I tried my hand at Mrs. Beeton's Calf's-Head Soup this week, a recipe that's about as old-school as they come. I found the process of preparing the calf's head surprisingly meditative — soaking, cleaning, and then watching it simmer away for hours. The smell that filled my kitchen was rich and savory, a testament to the slow-cooked goodness that was to come. The biggest surprise came from the rice flour and ketchup mixture. I was skeptical, but it thickened the soup beautifully, giving it a velvety texture that was far more elegant than I expected from such humble ingredients. This soup is perfect for the budget-conscious cook who doesn't mind a little elbow grease. The calf's head, once cleaned and simmered, yields a surprising amount of tender meat and collagen-rich broth. I found the resulting soup deeply satisfying, with a depth of flavor that comes from hours of slow cooking. It's not for the faint-hearted, but for those willing to embrace a bit of old-fashioned cooking, it's a delightful and frugal meal.