Calf's Head Soup

"Uncle John"—the best chef in South Carolina, Mr. Le Garee's and Mrs. Phoenix's cook

First cut the head in half, take out the brains, crack up the head, wash it, put it in the pot, boil half an hour. Take out, wash, clean and scrape it, put back in the pot, boil until soft, take out, pick out all the bones. Part the lean meat from the jelly meat. Cut up the jelly meat fine. Put back in the pot, thicken with flour, season with cloves, black pepper, onions and wine.

From page 10 of the 1904 edition.

Original page from the book