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:
3hrs 30mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Molly53
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@Molly53
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"An heirloom, butchering time recipe from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

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  1. Molly53
    An heirloom, butchering time recipe from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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