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Calf's Head Soup

  • Calf's head
  • 1 gallon water
  • Piece of fat ham
  • Thyme
  • Parsley
  • Pepper
  • Salt
  • 2 Tbsps brown flour
  • 4 ounces butter
  • 1/2 pint wine
  • 1/2 cup catsup
  • Nutmeg
  • Mace
  • Allspice
  • Liver, cut up
  • 1 egg
  • Hard boiled eggs, sliced
Have the calf's head nicely cleaned and the brains taken out. Soak the head in water with a piece of fat ham, thyme, parsley, pepper and salt. Boil together until the meat is tender. Take the meat out and chop into pieces.

Strain the water. Add the brown flour and butter. Put back the chopped meat. Let it boil again until reduced to 2 quarts. Season with wine, catsup, nutmeg, mace and allspice.

Cut up the liver and fry. Beat the brains up with an egg. Add pepper and salt. Fry in cakes and lay in the soup. Put in the sliced hard boiled eggs.
Submitted by Tess M Oct 31, 2009 15 min 30 min 45 min


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