD SOUP: Take out the brains from the calf’s head, put the head and brains in salt water, let it stand one hour, then put on the fire at eight o’clock; after boiling take it out and chop it very fine, removing all the bones; return to the soup with a small pod of pepper, and one onion chopped fine, with a small bunch of thyme, parsley, black pepper and salt; thicken with one pint of brown flour, with a tablespoonful of butter rubbed into it. Have ready one tablespoonful of mace, and one ot spice, one-half dozen cloves

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