Calf's head soup with dumplings

• 1/2 calf s head
• 1½ l water
• salt
• 50 g butter
• 60 g flour
• 100 g root vegetables
• bouillon cube
• parsley

dumplings:

• 100 g calf s brain
• 40 g margarine
• 20 g onion
• 1 egg
• salt
• breadcrumbs

Discard eye, remove brains and use for preparing dumplings. Burn hair over flame and thoroughly rinse head several times. Put it into a large saucepan, add water and salt and boil approximately one hour. When the meat is tender, remove bones and strain broth. Prepare light roux from butter and flour, dilute it with cool stock, beat and boil thoroughly. Add diced vegetables and boil till tender. Cut meat into small pieces and return it to the soup. Flavour with bouillon cube and chopped parsley. Boil dumplings in the soup.

Dumplings: Pour boiling water on brains and skin them. Fry chopped onion in fat, add brains and stew them for a while, stirring. Remove from fire, and when cold, add egg, salt and thicken it with breadcrumbs. Form small dumplings and boil them either in the soup or separately in boiling water for about 5 minutes till they float on the surface.