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Calves' Head Soup - recipe from 1889

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Calves' Head Soup

Take a calf's head of medium size; wash clean, and soak it an hour or more in salted water

Then soak a little while in fresh, and put to boil in cold water; add a little salt and a medium-sized onion; take off the scum as it rises, and as the water boils away add a little soup stock

When quite tender take the meat from the bone, keeping the brain by itself; strain the soup, and if you think there is too much meat, use a portion as a side-dish dressed with brain sauce; do not cut the meat too fine

Season the soup with allspice, cloves and mace, adding pepper and salt to taste; put back the meat, and taking one-half the brain, a lump of butter, and a spoonful of flour, work to a thin batter, stirring in claret and sherry wines to taste, and last of all add a little extract of lemon, and one hard-boiled egg, chopped not too fine

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