Kalfskopsoep - Calf's Head Soup

An heirloom, butchering time recipe from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 3 hrs 30 mins
• Serves: 8-10

Ingredients

• 1  calf's head
• 1  teaspoon whole cloves
• 3  eggs, hardcooked and chopped
• 2  cups milk
•  marjoram
•  parsley, minced
•  salt and pepper, to taste

• Meatballs

• 1⁄4 lb  veal steak, ground
• 1  egg
• 2  tablespoons butter
•  salt and pepper

• Dough balls

• 1⁄4 cup flour
• 2  teaspoons butter

Directions

1. Remove brains from head and reserve for another dish.
2. Soak head in cold water; scrub tongue well.
3. Place in a large kettle, cover with water and boil until meat drops from the bones.
4. Remove from broth, pick meat from bones, return to broth and continue simmering meat with cloves (tied in a cheesecloth bag) for another two hours.
5. Add hard cooked eggs, milk, marjoram and parsley.
6. Make meatballs by combining all ingredients except the butter and shape into marble-sized balls.
7. Fry in butter and drop into soup 20 minutes before serving.
8. Make dough balls by combining flour and butter with just enough water to make it possible to shape into smll balls.
9. Drop into soup ten minutes before serving.
10. Adjust seasoning and serve hot.