Calf’s-head Soup

Ingredients

• half a calf’s head
• three quarts of cold water
• an onion stuck with twelve cloves
• twelve cloves
• a bunch of soup herbs
• salt to taste
• a tablespoonful of catsup or sauce
• the strained juice of a lemon
• some force-meat balls, hot

Method

1. 1

   Clean the calf’s head and stew it in cold water with onion and herbs for two hours.

2. 2

   Remove the head, cut into pieces, and strain the soup.

3. 3

   Thicken with flour and catsup, add salt, return meat, and simmer for 20 minutes.

4. 4

   Add lemon juice before serving with force-meat balls.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 404. The excerpt below is the record exactly as published.

Calf’s-head Soup SOUPS Chestnuts, Cream of take off the fat, and place on the ice to cool. Calf’s - head Soup. — Thoroughly clean half a calf’s head with the skin on, and set it to stew in three quarts of cold water, to which add an onion stuck with twelve cloves and a bunch of soup herbs ; skim well, and let boil slowly for two hours; then take out the head and cut it into square pieces. Strain the soup through a sieve; thicken it with a little flour mixed with a table-spoonful of catsup or sauce; add salt to taste, and let the soup boil up ; then return the meat and let it simmer for twenty minutes ; just before serving add the strained juice of a lemon. Have some force- meat balls, ho

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