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Calf's Head Soup

  • Calf's head
  • Salt
  • 1 small pod pepper
  • 1 pint browned flour
  • 1 Tbsp butter
  • 1 Tbsp mace
  • 1 Tbsp allspice
  • 1/2 dozen cloves
  • 4 ounces tomato catsup
  • 4 ounces cooking wine
  • 2 hard boiled eggs, sliced
Take the head and split it open. Take out the brains. Put the head, brains and haslet in salt water. Let them soak for about an hour.

Boil for 4 hours. After boiling, take it up and chop up the head and haslet, removing all the bones. Return to the soup with a small pod of pepper. Thicken with browned flour with butter rubbed in it.

Beat the mace, allspice and cloves all together. Put in the tureen with the tomato catsup and cooking wine. Pour the soup on them. Fry the brains. Drop in the soup along with the sliced hard boiled eggs.
Submitted by Tess M Oct 31, 2009 15 min 30 min 45 min


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