Calf's Head Soup
Ingredients
- 1 calf, head
- 3 large potatoes
- 1 bunch herbs
- 1 large onion
- cloves
- sweet marjoram
- summer savory
- thyme
- salt
- pepper
- 1 pound veal
- flour
Directions
- Thoroughly clean a calf's head, and boil until meat falls off the bones.
- Cut the meat in pieces, not too small.
- Tie the brains up in a bag and boil, too.
- 3 large potatoes cut into pieces about the size of dice, 1 bunch pot-herbs, 1 large onion, the hollow of your hand of cloves, sweet marjoram, summer savory, thyme ; rub well and put all in the liquor to boil, about the time the potatoes are put in ; pepper and salt to taste.
- To make the force meat balls get about 1 pound of veal and chop fine.
- Mix up with sweet marjoram, pepper and salt, and roll into balls about the size of a nickel, dust them with flour and fry brown in butter.
- Put them on a plate and serve with the soup for those who like them in it (you may add to the soup after taking from fire a few slices of lemon, and sherry or madeira wine to taste).
- Before taking soup from fire, mix some flour and water together to thicken, but do not get it too thick.
- We always strain the liquor before putting in the other things so as to get rid of the little bones.
Other Information
Author: Miss Kate H Bunting
Contributor: Girls' High and Normal School
Source: Alumnae Cookbook (1891-01-01)
Ingredients: calf, potato, herb, onion, clove, marjoram, summer savory, thyme, salt, pepper, veal, flour
See Also
Liver Noodles (Leberknoedel)
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: egg, liver, flour, onion, butter, clove, salt, pepper, marjoram
Equipment: measuring cups, measuring spoons, pot, stove, egg beater
Philadelphia Pepper Pot II
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: bay leaf, honey, clove, veal, parsley, water, salt, celery, red pepper, carrot, green pepper, thyme, tomato, peppercorn, onion, potato, pimento
Equipment: measuring cups, measuring spoons, knife, stove, pot
Glorified Hash
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: onion, salad oil, potato, beef, salt, pepper, Worcestershire sauce, water, flour
Equipment: measuring cups, measuring spoons, skillet
Veal and Green Bean Stew
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Soup
Ingredients: veal, water, monosodium glutamate, green bean, butter, flour, sugar, salt, pepper, vinegar, summer savory, parsley
Equipment: measuring cups, measuring spoons, knife, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove