Calf's Head Soup

Ingredients

• Cow head (eyes, tongue, teeth removed)
• Cow lungs
• Cow heart
• Cow feet
• Cow liver
• Water
• Salt
• 6 Small onions minced
• 1 Cup of very fine sweet marjojam
• 1 Teaspoon black pepper
• 1 Tablespoon red pepper
• 1 Blade of mace powdered
• 2 Nutmegs
• 1 Teaspoon of clove
• 3 Tablespoons of butter
• 8 Tablespoons of flour
• 4 Pounds of crackers
• 1 Bottle of Claret Wine
• 6 Boiled eggs
• 1 Lemon cut into wedges

Directions

1. Clean head thoroughly leaving only white skin.
2. Place head, organs, and feet into iron pot.
3. Add enough water to cover ingredients.
4. Add 2 tablespoons of salt.
5. Boil ingredients until tender.
6. Separate meat into separate pot and cover with water.
7. Boil feet and skull until meat completely separates from bone.
8. Strain stock to separate organs and bones.
9. Take remaining meat off bones.
10. Cut up organs and meat into small pieces.
11. Add back to strained stock in a cleaned pot.
12. Add onion, marjojam, black pepper, red pepper, mace, nutmeg, clove, butter, and flour.
13. Add 4 lbs. of crushed crackers and a bottle of wine.
14. Let simmer slowly for 5 hours.
15. Add cut up boiled eggs and lemon for garnish.

—Caroline G. Walmsley

Source—Creole Cookery Book

Prepared by Madeline Rabalais

Louisiana Anthology 

June 9, 2019