Calf’s Head Soup

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

a knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
three anchovies
a little mace ↝ Spices, mace, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
two onions ↝ Onions, raw [Vegetables and Vegetable Products]
some sweetherbs
a full half pint of Madeira wine ↝ Wine, rice [Wine]
a good many mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
the calf’s head ↝ Pork, fresh, carcass, separable lean and fat, raw [Pork Products]
some oysters ↝ Oysters, raw [Shellfish]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (6)

Take a knuckle of veal, and put as much water to it as will make a good soup; let it boil, skimming it very well.
Add two carrots, three anchovies, a little mace, pepper, celery, two onions, and some sweetherbs.
Let it boil to a good soup, and strain it off.
Put to it a full half pint of Madeira wine; take a good many mushrooms, stew them in their own liquor; add this sauce to your soup.
Scald the calf’s head as for a hash; cut it in the same manner, but smaller; flour it a little, and fry it of a fine brown.
Then put the soup and fried head together into a stewpan, with some oysters and mushrooms, and let them stew gently for an hour.

Original Text

Calf’s Head Soup.

Take a knuckle of veal, and put as much water to it as will make a good soup; let it boil, skimming it very well. Add two carrots, three anchovies, a little mace, pepper, celery, two onions, and some sweetherbs. Let it boil to a good soup, and strain it off. Put to it a full half pint of Madeira wine; take a good many mushrooms, stew them in their own liquor; add this sauce to your soup. Scald the calf’s head as for a hash; cut it in the same manner, but smaller; flour it a little, and fry it of a fine brown. Then put the soup and fried head together into a stewpan, with some oysters and mushrooms, and let them stew gently for an hour.

Notes

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