Calf's-Head Soup

Ingredients

• 1/2 a calf's head
• 1 onion stuck with cloves
• a very small bunch of sweet herbs
• 2 blade mace
• salt and white pepper to taste
• 6 oz rice-flour
• 3 tablespoonful ketchup
• 3 quart white stock, No. 107, or pot-liquor, or water

Instructions

1. Rub the head with salt, soak it for 6 hours, and clean it thoroughly;
2. put it in the stewpan, and cover it with the stock, or pot-liquor, or water, adding the onion and sweet herbs.
3. When well skimmed and boiled for 1-1/2 hour, take out the head, and skim and strain the soup.
4. Mix the rice-flour with the ketchup, thicken the soup with it, and simmer for 5 minutes.
5. Now cut up the head into pieces about two inches long, and simmer them in the soup till the meat and fat are quite tender.
6. Season with white pepper and mace finely pounded, and serve very hot.
7. When the calf's head is taken out of the soup, cover it up, or it will discolour.