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Burlington Whimsey

A soup made from half a dressed calf's head and good gravy, simmered gently.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Burlington Whimsey

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Set aside the dressed calf's head until completely cold.

  2. If the gelatinous part is not tender, remove it from the head, weigh it, and mince it.

Finish the soup

  1. Add the minced gelatinous part to the gravy and stew gently for 10 minutes.

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

What each ingredient does

Calf's head
Supplies gelatin and body that thicken the soup as it cools and stews.
Gravy
Forms the liquid base that carries the flavor of the soup.

The step that matters

Stewing the minced gelatinous part. Stew gently rather than boiling. Hard boiling can toughen the meat and make the soup cloudy, while gentle heat lets the gelatin soften and dissolve smoothly into the gravy.

“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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