Calf's Head Soup

Ingredients

• Remove the brains from the calf's head
• Put the head in 4 quarts of cold water
• 3 onions, chopped fine
• 6 cloves

Method

1. 1

   Put the head in 4 quarts of cold water and cook till meat drops from the bone — 3 or 4 hours.

2. 2

   Remove the bone and add: 3 onions, chopped fine, 6 cloves.

3. 3

   Salt and pepper to taste.

4. 4

   Boil an hour.

5. 5

   Season the brains with salt and pepper and butter and beat together with 1 raw egg.

6. 6

   Make into balls, roll in egg and cracker dust, and fry a rich brown.

7. 7

   Drop in tureen with 2 lemons sliced thin.

8. 8

   Add 1 cup of catsup or wine to the soup and pour in tureen and serve at once.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 14. The excerpt below is the record exactly as published.

CALF'S HEAD SOUP Remove the brains from the calf's head. Put the head in 4 quarts of cold water and cook till meat drops from the bone — 3 or 4 hours. Remove the bone and add: 3 onions, chopped fine, 6 cloves

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