We are a company that is dedicated to the creation of the best-tasting, highest-quality food and drink. Our goal is to bring you the best in all things, and we believe that this can only be accomplished by working with the best ingredients available.
That’s why we’re proud to offer our customers a line of Good Calf’s Head Soup Recipes. These recipes have been carefully crafted by us over time, and they are designed to make your life better—whether it’s through taste or health benefits.
Our recipes are made from only the finest ingredients available: beef head soup, carrots, potato, onions, celery, garlic, and flour (for thickening). They contain no additives or preservatives—just simple ingredients that you know will give you what you need to feel good about yourself!
Calf’s Head Soup
Ingredients
- 3 tbsp Flour
- 5-1/2 quarts Broth
- Dash of vinegar
- 5 Yolk of eggs
- 6 ounce Bread toasted in butter
- Head of a well fattened calfs.
Instructions
- Take the head of a well fattened calf, clean,cover with water and a little salt, boil until tender and pass the broth through a strainer.
- For 10 persons, 3 heapings tablespoonfuls of flour are lightly browned in butter and then 5-1/2 quarts of the broth are slowly poured over this; if the broth should have become reduced too much through the boiling, add some water.
- When the soup begins to cook, season with a pinch of saffron which has been previously dried and powdered, and add a dash of vinegar which has been made milder with a little sugar.
- A small cupful of vinegar of medium strength would be about the right proportion. Before serving stir the yolks of 5 eggs into the soup and also, according to taste, add about 6 ounces of bits of bread toasted in butter.
- In the mean time the calf's head should be split open; the brain taken out and put into the tureen, the meat taken from the bones and cut into pieces, fried in butter and served after the soup with boiled potatoes and pickles.
- The boiled brain can also be cut into slices, sprinkled with salt and pepper, turned in eggs and bread crumbs and fried in butter to a light brown color.