Calf's-Head Soup

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 10.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

1/2 a calf's head ↝ Pork, fresh, carcass, separable lean and fat, raw [Pork Products]
1 onion stuck with cloves ↝ Onions, raw [Vegetables and Vegetable Products]
a very small bunch of sweet herbs
2 blades of mace ↝ Spices, mace, ground [Spices and Herbs]
salt and white pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and white pepper to taste ↝ Spices, pepper, white [Spices and Herbs]
6 oz. of rice-flour
3 tablespoonfuls of ketchup ↝ Ketchup [Tomato-based condiments]
3 quarts of white stock, No. 107, or pot-liquor, or water.
3 quarts of white stock, No. 107, or pot-liquor, or water.
3 quarts of white stock, No. 107, or pot-liquor, or water. ↝ Water, tap [Tap water]

Instructions (7)

Rub the head with salt, soak it for 6 hours, and clean it thoroughly.
Put it in the stewpan, and cover it with the stock, or pot-liquor, or water, adding the onion and sweet herbs.
When well skimmed and boiled for 1-1/2 hour, take out the head, and skim and strain the soup.
Mix the rice-flour with the ketchup, thicken the soup with it, and simmer for 5 minutes.
Now cut up the head into pieces about two inches long, and simmer them in the soup till the meat and fat are quite tender.
Season with white pepper and mace finely pounded, and serve very hot.
When the calf's head is taken out of the soup, cover it up, or it will discolour.

Original Text

CALF'S-HEAD SOUP.

167. INGREDIENTS.—1/2 a calf's head, 1 onion stuck with cloves, a very small bunch of sweet herbs, 2 blades of mace, salt and white pepper to taste, 6 oz. of rice-flour, 3 tablespoonfuls of ketchup, 3 quarts of white stock, No. 107, or pot-liquor, or water.

Mode.—Rub the head with salt, soak it for 6 hours, and clean it thoroughly; put it in the stewpan, and cover it with the stock, or pot-liquor, or water, adding the onion and sweet herbs. When well skimmed and boiled for 1-1/2 hour, take out the head, and skim and strain the soup. Mix the rice-flour with the ketchup, thicken the soup with it, and simmer for 5 minutes. Now cut up the head into pieces about two inches long, and simmer them in the soup till the meat and fat are quite tender. Season with white pepper and mace finely pounded, and serve very hot. When the calf's head is taken out of the soup, cover it up, or it will discolour.

Time.—2-1/2 hours. Average cost,1s. 9d. per quart, with stock No. 107.

Seasonable from May to October.

Sufficient for 10 persons.

Note.—Force-meat balls can be added, and the soup may be flavoured with a little lemon-juice, or a glass of sherry or Madeira. The bones from the head may be stewed down again, with a few fresh vegetables, and it will make a very good common stock.

Notes

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