Or Mock Turtle Soup Calf's Head (1)

Parboil a calf's head, take off the skin and cut it in bits about an inch and a half square, cut the fleshy parts in bits, take out the black part of the eyes, and cut the rest in rings, skin the tongue, and cut it in slices, add it all to three quarts of good stock, and season it with cayenne, two or three blades of mace, salt, the peel of half a lemon, and half a pint of white wine, with about a dozen of forcemeat balls; stew all this an hour and a half, rub down with a little cold water, two table-spoonfuls of flour, mix well amongst it half a pint of the soup, and then stir it into the pot; put in the juice of half a large lemon, and the hard-boiled yolks of eight eggs; let it simmer for ten minutes, and then put it all in the tureen.

Calf's Head Soup

(2) Scald and clean thoroughly a calf's head with the skin on, boil it an hour gently in three quarts of water, and parboil with it some sweetbreads. Cut off the meat, slice and fry of a light brown in butter two pounds of gravy beef, one of veal, and one of mutton, with five onions cut small; put all into the liquor, adding the bones of the head broken; rinse the frying-pan with two quarts of boiling water, and put it to the meat, and other things, with two whole onions, and a bunch of sweet herbs, and twice their quantity of parsley; the peel of one lemon, four cloves, a little allspice, salt, and black pepper, with a slice of the crumb of bread dried before the fire; let all this stew slowly for five hours, strain it, and when cold, take off all the fat. Cut the meat of the calf's head, tongue, and sweetbreads, in small square bits, add them to the soup, and when it has boiled, mix very gradually with a large table-spoonful of flour a cupful of the soup, and stir it gently into the pot; twenty minutes before serving, add a small tea-spoonful of cayenne, the yolks of eight or ten hard-boiled eggs, and the same number of forcemeat balls; a pint of white wine, - Madeira is the best, - and just before serving, add the juice of a lemon. Forcemeat balls for this soup are made as follows: - Mix the brains with five table-spoonfuls of grated bread, the same of finely minced beef suet, a tea-spoonful of salt, one of white pepper, the grated peel of a lemon, some nutmeg, and boiled parsley chopped; beat the yolks and whites of two eggs, roll the balls the size of the yolk of an egg, and fry them of a light brown in boiling dripping.

Calf's Head Soup

(3) Take as much as is required of not very strong veal, or beef stock, in which six onions have been boiled, brown a quarter of a pound of butter and thicken it well with flour, then add the stock by degrees; when it boils, put in the calf's head, cut in small piece?, and some fried forcemeat balls; season it with salt and pepper. The peel of half a lemon improves it. When it has boiled twenty minutes, add i wo table-spoonfuls of ketchup, three of essence of anchovies, and as much lemon pickle as will make it a pleasant acid. To give the soup a good color, and to enrich the flavor, may be added a large table-spoonful of flour, mixed perfectly smooth in a tea-cupful of cold water, and stirred gradually into the soup, after which let it boil a few minutes.