Photo: Cala
Ingredients
- 1 cleaned calf's head
- 1 knuckle of veal
- 1 onion
- 1 large tablespoon of sweet herbs
- 4 quarts of water
- salt to taste
- pepper to taste
- 4 hard-boiled eggs
- 1 lemon
Directions
1
Place the calf's head and knuckle of veal in a large kettle.
2
Add the onion and sweet herbs wrapped in a cloth to the kettle.
3
Pour in 4 quarts of water and bring to a boil.
4
Boil steadily and slowly, seasoning with salt and pepper.
5
For a 1 o'clock dinner, start boiling by 8 o'clock in the morning.
6
One hour before serving, strain the soup through a colander.
7
Carefully pick out the meat, chop it finely, and return it to the soup.
8
Reheat the soup over the fire.
9
Chop the hard-boiled eggs finely and slice the lemon thinly.
10
Add the eggs and lemon to the soup just before serving.