Calf's Head Soup

Ingredients

• the head of a calf
• put them into a pot with cold water
• a dozen small onions
• half a pound of butter
• two tablespoonfuls of tarragon vinegar
• four hard boiled eggs

Method

1. 1

   Boil calf's head, pluck, and feet in cold water, skimming well.

2. 2

   Add chopped onions and boil until meat separates from bones.

3. 3

   Strain, return liquor to pot, add seasonings, meat, and boil.

4. 4

   Stir in butter mixed with flour, add vinegar, eggs, and lemon.

As published

This recipe was extracted from The housekeeper's companion (1883), page 74. The excerpt below is the record exactly as published.

Calf's Head Soup. — Take the head, pluck and feet. Put them into a pot with cold water. Be careful to skim well when it boils. Chop a dozen small onions and let them all boil together until the meat cleaves from the bones. Then strain 112 HOUSEHOLD. it. After putting the liquor into the pot again, add fhyme, cloves, salt, pepper and cayenne to your taste. But all the meat from the head and feet, half the liver and lights, the whole of the heart and tongue; put all into the pot and boil about three-quarters of an hour. Before it is done take half a pound of butter with as much flour as will make into balls; stir until dissolved. Then add two tablespoonfuls of tar- ragon vinegar, four hard boiled eggs

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