Calf's Head Soup

Ingredients

• Head of a calf
• Flour
• Cloves (seasoning)
• Black Pepper (seasoning)
• Onions 
• Wine (of personal choice)

Directions

1. Cut the head in half.
2.  Remove and discard the brains (To avoid Mad Cow Disease).
3. Taking the skull, crack up the head, wash it, put it into a pot & boil for half an hour.
4. Take out, wash clean & scrape until meat drops from the bone.
5. Put back in the pot, boil until soft.
6. Take out, pick out all the bones. Part the lean meat from the "jelly" meat.
7. Cut up the jelly meat finely.
8. Put back into the pot, thicken with flour & season to taste with cloves, black pepper, onions and wine.

— “Uncle John.” The best chef in South Caroline

Source - Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017