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Calf's Head Soup (Take one-half liver)

Take one-half liver and the head of a mutton, veal or beef, and boil until the meat drops from the bone. Cut up fine and add one half the brains; then: 1 onion. 1 spoonful spice. 1/2 spoonful cloves. 1 spoonful black pepper and a piece of mace. 3 tablespoonfuls flour. 3 tablespoonfuls flour, and salt to the taste.

Put in enough water at first as adding it makes the soup thin. Cut up three hard boiled eggs, and add, when done, one glass of wine. A little brandy and walnut catsup, with more eggs, will improve it, though it is delightful soup as it is.--Mrs. W. A. C.

Calf's Head Soup.

Clean the head, laying aside the brains. Put the head in a gallon of water, with pepper and salt. Boil to pieces and take out bones; return to the pot with- 1 teacup of mushroom or tomato catsup. 1 teaspoonful allspice. 1 lemon rind grated. 1 grated nutmeg. 1 tablespoonful butter. 1 teacup of browned flour. Fry, and add the brains when nearly ready for the table. About five minutes before serving, add: 1 teacup of wine. 1 teaspoonful cloves. 1 teaspoonful mace. When sent to the table have two hard boiled eggs sliced and floating on top.--Mrs. J. D.

Calf's Head Soup.

Take a large calf's head and boil it with four gallons water a d a little salt; when tender, bone and chop it fine, keeping out the brains, and put the meat back in the pot and boil down to a tureenful. Half an hour before serving the soup, add: 1 tablespoonful mustard. 1 teaspoonful black pepper. 1 teaspoonful powdered cloves. 1 teaspoonful mace. 1 teaspoonful nutmeg.

Brown a cup of flour to thicken and just as the soup is dished, add one cup walnut catsup, and one cup port or claret wine.

The brains must be beaten up with an egg, fried in little cakes, and dropped in the tureen.--Miss N.