Calf’s-Head Soup

Ingredients

• The head of a Calf
• the liver of a Calf
• the tongue of a Calf
• the brains of a Calf
• 1 pint of red wine
• ten eggs hard
• a little flour
• a little butter
• salt
• pepper
• cayenne

Method

1. 1

   Boil the head, liver, tongue, and brains together the day before.

2. 2

   Remove when tender and cool.

3. 3

   Skim the liquor while boiling.

4. 4

   Remove bones from meat, cut into small pieces, and return to liquor with salt, pepper, marjoram, cloves, and cayenne.

5. 5

   Boil for two hours.

6. 6

   Pound five hard-boiled eggs with flour and butter to thicken the soup.

7. 7

   Garnish with sliced remaining eggs.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 80. The excerpt below is the record exactly as published.

Calf’s-Kead Soup. — The head, liver, tongue, and brains of a Calf should be boiled together the day before it is required for use. Take them, when perfectly tender, out of the liquor, and set them away to cool ; skimming the liquor while boiling. Take all the bones from the meat, cut it in small pieces, put it back into the liquor in a saucepan with salt, pepper, sweet marjoram, cloves, and a little cayenne ; boil two hours, and add 1 pint of red wine. Boil ten eggs hard, pound five of them with a little flour

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