two or three hours before dinner. Put in one carrot, two turnips, one onion, thyme, cabbage, and celery-seed.—Mrs. H. P. C.
To prepare a Beef's Head as Stock for Soup.
Cut up the head into small pieces, and boil in a large quantity of water until it is all boiled to pieces. Take out all the bones as for souse cheese, and boil again until thick. Then while hot, season very highly with pepper, salt, catsup, allspice, and onions chopped fine.
Put into a mould to get cold. For a small family cut a thick slice, say five inches square, whenever you want soup in a hurry, adding about a quart of water. It need cook for a few minutes only, and is valuable as keeping well and being ready in times of emergency. By adding a few slices of hard-boiled egg and a gill of good cooking wine, this soup may have very nearly the flavor of mock turtle.—Mrs. A. M. D.
Calf's Head Soup.
Take one-half liver and the head of a mutton, veal or beef, and boil until the meat drops from the bone. Cut up fine and add one-half the brains; then:
1 onion.
1 spoonful spice.
½ spoonful cloves.
1 spoonful black pepper and a piece of mace.
3 tablespoonfuls flour.
3 tablespoonfuls flour, and salt to the taste.
Put in enough water at first, as adding it makes the soup thin.
Cut up three hard boiled eggs, and add, when done, one glass of wine.
A little brandy and walnut catsup, with more eggs, will improve it, though it is a delightful soup as it is.—Mrs. W. A. C.
Calf's Head Soup.
Clean the head, laying aside the brains. Put the head in a gallon of water, with pepper and salt. Boil to pieces and take out bones; return to the pot with—
1 teacup of mushroom or tomato catsup.
1 teaspoonful allspice.
1 lemon rind, grated.
1 grated nutmeg.
1 tablespoonful butter.
1 teacup of browned flour.
Fry, and add the brains when nearly ready for the table. About five minutes before serving, add:
1 teacup of wine.
1 teaspoonful cloves.
1 teaspoonful mace.
When sent to the table have two hard-boiled eggs sliced and floating on top.—Mrs. J. D.
Calf's Head Soup.
Take a large calf's head and boil it with four gallons water and a little salt; when tender, bone and chop it fine, keeping out the brains, and put the meat back in the pot and boil down to a tureenful. Half an hour before serving the soup, add:
1 tablespoonful mustard.
1 teaspoonful black pepper.
1 teaspoonful powdered cloves.
1 teaspoonful mace.
1 teaspoonful nutmeg.
Brown a cup of flour to thicken and just as the soup is dished, add one cup walnut catsup, and one cup port or claret wine.
The brains must be beaten up with an egg, fried in little cakes, and dropped in the tureen.—Miss N.
Calf's Head Soup.
Take the head, split it open and take out the brains; then put the head, brains, and haslet in salt water—let them soak one hour. Put on to boil at eight o'clock; after boiling four hours, take it up and chop up the head and haslet, removing all the bones; return to the soup, with a small pod of pepper. Thicken it with one pint browned flour with one tablespoonful butter rubbed in it. Have—
1 tablespoonful mace.
1 tablespoonful allspice.
½ doz. cloves.
Beat all together and put in the tureen with,
1 teacup of tomato catsup.
1 teacup of cooking wine.
Pour the soup on them. Have the brains fried, and two hard boiled eggs sliced and dropped in the soup.—Mrs. T. C.
Brown Calf's Head Soup.
Scald and clean the head, and put it to boil in two gallons water, with
A shank of veal.
2 carrots.
3 onions.
A small piece of bacon.
A bunch of sweet herbs.
When they have boiled half an hour, take out the head and shank, and cut all the meat off the bone in pieces two inches square. Let the soup boil half an hour longer, then strain it and put in the meat, and season with salt, black and cayenne pepper (and a few cloves, if you like them). Thicken with butter and brown flour.
Let it now boil nearly an hour longer, and just before serving it, stir in one tablespoonful sugar browned in a frying-pan, and half a pint wine. A good substitute for turtle soup.—Mrs. Col. A. F.
Calf's Head Soup.
Have a head nicely cleaned, the brains taken out and the head put to soak. Put it on with,
1 gallon water.
1 piece of fat ham.
Thyme, parsley, pepper and salt.
Boil together until the flesh is tender; take out and chop—strain the water—two tablespoonfuls brown flour, four ounces butter—returning the "dismembered" fragments; let it boil till reduced to two quarts. Season with one-half pint wine, one gill catsup, nutmeg, mace, allspice.
Cut up the liver, and fry; beat the brains up with an egg, pepper and salt; fry in cakes and lay in the soup when served up, and hard boiled eggs sliced up and put in.—Miss B. L.
Ox-tail Soup.
Wash and soak three tails; pour on them one gallon cold water; let them be brought gradually to boil, throw in one and a half ounce salt, and clear off the scum carefully as soon as it forms on the surface. When it ceases to rise, add:
4 moderate sized carrots.
2 or 3 onions.
