Chuckwagon: Calf’s Head Soup

Calf’s Head Soup: From an 1879 cookbook.

Scald and clean the head, and boil in two gallons water with:

A shank of veal. A small piece of bacon.
2 carrots. A bunch of sweet herbs.
3 onions.

When boiled a half hour, cut meat off head and shank. Let the soup boil half an hour longer, and then strain it. Put meat back in the soup and season. Thicken with butter and brown flour.
Let boil an hour longer. Just before serving add tablespoon of sugar browned in frying pan and a half pint wine. Good substitute for turtle soup.

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.