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Calf's Head Soup

  • 1/2 liver
  • Head of a mutton, veal or beef
  • 1 onion
  • 1 spoonful spice
  • 1/2 spoonful cloves
  • 1 spoonful black pepper
  • 1 piece mace
  • 3 Tbsps flour
  • Salt
  • 3 hard boiled eggs, cut up
  • 4 Tbsps wine
Take the liver and the head and boil until the meat drops from the bone. Cut up fine and add half of the brains.

Add onion, spice, cloves, black pepper, mace, flour and salt to taste. Put in enough water at first as adding it makes the soup thin. Add the cut up hard boiled eggs and wine.

A little brandy and walnut catsup, with more eggs, will improve the recipe, although it is a delightful soup as it is.
Submitted by Tess M Oct 31, 2009 15 min 30 min 45 min


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