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Brown Calf's Head Soup

  • Calf's head
  • 2 gallons water
  • Shank of veal
  • 2 carrots
  • 3 onions
  • 1 piece bacon
  • Bunch of sweet herbs
  • Salt
  • Black pepper
  • Cayenne pepper
  • Cloves (optional)
  • Butter
  • Brown flour
  • 1 Tbsp sugar, browned
  • 1/2 pint wine
Scald and clean the head. Put it to boil in water with a shank of veal, carrots, onions, bacon and a bunch of sweet herbs. When they have boiled for half an hour, take out the head and shank. Cut all the meat off the bone in pieces 2 inches square.

Let the soup boil for half an hour longer and then strain it and put in the meat. Season with salt, black pepper, cayenne and a few cloves, if your little heart desires. Thicken with butter and brown flour. Let it boil for nearly an hour longer.

Just before serving, stir in the sugar browned in a frying pan and the wine.

This is a good substitute for turtle soup.
Submitted by Tess M Oct 31, 2009 15 min 30 min 45 min

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