Good Calf’s Head Soup

Name: Good Calf’s Head Soup
Cuisine: United Kingdom
Ingredients: mace, twice as much; shin of beef, 6 to 7 lbs.; water, 5 quarts:; tongue, skin of head, and part of flesh: 15 to 40 minutes, or more if not quite tender.; stewed down (with vegetables, &c.) till reduced nearly half.; Rice-flour, 6 to 8 oz.; Sherry, 2 wineglassesful,; forcemeat-balls, 20 to 30.; mushroom catsup, ½ wineglassful: 10 minutes.; cayenne, quarter-teaspoonful

Not Expensive

Preparation info

Difficulty
Medium

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

About

Ingredients

Stock

shin of beef, 6 to 7 lbs.
water, 5 quarts:
stewed down (with vegetables,

Europe
United Kingdom
Spicy
Gluten-free
Soup

Method

Stew down from six to seven pounds of the thick part of a shin of beef with a little lean ham, or a slice