Soup des Galles

Ingredients

• 1 knuckle of veal
• quarts water
• 6 pennyworth beef bones
• 6 pennyworth pork-rinds
• 1 calf's head skin
• 4 large mild onions
• 8–10 cloves
• 3 ounces loaf sugar
• 4 tablespoonsful lemon juice
• 2 tablespoonsful soy
• 3 wineglassesful sherry
• to taste salt
• to taste cayenne or pepper

Instructions

1. Begin with the liquor in which a knuckle of veal has been boiled, and add enough water to make six quarts altogether.
2. Gently stew the beef bones and pork-rinds (carefully washed) in this liquid.
3. When the boiling is somewhat advanced, throw in the skin of a calf's head.
4. After about an hour, when the calf's head skin is quite tender, lift it out and set it aside.
5. Slice and fry four large mild onions.
6. Stick eight to ten cloves into another onion and add both the clove-studded onion and the fried onions to the soup.
7. Continue the boiling for six to seven hours from when the bones and rinds were added.
8. Continue boiling for two to three hours longer, then strain off the soup.
9. Let the soup remain until it is perfectly cold.
10. When wanted for table, take it quite clear from the fat and sediment.
11. Cut the reserved calf's head skin into dice.
12. Heat the soup anew and add the diced calf's head skin, three ounces of loaf sugar, four tablespoonsful of strained lemon juice, two tablespoonsful of soy, and three wineglassesful of sherry.
13. Add salt sparingly (on account of the soy) and season properly with cayenne or pepper.
14. Give it one boil, skim it well, and serve as hot as possible.