Calf's Head Soup

Ingredients

• half a calf's head
• three quarts of cold water
• two leeks
• two carrots
• two turnips
• two onions
• four cloves
• a bunch of parsley
• a sprig of thyme
• half a dozen peppercorns
• a little salt
• three table-spoonfuls of rice flour
• a salt-spoonful of the essence of anchovies

Method

1. 1

   Soak the calf's head, simmer in water for three hours, then add vegetables and seasonings.

2. 2

   Strain the soup, brown onions in fat, and mix with rice flour and liquor.

3. 3

   Add calf's head pieces and boil for five or six minutes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 303. The excerpt below is the record exactly as published.

half a calf's head thoroughly, and boil it for about three hours. Take it up, drain it, and score the outside skin in diamonds. Brush it over with well -beaten egg, and strew over that a cupful of finely -grated bread-criunbs, a table- spoonful of chopped parsley, a tea-spoonful of powdered thyme, a tea-sjjoonful of salt, and half a salt- spoonful of cayenne. Put it in ;t hot oven, or place it before the fii-o to brown, and, before sending it to table, squeeze over it the juice of a large lemon, and cover completely with melted butter. Sufficient for four or five persons. Calf's Head, Roasted.— Wash a calf's head, remove the brains and the tongue, and simmer it gently for three-quai'ters of an houi-. Take it out of the saucepan, and fill it with good veal forcemeat. Sew it up, or fasten it securely with skewers, bind it with tape, and put it down to roast. Baste it constantly, serve good gravy with it, and, before sending it to table, squeeze the juice of a lemon over it. Boil the tongue and brains, and serve them on a separate dish, with a few rashers of bacon round them. Time to roast, two hom-s. Suffi- cient for eight or nine persons. Cairs Head Soup.— Take half a calf's head, properly prepared, and as fresh as it can be got. Wash well, and soak it in cold water for a couple of hom-s. Take it out, drain it, and put it in a saucepan with three quarts of cold water, and let it simmer gently for three hours, when it may be taken out, and set on one side until wanted. Put two leeks, two carrots, two turnips, all peeled and sliced, two onions with foui- cloves stuck in them, a bunch of parsley, a sjjrig of thyme, half a dozen peppercorns, and a little salt into the liquor. Let these stew gently for another hour, and keep skimming all the time. Strain the soup, and remove the fat, which must be put into a frpng- pan, melted, and two large onions sliced into it. Let these brown, add a little of the liquor, and mix with them, gradually and very smootlily, three 'table-spoonfuls of rice flour, and a salt- spoonful of the essence of anchovie

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