Kalfskopsoep - Calf's Head Soup

DIRECTIONS

• Remove brains from head and reserve for another dish.
• Soak head in cold water; scrub tongue well.
• Place in a large kettle, cover with water and boil until meat drops from the bones.
• 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.
• Add hard cooked eggs, milk, marjoram and parsley.
• Make meatballs by combining all ingredients except the butter and shape into marble-sized balls.
• Fry in butter and drop into soup 20 minutes before serving.
• Make dough balls by combining flour and butter with just enough water to make it possible to shape into smll balls.
• Drop into soup ten minutes before serving.
• Adjust seasoning and serve hot.