Plain Calf's Head Soup

Ingredients

• a calf's head well cleaned
• a knuckle of veal
• one onion
• about four quarts of water
• four eggs
• one lemon

Method

1. 1

   Put cleaned calf's head and knuckle of veal in kettle with onion and water; boil steadily; strain and chop meat; return to soup; boil eggs, chop, and add with sliced lemon before serving.

As published

This recipe was extracted from The new home cook book (1896), page 27. The excerpt below is the record exactly as published.

PLAII^ CALF'S HEAD SOUP. Mrs. F. D. J. Take a calf's head well cleaned, a knuckle of veal and put them both into a large kettle; put one onion and a large tablespoon of sweet herbs, into a cloth and into the kettle, with the meat over which you have poured about four quarts of water. If you wish the soup for a one o'clock dinner, put the meat over to boil as early as eight o'clock in the morning; let it boil steadily and slowly and season well with salt and pepper. About one hour before serving, take off the soup and pour it through a colander, pick out all the meat carefully, chop very fine and return to the soup, putting it again over the fire. Boil four eggs vei-y hard, chop them fine, and slice one lemon

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