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Calf's Head Soup

  • 1 large calf's head
  • 4 gallons water
  • Salt
  • 1 Tbsp mustard
  • 1 tsp black pepper
  • 1 tsp powdered cloves
  • 1 tsp mace
  • 1 tsp nutmeg
  • 1 cup flour
  • 1 cup walnut catsup
  • 1 cup port or claret
  • 1 egg
Boil the calf's head in water and a little salt. When tender, bone and chop it fine, keeping out the brains. Put the meat back in the pot and boil down to a tureenful.

Half an hour before serving the soup, add mustard, black pepper, powdered cloves, mace and nutmeg.

Brown the flour to thicken. Just as the soup is dished, add walnut catsup and port or claret wine.

The brains must be beaten up with an egg, fried in little cakes and dropped in the soup.
Submitted by Tess M Oct 31, 2009 15 min 30 min 45 min

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