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Another Calf S Head Soup

A hearty soup made from a boiled calf's head, various meats, herbs, and forcemeat balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 24 ingredients
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Why it works: Clove and allspice 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 ↓

Another Calf S Head Soup

Ingredients

Directions

Prepare the stock

  1. Boil the cleaned calf's head in 3 quarts of water for 1 hour.

  2. Parboil the head with some sweetbreads.

  3. In a pan, fry the sliced gravy beef, veal, mutton, and chopped onions in butter until light brown. Add the fried meat to the boiling water with the broken bones of the head.

  4. Rinse the frying pan with 2 quarts of boiling water and add to the pot.

  5. Include the whole onions, sweet herbs, parsley, lemon peel, cloves, allspice, salt, black pepper, and dried bread.

  6. Let the mixture stew slowly for 5 hours.

  7. Strain the soup and cool to remove fat.

Finish the soup

  1. Cut the calf's head meat, tongue, and sweetbreads into small squares and add to the soup.

  2. Gradually mix 1 tablespoon of flour with 1 cup of soup and stir into the pot.

  3. Twenty minutes before serving, add cayenne, yolks of hard-boiled eggs, and forcemeat balls.

  4. Stir in the white wine and add lemon juice just before serving.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Parsley + allspicetop 3% of all pairs
    Smell alikestrong
    Cooked together1,289 recipes

    Shared aroma: estragole (anise, licorice).

  4. Lemon + allspicetop 6% of all pairs
    Smell alikestrong
    Cooked together2,083 recipes

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

  5. Parsley + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Calf's head
Provides gelatin and meat that give the soup body and a rich texture.
Gravy beef, veal and mutton
Build the savory meat flavor of the stock as they simmer and brown.
Flour
Thickens the soup slightly when mixed with cooking liquid before stirring in.
White wine
Adds acidity and aroma that brighten the rich, long-cooked broth.
Eggs
Hard-boiled yolks add richness and a soft, creamy texture to the soup.

The step that matters

Cooling and skimming the strained stock. Fat rises and sets on cooled stock, so removing it before adding flour and wine keeps the soup clear and prevents greasy mouthfeel.

Swap the onion

How well each one fits the dish's main ingredients (beef, veal, mutton, parsley, lemon, clove, allspice):

  1. Carrotfits better
  2. Shallotfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against beef, veal, mutton, parsley, lemon, clove, allspice. 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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