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Classic
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page 19
soup is boiling, but it must not boil after the gumbo is put in.
There should be, on the table, a dish of boiled rice; a spoonful of which should
be served with each plate of soup.
It adds greatly to this soup, to mix with it three quarts of oysters, including
the liquor, and let it boil up once, before the gumbo is put in.
CALF'S HEAD SOUP.
Get a calf's head with the skin on, take out the brains, wash the head several
times in cold water, let it soak about an hour in spring-water, then lay it in a
stewpan and cover it with water and a half-gallon over. Take off the scum as it
rises, let it boil gently for one hour, take it up, and when almost cold, cut
the head into pieces about an inch long, also the tongue--add the brains. When
the head is taken out, put in a knuckle of veal and as much beef, add the
trimmings and bones of the head, skim it well, cover it close, and let it boil
five hours. Then strain it off, and let it stand till next morning, and take off
the fat. Set a large stewpan on the fire with half a pound of good, fresh
butter, twelve ounces of onions sliced, four ounces of green sage; chop it a
little; let these fry one hour; then rub in half a pound of flour; then, by
degrees, add the broth, till it is the thickness of cream. Season it with
quarter of an ounce of ground allspice and half an ounce of black pepper,
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