Kalfskopsoep Calfs Head Soup Recipes

Steps:

• 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.

Steps:

• Cook celery and onion in boiling water for ten minutes.
• In another pan, melt the butter; add flour and blend.
• When flour and butter are fully incorporated, add milk and cook, stirring constantly until thick.
• Add the cooked celery and onion with the cooking liquid to the white sauce.
• Season to taste with salt and pepper.
• Serve hot.

Steps:

• In a skillet over medium to high heat fry the bacon bits and set aside.
• Combine meatball seasonings and egg white in a bowl and add the meat. Stir with hands and throw into sides of bowl to thoroughly blend. Set aside.
• Heat wok over medium high heat and add 3 tablespoons of the bacon drippings and swirl around to coat the wok.
• Reserve 3 large leaves of the cabbage and coarsely chop the thick core, keeping the core and leaves separate. Shred the remaining leaves into wide long strips.
• Add the thick cabbage core pieces into the wok and stir fry for 1 minute. Add the shredded cabbage leaves and continue to stir fry for an additional 1 minute. Season with salt and pepper and add ¼ cup of sherry, continuing to stir fry for 30 more seconds.
• Remove cabbage to a large soup pot. Add the chicken stock or broth and the bacon bits. Also, chop 3 scallions (white & green parts) and finely chop and add to soup pot.
• Combine all ingredients for the glaze in a small bowl.
• Form meatballs using 2 tablespoons of meat. Glaze each meatball in glaze and pan fry until golden on all sides.
• Place the meatballs on top of cabbage and cover the meatballs with the 3 reserved leaves. Bring pot to a boil. Add 1 tablespoon of sesame oil and 1 tablespoon soy sauce and cover the pot and reduce heat to a low simmer and cook for 1 hour.
• To serve, place some cabbage into a bowl, with a meatball or two in the center, then adding the soup. Garnish with some additional finely chopped scallions.

Steps:

• Wash chitterlings very thoroughly and cover with boiling salted water.
• Add cloves and red pepper.
• Cook until tender, about 90 minutes (add more water if necessary).
• Drain; cut in pieces the size of oysters.
• Heat oil or fat to 370F in a fryer or large skillet.
• Dip each piece in egg beaten with water followed by a dip into the cracker crumbs.
• Fry until golden brown.

Steps:

• Fill a large pot with water and bring it to a boil. Add the cod cheek(s) or other non-only fish head(s) (make sure those gills are removed!) and the chicken liver. Allow the water to come back to a boil, then remove it from the heat. Drain the water from the pot and discard the liquid. Set the semi-cooked fish and liver aside to cool.
• Remove any meat from the fish bones; discard bones, set aside meat. Dice the cooked liver into 3/8-inch pieces; set aside.
• Fill a small bowl with boiling water and soak the mushroom pieces in the hot water for 10 minutes, then drain and set aside.
• Fill a saucepan with water and bring it to a boil. Add the spinach leaves and let them blanch for 10 seconds. Remove them with a sieve or skinner and immediately run them under cold water to halt the cooking. Squeeze any excess water from the leaves and set aside.
• Bring the saucepan of water back to a boil and blanch the snow peas for 10 seconds, then remove the peas and run them under cold water. Set them aside.
• In a pot bring the chicken broth to a boil, then add the bamboo shoots, chicken liver pieces, fish meat, and soaked mushroom pieces. Gently simmer over low heat until the fish flakes easily.
• Whisk the cornstarch together with the 1/3 cup cold water, then gradually stir it into the soup. Bring the soup to a boil and cook just until the soup thickens, then remove from heat.
• Add the blanched spinach and snow peas.
• While the soup is still piping hot, gradually add the egg whites while stirring constantly.
• Serve in a soup tureen, garnished with the chopped green onions.

Steps:

• Separate pig head into halves.
• Remove eyes and brains.
• Scrape head and clean thoroughly.
• Place in a large kettle, cover with water and simmer gently for 2 or 3 hours (or until meat falls off the bone).
• Skim grease from the surface; remove meat, chop finely and return to broth.
• Season with salt, pepper and sage to taste.
• Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush.
• Cook very slowly for one hour over low heat.
• When sufficiently cooked, pour into greased loaf pans and store in a cool place until ready to use.
• To serve, cut into 1/2" slices and fry until crisp and brown.

Steps:

• Fry tofu till browned an a little oil, set aside.
• Saute ginger in a little oil till fragrant, add the red bell pepper .
• Stir fry till fragrant then add in salmon head.
• When cooked, pour in water and the chicken cubes.
• Let simmer and put in the cooked tofu and button mushrooms.
• Flavor with knorr seasoning.
• Correct to taste if desired.
• Serve with rice.

Steps:

• Mix the last three ingredients well, rubbing out all lumps.
• Divid mixture into three equal portions.
• Place meat in a large bowl and rub thoroughly with one portion of the mixture; let stand one day.
• Drain off any liquid and follow same procedure on second and third days, turning meat several times a day.
• Allow meat to remain in bowl for 7 more days, then hang up until meat stops dripping.
• When dripping has stopped, hang in a cool place about 6 weeks to dry thoroughly (a good curing temperature is approximately 40F).
• Wrap meat in clean muslin bags and keep in a cool place.
• If in 6 months, meat becomes too hard, soak in cold water for 24 hours and wipe dry.
• Wrap again in muslin and hang in a cool place.

Steps:

• Clean the pig's head thoroughly, removing tongue; split head open.
• Clean feet and hocks; place with the head in a large kettle.
• Cover with water, bring to a boil and cook until tender enough to remove bones easily
• Lift out meat and cool.
• Add onions and seasonings to broth; reduce by half.
• Strain and cool.
• Remove meat from bones and cut it into pieces.
• Skim fat from cooled broth; place in a kettle with meat and vinegar; bring to a boil.
• Turn into a mold or loaf pans and add as much of the liquid as it will hold.
• Place in refrigerator.
• When cold, this will set up firmly and may be cut into pieces for salads, sandwich meat or to fry.

Steps:

• Whip cream.
• Cook onion and celery in one tablespoon of butter until tender but not browned.
• Melt remaining butter in top of double boiler; add flour and blend.
• Add milk gradually, stirring constantly.
• Add cooked vegetables and parsley; season to taste.
• Cook slowly until soup thickens a little; add crab meat.
• Serve in individual dishes with a dollop of whipped cream on top.

Steps:

• Have the hog's head cut into quarters by the meat dealer.
• Remove the brains, teeth, snout, and eyes, but retain the ears.
• Cut off the fattest part of the head for lard. Scrape and wash each piece thoroughly. Wash, trim, scald, and skin the tongue.
• Soak the meat in cold water to cover for 30 minutes to extract the blood.
• Drain and wash again. Cover the meat with fresh cold water; add the salt, bring to a boil, and skim. Cover and simmer for 1 hour.
• Then add the remaining ingredients and continue cooking until the meat separates from the bones.
• This will take about 5 hours or longer. Be sure to simmer the meat over a LOW heat during the entire period of cooking. Rapid boiling will make the meat stock milky in color.
• Drain off the meat stock and save it.
• Remove the onion, garlic, and spices. Pick out all the bones from the meat. Cut the meat into coarse pieces.
• The stock may be flavoured with a freshly crushed clove of garlic and then strained.
• Season the stock to taste.
• If a firm jelly is desired, soften 1 tablespoon of gelatin in 1/4 cup of cold water and then stir into the hot stock.
• Put the meat into a mold and add enough strained stock to cover it. Chill thoroughly. Remove the fat from the top. Serve in slices.