Recipes > Soup > Brown Calf's Head Soup

Brown Calf's Head Soup


  • calf's head
  • 2 gallons of water
  • shank of veal
  • 3 onions
  • 2 carrots
  • bacon
  • 1 bunch of sweet herbs
  • salt
  • cayenne
  • black pepper
  • cloves, if you like
  • butter
  • browned flour
  • fried force meat balls
  • 1 table-spoonful of sugar
  • 1/2 pint of wine


Scald and clean the head, and put it to boil with the water, veal, onions, carrots, a little bacon, and the sweet herbs. When they have boiled half an hour, take out the head and shank of veal, and cut all the meat off the bones into pieces of two inches square; let the soup boil half an hour longer, when strain it, and put in the meat; season it with salt, cayenne and black pepper, and cloves, if you like; thicken it with butter and browned flour, and let it boil nearly an hour; put some fried force meat balls in the tureen, and just before you pour out the soup, stir into it the sugar, browned in a frying pan, and the wine. This resembles turtle soup.


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