Plain Calf's-head Soup

Ingredients

• the head is thorooghly oleaned
• four quarts of oold water
• season with eayenne
• and blaok pepper
• ten whole eloves
• the same of allspioe
• a small piee« of onion
• a bonoh of parsley
• one of sweet basil
• two teaspoonsfol of sea-moss &rina
• a tableepoonfiil of browning
• a wine-glass ^/ walnot oatsop
• a lem<m in slices
• a teaoop of Port or Sherry wine

Method

1. 1

   Place the cleaned head in water with seasonings, bring to a boil, skim, and simmer for four hours.

2. 2

   Strain, thicken with sea-moss farina, add browning and walnut catsup.

3. 3

   Serve with lemon slices and wine.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 2. The excerpt below is the record exactly as published.

plain Calf 's-head Soop. After the head is thorooghly oleaned, pot it over the fire with foor quarts of oold water, season with eayenne and blaok pepper, add ten whole eloves, the same of allspioe, a small piee« of onion, a bonoh of parsley and one of sweet basil ; bring it tr a boil, skim well and set aside to simmer foor hoars ; then strain it throogh a oollender, return it to the soop-kettle, thioken it with two teaspoonsfol of sea-moss &rina mixed in oold water to a paste, gi«^ it a boil op, add a tableepoonfiil of browning, a wine-glass ^/ walnot oatsop; eot a lem<m in slices and lay them in the toreen, poor over them a teaoop of Port or Sherry wine

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