Calf’s Head Soup

Ingredients

• half a calfs head quite fresh
• two pounds of knuckle of veal
• a teaspoonful of salt
• six cloves
• twenty peppercorns
• a blade of mace
• a sprig of parsley
• a sprig of thyme
• one lump of sugar
• the whites and shells of two eggs

Method

1. 1

   Wash the head, remove the brains, and bone it.

2. 2

   Bind tightly and simmer with veal and cold water.

3. 3

   Add salt and flavoring vegetables.

4. 4

   Cook for 3 hours, strain, and simmer bones for 6 hours.

5. 5

   Remove fat, add lemon juice, sugar, and egg whites, whisk, boil, and strain.

6. 6

   Add pieces of calf's head to the soup.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 27. The excerpt below is the record exactly as published.

Calf’s Head Soup. Take half a calfs head quite fresh ; wash it well. Take out the brains ; these may be used for brain cakes ; they are not needed for the soup. Bone the head, beginning at the nostrils, and cutting closely to the bone. Remove the nostrils ; roll up the head ; bind tightly with broad tape ; put it into a saucepan with the bones, and two pounds of knuckle of veal cut in small pieces ; cover them with cold water j place it on the fire. When it comes to the boil throw in a teaspoonful of salt — this causes the scum to rise remove it carefully. Add a piece of every kind of flavouring vegetable, six cloves, twenty peppercorns, a blade of mace, a sprig of parsley and thyme. Let it cook gently three hours ; then remove the head and strain off the soup ; cover the bones and vegetables again with cold water ; allow them to simmer six hours, and each stock will be a stiff jelly when cold. Remove any fat by an iron spoon dipped into hot water ; then pass a cloth over the surface, which has also been dipped in hot water. Put all into a saucepan with the juice of one lemon, one lump of sugar, the whites and shells of two eggs

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