Calf's Head Soup

Ingredients

• a fine calf's head
• 2 tablespoons of white wine
• 12 peppercorns
• 1 bayleaf
• 1 onion
• 1 carrot
• 1 sprig of parsley
• 1 tablespoon of butter
• 2 tablespoons of flour
• 1 1/2 quarts of water
• 3 or 4 strained tomatoes
• 2 or 3 tablespoons of sherry
• a few very thin slices of lemon

Method

1. 1

   Wash the head thoroughly and cook in cold water.

2. 2

   When boiling, pour off hot water and cover with cold.

3. 3

   Rub with lemon, then boil in enough water to cover.

4. 4

   Add wine, peppercorns, bayleaf, onion, carrot, and parsley.

5. 5

   Boil for 2 hours until tender.

6. 6

   Make a roux with butter and flour, add water from boiling the head, tomatoes, skim fat, and season.

7. 7

   Add pieces of boiled head, egg balls, sherry, and lemon slices.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 5. The excerpt below is the record exactly as published.

Calf's Head Soup. Clean a fine calf's head, split it, and lay it for 3 hours in water. Put it on to boil in water to cover it. When the meat falls from the bone, cut it into square pieces and lay it in a stewpan with cloves, mace, nutmeg, cayenne, a bundle of sweet herbs, and a large onion cut small. Salt it to your taste and put in enough of the liquor to cover it. Cook gently 1 hour, then take 14 lb. of butter rolled in flour, and some browned butter, mix it with. the stew and boil J/^ hour longer. Add a glass of sherry. Fry the liver, put it around the dish with some forcemeat balls, also fried. Boil the brains in a bit of linen, mash them fine and put them in the stew. The Soup, Boil a knuckle of veal with the head, adding water to take the place of that removed for the stew. Boil 1 hour with 20 PORTLAND WOMAN'S EXCHANGE COOK BOOK 1 large onion cut small, 4 cloves and a bouquet of sweet herbs. Brown it with browned butter, and roll some butter in flour to thicken it. Add 1 glass of sherry. Toast some bread and cut into dice, with some thin slices of lemon and egg. Put them in your tureen, pour your soup over them, and serve. Miss Catherine Percival. Calf's Head Soup. Wash thoroughly the head which has been prepared by the butcher; put on to cook in cold water. When at the boiling point, pour off the hot water and cover with cold water. When cold, rub it with lemon and put into boiling water, enough to cover it; add 2 tablespoons of white wine, 12 peppercorns, 1 bayleaf, 1 onion, 1 carrot, and 1 sprig of parsley. Let boil 2 hours, or until tender, but not ready to fall apart. Make a roux by browning 1 tablespoon of butter in a saucepan, add 2 tablespoons of flour and let that brown; then add, slowly at first, IJ/^ quarts of water in which the calf's head has been boiled. Add 3 or 4 strained tomatoes and simmer for Yi hour. Skim carefully all fat, and season with salt and pepper. Add some pieces of boiled calf's head cut in pieces Yi inch square, a few egg balls, 2 or 3 tablespoons of sherry, and a few very thin slices of lemon

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