Calf's Head Soup
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 spoonful spice
- ½ spoonful cloves
- 1 spoonful black pepper
- 3 tablespoonfuls flour
- one glass of wine
- 1 onion
- three hard boiled eggs
Method
- Take one-half liver and the head of a mutton, veal or beef, and boil until the meat drops from the bone.
- Cut up fine and add one-half the brains;
- then: 1 onion.
- 1 spoonful spice.
- ½ spoonful cloves.
- 1 spoonful black pepper and a piece of mace.
- 3 tablespoonfuls flour.
- 3 tablespoonfuls flour, and salt to the taste.
- Put in enough water at first, as adding it makes the soup thin.
- Cut up three hard boiled eggs, and add, when done, one glass of wine.
- A little brandy and walnut catsup, with more eggs, will improve it, though it is a delightful soup as it is.--Mrs.
- W.
- A.
- C.