Rinse the calf’s head well. Cut the washed leek into rings. Peel, rinse and dice the celery. Cook the calf’s head, the heart, the soup vegetables, 2 onions and the kitchen herbs in 9 to 10 l salted water for about 2 hours. Then take out the meat, remove it from the bones and dice it.
Melt the butter, chop the remaining onions and fry in the butter until translucent, dust with the flour, sweat briefly and extinguish with 3/4 l of the veal stock. Season heartily with grained clear soup. Mash the brains with a fork and add to the pot. Then add chopped capers and Madeira, perhaps season with pepper. Let the soup simmer for about 10 minutes at low temperature. Then pour into a warmed tureen and serve.
To this muenster speciality, which from a distance reminds of a ragout fin, but should be spiced much more fiery than this, one serves parsley potatoes or possibly strong brown bread.
In any case, a lot of Mostert and Altbier.
Our tip: It is best to use fresh herbs for a particularly good aroma!