CALF’S HEAD SOUP.
Take a calf’s head; wash and soak it for one hour. Then put it down early in the morning with four quarts of water to boil. When you can separate the meat from the bones easily, take it up. Be careful to take out all the bones, and chop the meat very fine. Then put on your soup to boil again, with two onions, a bunch of parsley and thyme, seasoned with pepper and salt, with a little flour made very smooth in water, allspice, cloves, and mace. Have ready a small piece of butter boiling hot, into which put white sugar and half a tumbler full of claret wine; put this in a pitcher; add as much of this as you wish; when you first put on the soup (the quantity will depend upon the colour you wish the soup,) boil three eggs hard; take the yolks and one of the whites, mash them up fine with a little flour; fry them a light brown. Keep the pan moving all the time. Before you put on the head take out the brains; boil them for a few minutes. Then chop them up, and put them in with the eggs and half a tumbler full of Madeira wine, just before you dish the soup. A little mushroom catsup will improve this soup very much. Beef soup made in this way is very good.