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Calf's Head Soup

A soup made by boiling a calf's head with herbs, spices, onions, and butter, finished with port wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Allspice and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Calf's Head Soup

Ingredients

Directions

Make the stock

  1. Boil the calf's head in 8 quarts of water until the meat separates from the bones.

  2. Tie summer savory, sage, allspice, cloves, onions, and mace in a bag.

  3. Boil the bag in the soup.

  4. Strain out the bones.

  5. Let the soup stand overnight.

  6. Skim off all the fat.

Finish the soup

  1. Cut the meat into small pieces.

  2. Add black pepper.

  3. Add a little cayenne pepper.

  4. Rub the butter with flour until smooth.

  5. Let the butter mixture boil for 2 minutes.

  6. Add port wine.

  7. Bring the soup to a boil again.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Allspice + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Summer savory + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together237 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Sage + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together331 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Summer savory + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together52 recipes

    Shared aroma: estragole (anise, licorice).

  5. Summer savory + clovetop 3% of all pairs
    Smell alikestrong
    Cooked together143 recipes

    Shared aroma: estragole (anise, licorice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Enriches the soup with fat and body, and gives it a rich mouthfeel.
Flour
Thickens the butter and, with it, the soup, giving a smoother body.
Port wine
Adds sweetness, depth and aroma to the finished soup.
Calf's head
Provides the meat and gelatinous body that gives the soup its main substance.

The step that matters

Rub the butter with flour until smooth. Flour must be fully blended into the butter before it goes into the soup; lumps stay raw and do not thicken evenly. Boiling the mixture for 2 minutes cooks out the raw flour taste.

Swap the mace

How well each one fits the dish's main ingredients (summer savory, sage, allspice, clove, onion, pepper, butter):

  1. Thymefits better
  2. Marjoramfits better
  3. Winter savoryfits better
  4. Macethe original

Fit is the average pairing score against summer savory, sage, allspice, clove, onion, pepper, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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