Potage Westmoreland

Ingredients

• Parboil half a calf's head
• Add an onion
• a carrot
• a little celery
• bay leaf
• thyme
• peppercorns
• two cloves
• salt
• lemon juice
• one quart of consomme or brown stock
• four tablespoonfuls of French tapioca or arrowroot
• a wineglassful of sherry wine
• two tablespoonfuls of brandy
• Season highly

Method

1. 1

   Parboil calf's head, rinse, and cover with water.

2. 2

   Add vegetables and seasonings.

3. 3

   Cook, remove meat, and press until cool.

4. 4

   Clear bouillon with egg whites, strain, and add stock.

5. 5

   Thicken with tapioca, add diced meat and celery, sherry, and brandy before serving.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 8. The excerpt below is the record exactly as published.

POTAGE WESTMORELAND ^? Parboil half a calf's head, and then rinse it well in water. Put it back in the saucepan, and cover with water. Add an onion, a carrot, a little celery, bay leaf, thyme, pepper- corns, two cloves, salt, and lemon juice. When cooked, take the meat off the bone and press it between two plates until cooled off. Clear the calf's head bouillon with the whites of two eggs. Strain it. This should give about a quart of stock. To this add one quart of consomme or brown stock, and when it is boiling thicken with four tablespoonfuls of French tapioca or arrowroot. (Dilute the arrowroot with a little water before using.) Cut the calf's head into small diamonds, and then take the same quantity of celery, previously boiled in salted water until tender, and cut in the same shape. Add these to the soup, and also a wineglassful of sherry wine, and two tablespoonfuls of brandy. Season highly

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