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Calf's Head Soup (Take the head split it open)

Take the head, split it open and take out the brains; then put the head, brains, and haslet in salt water--let them soak one hour. Put on to boil at eight o'clock; after boiling four hours, take it up and chop up the head and haslet, removing all the bones; return to the soup, with a small pod of pepper. Thicken it with one pint browned flour with one tablespoonful butter rubbed it. Have-- 1 tablespoonful mace. 1 tablespoonful allspice. 1/2 doz. cloves. Beat all together and put in the tureen with, 1 teacup of tomato catsup. 1 teacup of cooking wine.

Pour the soup on them. Have the brains fried, and two hard boiled eggs sliced and dropped in the soup.--Mrs. T. C.

Brown Calf's Head Soup.

Scald and clean the head, and put it to boil in two gallons water, with A shank of veal. 2 carrots. 3 onions. A small piece of bacon. A bunch of sweet herbs.

When they have boiled half an hour, take out the head and shank, and cut all the meat off the bone in pieces two inches square. Let the soup boil half an hour longer, then strain it and put in the meat, and season with salt, black and cayenne pepper (and a few cloves, if you like them). Thicken with butter and brown flour.

Let it now boil nearly an hour longer, and just before serving it, stir in one tablespoonful sugar browned in a frying-pan, and half a pint wine. A good substitute for turtle soup.--Mrs. Col. A. F.

Calf's Head Soup.

Have a head nicely cleaned, the brains taken out and the head put to soak. Put it on with. 1 gallon water. 1 piece of fat ham. Thyme, parsley, pepper and salt. Boil together until the flesh is tender: take out and chop-strain the water-two tablespoonfuls brown flour, four ounces butter-returning the "dismembered" fragments; let it boil till reduced to two quarts. Season with one-half pint wine, one gill catsup, nutmeg, mace, allspice. Cut up the liver, and fry; beat the brains up with an egg, pepper and salt; fry in cakes and lay in the soup when served up, and hard boiled eggs sliced up and put in--Miss B. L.

Ox-tail Soup.

Wash and soak three tails; pour on them one gallon cold water; let them be brought gradually to boil, throw in one and a half ounce salt, and clear off the scum carefully as soon as it forms on the surface. When it ceases to rise, add: 4 moderate sized carrots. 2 or 3 onions. 1 large bunch savory herbs. 1 head celery. 2 turnips. 6 or 8 cloves, and 1/2 teaspoonful peppercorns. Stew these gently from three hours to three and a half hours. If the tails be very large, lift them out, strain the liquor and strain off all the fat. Cut the meat from the tails and put it in two quarts or more of the stock. Stir in, when this begins to boil, a thickening of arrow-root or of rice flour, mixed with as much cayenne and salt as may be required to flavor the soup, and serve very hot.--Mrs. P.