Endeavor to have the head and the broth ready for the soup, the day before it is to be eaten. It will take eight hours to prepare it properly.


Cleaning and soaking the head.....


To parboil it to cut up.....


Cooling, nearly......


Making the broth and finishing the soup



Get a calf's head with the skin on (the fresher the better); take out the brains, wash the head several times in cold water, let it soak for about an hour in spring water, then lay it in a stewpan, and cover it with cold water, and half a gallon over; as it becomes warm, a great deal of scum will rise, which must be immediately removed; let it boil gently for one hour, take it up, and when almost cold, cut the head into pieces about an inch and a half by an inch and a quarter, and the tongue into mouthfuls, or rather make a side-dish of the tongue and brains.

When the head is taken out, put in the stock meat, about five pounds of knuckle of veal, and as much beef; add to the stock all the trimmings and bones of the head, skim it well, and then cover it close, and let it boil five hours (reserve a couple of quarts of this to make gravy sauces); then strain it off, and let it stand till the next morning; then take off the fat, set a large stewpan on the fire with half a pound of good fresh butter, twelve ounces of onions sliced, and four ounces of green sage; chop it a little; let these fry one hour; then rub in half a pound of flour, and by degrees add your broth till it is the thickness of cream; season it with a quarter of an ounce of ground allspice and half an ounce of black pepper ground very fine, salt to your taste, and the rind of one lemon peeled very thin; let it simmer very gently for one hour and a half, then strain it through a hair sieve; do not rub your soup to get it through the sieve, or it will make it grouty; if it does not run through easily, knock your wooden spoon against the side of your sieve; put it in a clean stewpan with the head, and season it by adding to each gallon of soup half a pint of wine; this should be Madeira, or, if you wish to darken the color of your soup, claret, and two table-spoonfuls of lemon-juice; let it simmer gently till the meal is tender; this may take from half an hour to an hour: take care it is not over-done; stir it frequently to prevent the meat sticking to the bottom of the stewpan, and when the meat is quite tender the soup is ready.

A head weighing twenty pounds, and ten pounds of stock meat, will make ten quarts of excellent soup, besides the two quarts of stock you have put by for made dishes.


If there is more meat on the head than you wish to put in the soup, prepare it for a pie, and, with the addition of a call's foot boiled tender, it will make an excellent ragout pie; season it. with zest, and a little minced onion, put in half a tea-cupful of stock, cover it with puff paste, and bake it i one hour: when the soup comes from table, if there is a deal of meat and no soup, put it into a pie-dish, season it a little, and add some little stock to it; then cover it with paste, bake it one hour, and you have a good mock turtle pie.

To season it, to each gallon of soup put two table-spoonfuls of lemon-juice, same of mushroom ketchup, and one of essence of anchovy, half a pint of wine (this should be Madeira, or, if you wish to darken the color of your soup, claret), a tea-spoonful of curry powder, or a quarter of a drachm of cayenne, and the peel of a lemon pared as thin as possible; let it simmer five minutes more, take out the lemon-peel, and the soup is ready for the tureen.

While the soup is doing, prepare for each tureen a dozen and a half of mock turtle forcemeat balls, and put them into the tureen. Brain balls, or cakes, are a very elegant addition, and are made by boiling the brains for ten minutes, then putting them in cold water, and cutting them into pieces about as big as a large nutmeg; take savory,or lemon thyme dried and finely powdered, nutmeg grated, and pepper and salt, and pound them all together; beat up an egg, dip the brains in it, and then roll them in this mixture, and make as much of it as possible stick to them; dip them in the egg again, and then in finely-grated and sifted bread-crumbs; fry them in hot fat, and send them up as a side dish.

A veal sweetbread, not too much done or it will break, cut into pieces the same size as you cut the calf's head, and put in the soup, just to get warm before it goes to table, is a superb "bonne bouche;" and pickled tongue, stewed till very tender, and cut into mouthfuls, is a favorite addition. We order the meat to be cut into mouthful?, that it may be eaten with a spoon: the knife and fork have no business in a soup-plate.

N. B.

In helping this soup, the distributer of it should serve out the meat, forcemeat, and gravy, in equal parts; however trifling or needless this remark may appear, the writer has often suffered from the want of such a hint being given to the soup-server, who has sometimes sent a plate of mere gravy without meat, at others, of meat without gravy, and sometimes scarcely any thing but forcemeat balls.


This is a delicious soup, within the reach of those who "eat to live;" but if it had been composed expressly for those who only " live to eat," I do not know how it could have been made more agreeable: as it is, the lover of good eating will" wish his throat a mile long, and every inch of it palate "