Calf's Head Soup

Ingredients

• calf’s head
• 2 quarts of liquor in which the calf’s head has been boiled
• 3 quarts of other stock
• a pinch of cayenne
• the butter
• the flour
• a little salt
• the peppercorns
• thin slices of pared lemon

Method

1. 1

   Cut the veal, beef, and ham or bacon into pieces, put them in a large stewpan with the vegetables, cleaned and cut into slices, the butter and herbs.

2. 2

   Stir the whole over a brisk fire until light brown.

3. 3

   Stir in the flour, and cook until it acquires a light brown colour.

4. 4

   Moisten with the liquor and stock; add the peppercorns, salt, and cayenne.

5. 5

   Let the whole come to a boil, take off the scum, and simmer slowly for three hours.

6. 6

   Strain the soup, cool, cut the calf’s head into neat squares, trim off the fat, and put them in a stewpan with the wine.

7. 7

   Cover and simmer for a few minutes; then add the strained soup, boil for another thirty minutes, skim well, add more seasoning if needed, and a few drops of lemon-juice.

8. 8

   Pour into a hot soup-tureen, and serve with thin slices of pared lemon.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 112. The excerpt below is the record exactly as published.

the butter and herbs, stir the whole over a brisk fire until light brown. Stir in the flour, and cook until it acquires a light brown colour, moisten with 2 quarts of liquor in which the calf’s head has been boiled and 3 quarts of other stock ; add the peppercorns, a little salt, and a pinch of cayenne ; let the whole come to a boil (stir till boiling), take off the scum, and simmer slowly for three hours. Strain the soup, and let cool. Cut the calf’s head into neat 1-inch squares, trim off the fat, and put them in a stewpan with the wine, cover with a lid, and simmer for a few minutes ; then add the strained soup, boil for another thirty minutes, skim well, add more seasoning if needed, and a few drops of lemon-juice. Pour into a hot soup-tureen, and serve with thin slices of pared lemon

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