Calf’s Head Soup.
The liquor in which a calf’s head has been boiled.
1 lb. of lean beef cut into dice and fried brown.
3 sliced and fried onions.
1 grated carrot.
Bunch of sweet herbs.
2 tablespoonfuls of butter rubbed warm into the same quantity of browned flour.
1 tablespoonful of Worcestershire sauce.
1 glass brown sherry.
Dice of meat from the head.
Pepper and salt.
Boil a calf’s head on Saturday until the flesh slips from the bones. Salt and pepper the meat and set away, with the brains—also salted and cooked—in a cool place. Return the bones to the liquor with the vegetables and herbs cut small, the fried beef and onions, and boil one hour. Season highly and put by in a cool cellar until Sunday. Take off the fat, and melt the soup-jelly under it by heating all together in a soup-kettle. When hot, strain, and set aside half the stock for Monday. Boil up that meant for to-day, stir in the butter and flour, and a cupful of dice made from one cheek of the cold head. Simmer ten minutes, add sauce and wine, and pour out.