Take the head, split it open and take out the brains; then put the head, brains, and haslet in salt water—let them soak one hour. Put on to boil at eight o'clock; after boiling four hours, 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 it with one pint browned flour with one tablespoonful butter rubbed in it. Have—
1 tablespoonful mace.
1 tablespoonful allspice.
½ doz. cloves.
Beat all together and put in the tureen with,
1 teacup of tomato catsup.
1 teacup of cooking wine.
Pour the soup on them. Have the brains fried, and two hard boiled eggs sliced and dropped in the soup.—Mrs. T. C.
Brown Calf's Head Soup.
Scald and clean the head, and put it to boil in two gallons water, with