Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four quarts of water till the meat is tender
- two quarts rich brown stock
- four tablespoonfuls flour in two table- spoonfuls butter
- one head is enough
- a tablespoonful of mushroom catsup
- one calf's head cleaned
- two quarts
- two whole cloves
- six allspice berries
- one chili
- salt
- pepper
- thyme
Directions
One calf's head cleaned with the skin on, cut in halves, and well washed in salt and water. Remove the brains and tie them in coarse muslin to be cooked separately; boil in four quarts of water till the meat is tender and ready to slip from the bones. Lay the meat flat on a platter, return bones to the pot and boil till the water is reduced to two quarts, then strain and cool. Remove fat and return to the fire with two quarts rich brown stock, two whole cloves, a blade of mace, six allspice berries, one chili, more salt if needed. While this is simmering cut the meat and tongue into dice; there should be a generous pint; chop the trimmings to a paste ; cook the brains twenty minutes and pound with the chopped meat; season with salt, pepper and thyme; add a little beaten egg to bind it well together and shape in balls size of a large hickory nut and fry them brown in a little butter. Brown four tablespoonfuls flour in two table- spoonfuls butter or bacon fat and add hot soup to it slowly, stir- ring well till smooth; add it to the stock. Put meat balls and diced meat into a hot tureen and strain the boiling stock over them. As one head is enough for a gallon of soup it will pay to put a part of it into glass jars exactly as you would fruit. This
78 THE STAR CRYSTAL COOK BOOK.
is usually served with a glass of sherry wine in the soup, but it is equally good with thin slices of lemon and a tablespoonful of mushroom catsup, if you only think so.