1 calf’s head
6 cloves
8 peppercorns
6 allspice berries
2 sprigs thyme
¹⁄₃ cup sliced onion
¹⁄₃ cup carrot cut in dice
1¹⁄₂ teaspoons salt
2 cups brown stock
¹⁄₄ cup butter
¹⁄₂ cup flour
1 cup stewed tomatoes, strained
Juice ¹⁄₂ lemon
Madeira wine
Clean and wash the calf’s head, reserving the tongue and brains to use
for some other dish. Soak it for one hour in enough cold water to cover
it. Boil it in a covered pail for twenty minutes with three quarts of
salted water and the vegetables and seasoning, and put it into the
cooker for from nine to twelve hours. Remove the head; cut off the face
meat and reserve it; boil the stock until it is reduced to one quart.
Strain and remove the fat from it as directed on page 59; or cool it,
and remove the hard fat. Melt the butter, add the flour and stir it
until it is well browned; then add the brown stock, one-half at a time,
stirring it constantly, and allowing the mixture to boil before adding
the second cupful of liquid. To this add the head stock, tomato, one
cupful of the face meat cut in dice, and the lemon juice. Simmer for
five minutes. Just before serving it add Madeira wine to taste, more
salt and pepper, if desirable, custard cut in dice, and egg balls or
forcemeat balls. If the soup is prepared, as it may be, some time before
it is to be served, slip the pail into the cooker until time for
serving. If kept many hours it will need to be reheated.