Clean the head, laying aside the brains. Put the head in a gallon of water, with pepper and salt. Boil to pieces and take out bones; return to the pot with—
1 teacup of mushroom or tomato catsup.
1 teaspoonful allspice.
1 lemon rind, grated.
1 grated nutmeg.
1 tablespoonful butter.
1 teacup of browned flour.
Fry, and add the brains when nearly ready for the table. About five minutes before serving, add:
1 teacup of wine.
1 teaspoonful cloves.
1 teaspoonful mace.
When sent to the table have two hard-boiled eggs sliced and floating on top.—Mrs. J. D.
Calf's Head Soup.
Take a large calf's head and boil it with four gallons water and a little salt; when tender, bone and chop it fine, keeping out the brains, and put the meat back in the pot and boil down to a tureenful. Half an hour before serving the soup, add:
1 tablespoonful mustard.
1 teaspoonful black pepper.
1 teaspoonful powdered cloves.
1 teaspoonful mace.
1 teaspoonful nutmeg.
Brown a cup of flour to thicken and just as the soup is dished, add one cup walnut catsup, and one cup port or claret wine.
The brains must be beaten up with an egg, fried in little cakes, and dropped in the tureen.—Miss N.
Calf's Head Soup.
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
A shank of veal.
2 carrots.
3 onions.
A small piece of bacon.
A bunch of sweet herbs.
When they have boiled half an hour, take out the head and shank, and cut all the meat off the bone in pieces two inches square. Let the soup boil half an hour longer, then strain it and put in the meat, and season with salt, black and cayenne pepper (and a few cloves, if you like them). Thicken with butter and brown flour.
Let it now boil nearly an hour longer, and just before serving it, stir in one tablespoonful sugar browned in a frying-pan, and half a pint wine. A good substitute for turtle soup.—Mrs. Col. A. F.
Calf's Head Soup.
Have a head nicely cleaned, the brains taken out and the head put to soak. Put it on with,
1 gallon water.
1 piece of fat ham.
Thyme, parsley, pepper and salt.
Boil together until the flesh is tender; take out and chop—strain the water—two tablespoonfuls brown flour, four ounces butter—returning the "dismembered" fragments; let it boil till reduced to two quarts. Season with one-half pint wine, one gill catsup, nutmeg, mace, allspice.
Cut up the liver, and fry; beat the brains up with an egg, pepper and salt; fry in cakes and lay in the soup when served up, and hard boiled eggs sliced up and put in.—Miss B. L.
Ox-tail Soup.
Wash and soak three tails; pour on them one gallon cold water; let them be brought gradually to boil, throw in one and a half ounce salt, and clear off the scum carefully as soon as it forms on the surface. When it ceases to rise, add:
4 moderate sized carrots.
2 or 3 onions.
1 large bunch savory herbs.
1 head celery.
2 turnips.
6 or 8 cloves, and ½ teaspoonful peppercorns.
Stew these gently from three hours to three and a half hours. If the tails be very large, lift them out, strain the liquor and strain off all the fat. Cut the meat from the tails and put it in two quarts or more of the stock. Stir in, when this begins to boil, a thickening of arrow-root or of rice flour, mixed with as much cayenne and salt as may be required to flavor the soup, and serve very hot.—Mrs. P.
Chicken Soup.
Put on the chickens with about three quarts water and some thin slices bacon. Let it boil well, then put in:
A spoonful butter.
1 pint milk.
1 egg, well beaten.
Pepper, salt, and celery or celery-seed or parsley.
Let all boil up. Some dumplings made like biscuits are very nice in it.—Mrs. W.
Roast Veal and Chicken-bone Soup.
Boil the veal and chicken bones with vegetables, and add one handful maccaroni, broken up fine. Boil the soup half an hour. Color with a little soy or catsup.—Mrs. S.
Chicken Soup.
Put on the fire a pot with two gallons water and a ham bone, if you have it; if not, some slices of good bacon. Boil this two hours, then put in the chickens and boil until done: add one-half pint milk and a little thickening; pepper and salt to the taste. After taking off the soup, put in a piece of butter size of an egg. Squirrel soup is good made the same way, but takes much longer for a squirrel to boil done.—Mrs. P. W.
Giblet Soup.
1 pint dried green English peas.
1 pound giblets.
1 dozen cloves.
1 small piece red pepper.
Nearly 1 gallon water.
Boil peas slowly seven hours. Add giblets, spices, and salt to taste, two hours before dinner. When peas are dissolved, strain through sieve; cut giblets into dice and return to soup; boil up and serve. Will be enough for six or eight persons.—Mrs. R. R.
Okra Soup.
1½ gallons water.
2 quarts young okra, cut very fine.
2 quarts tomatoes.
Onions, prepared as for pea soup.
Pepper; salt.
1 large spoonful butter.
Add the tomatoes about twelve o'clock. Put the soup on early in the morning.—Mrs. I.
Gumbo