Take the Lean of a Leg of Veal, and cut out the Sinews, mince it very small, and with it some fat of Beef suet; if the Leg of Veal be of a Cow Calfe, the Udder will be good instead of Beef suet; when it is very well beaten together with the mincing Knife, have some Cloves, Mace, and Pepper beaten, and with Salt season your meat, putting in some Vinegar, then make up your meat into little Balls, and having very good strong Broth made of Mutton, set your Balls to boyle in it; when they are boyled enough, take the yolks of five or six Eggs well beaten with as much Vinegar as you please to like, and some of the Broth mingled together, stir it into all your Balls and Broth, give it a waume on the fire, then Dish up the Balls upon Sippits and pour the sauce on it.
10 lbs. Thick Brisket of Beef, Corned or Fresh--1s. 6d.
1 fagot of Herbs
1 stalk Celery--1/2d.
1 Onion
2 Carrots
1 Turnip
40 Peppercorns--1 1/2d.
Total Cost--1s. 8d.
Time--Four Hours
Bind the beef with tapes to keep it a good shape. If it is corned, put it on in cold water; if fresh, in hot stock or water, and bring to the boil, then skim carefully and put in the vegetables and peppercorns. Simmer very gently indeed for four hours, then take it up. Take off the tapes, slip out the bones, and put it into a dish; place a piece of board on the top and some heavy weights and leave till the next day, then turn out and serve with a salad. If fresh meat is used for this dish the liquor may be used for soup, or the bones may be put back when removed from the meat and boiled without the lid very quickly for an hour. Then strain off and stand away till the next day; it should then be in a strong jelly. This may be cut into blocks and put round the meat.
When this soup is well made it is a general favourite, but it must be well made, for it is impossible to appreciate the greasy, yellow, dish-water-looking liquid which is sometimes served in that name. Put in a saucepan 2 ozs. butter, and into that shred finely 1/2 or 1 lb. onions. Add half or more of a tin of tomatoes or about 1 lb. fresh ones sliced, and a cup of water or stock. Simmer very gently for an hour and rub through a wire sieve, pressing with the back of a wooden spoon to get all the pulp through. Everything should go through except the skin and seeds. Return to clean saucepan with stock or water, and two tablespoonfuls of tapioca, previously soaked for at least an hour. Stir till it boils and is quite clear. This soup may be varied in many ways, as by substituting for the tapioca, crushed vermicelli, ground rice, cornflour, &c. Some chopped spring onions, chives or leeks, added after straining are a great improvement, also chopped parsley, while many people like the addition of milk or cream.
Take a pound or more of salt pork, and having half boiled it, cut it into slips, and with some of them cover the bottom of a pot. Then strew on some sliced onion. Have ready a large fresh cod, or an equal quantity of haddock, tutaug, or any other firm fish. Cut the fish into large pieces, and lay part of it on the pork and onions. Season it with pepper. Then cover it with a layer of biscuit, or crackers that have been previously soaked in milk or water. You may add also a layer of sliced potatoes. Next proceed with a second layer of pork, onions, fish, &c. and continue as before till the pot is nearly full; finishing with soaked crackers. Pour in about a pint and a half of cold water. Cover it close, set it on hot coals, and let it simmer about an hour. Then skim it, and turn it out into a deep dish. Leave the gravy in the pot till you have thickened it with a piece of butter rolled in flour, and some chopped parsley. Then give it one boil up, and pour it hot into the dish. Chowder may be made of clams, first cutting off the hard part.
This soup is not as expensive as it appears, for the bacon is served as a dish of meat, either after the soup or cold for breakfast or tea. Put two quarts of water into a saucepan; when it boils put in a pound of bacon neither too lean nor too fat. Let it boil slowly for one hour. The bacon must be well washed and scraped before cooking, and when it boils skim the pot thoroughly. Well wash the cabbage and soak it in hot water for half an hour. Take all the water away and put the cabbage into the saucepan with the bacon and vegetables cut up, and the peppercorns tied in a piece of muslin; let them simmer together for two and a half hours, take up the cabbage, and cut it into quarters. Take one quarter and cut it into small pieces and put it into a soup tureen. Cut some stale pieces of bread into thin slices and lay on the top, pour over the boiling liquor, and serve. Dish the bacon, pull off the rind, and put the rest of the cabbage round the dish.
Take halfe a hundred of Smelts, the biggest you can get, draw them and cut off their Heads, put them into a Pipkin with a Pint of White wine, and a Pint of White wine Vinegar, an Onion shred a couple of Lemons, a Race of Ginger, three or foure blades of Mace, a Nutmeg sliced, whole Pepper, a little Salt, cover them, and let them stand twenty foure houres; if you will keep them three or four dayes, let not your Pickle be to strong of the Vinegar, when you will serve them, take them out one by one, scrape and open them as you do Anchoves, but throw away the bones, lay them close one by one, round a Silver dish, you must have the very utmost rind of a Lemon or Orange so small as grated bread and the Parsley, then mix your Lemon Pill, Orange and Parsley together with a little fine beaten Pepper, and strew this upon the dish of Smelts with the meat of a Lemon minced very small, also then power on excellent Sallet Oile, and wring in the juyce of two Lemons, but be sure none of the Lemon-seed be left in the Sallet, so serve it. To Roast a Fillet of Veal. Take a Fillet of Beefe which is the tenderest part of the Beast, and lieth only in the inward part of the Surloyne next to the Chine, cut it as big as you can, then broach it on a broach not too big, and be carefull you broach it not thorow the best of the meat, roast it leasurely and baste it with sweet butter. Set a Dish under it to save the Gravy while the Beefe is roasting, prepare the Sauce for it, chop good store of Parsley with a few sweet Herbs shred small, and the yolks of three or foure Eggs, and mince among them the pill of an Orange, and a little Onyon, then boyle this mixture, putting into it sweet butter, Vinegar, and Gravy, a spoonfull of strong broth, when it is well boyled, put it into your beef, and serve it very warm, sometimes a little grosse Pepper or Ginger into your sauce, or a pill of an Orange or Lemon.
Peel and slice up the onions and put them into a saucepan with the butter; make them very hot, and then cover them down and leave them to cook by the side of the fire for an hour, but they must not get any colour. Break in some dry, hard pieces of bread; it should be crust only for this soup. Boil the milk and stock together, pour it over the onions and bread, and let it simmer very slowly, closely covered, for an hour; rub through a sieve, season with salt and pepper and a few drops of lemon juice. Boil up and serve with fried bread.
Take the thin part of a brisket of beef, score the skin at the top; cross and take off the under skin, then take out the bones, season it highly with mace, a little salt, and a little whole pepper, rub it on both sides, let it lay all night, make broth of the bones, skim the fat clean off, put in as much water as will cover it well, let it stew over a slow fire four or five hours, with a bunch of sweet herbs and an onion cut in quarters; turn the beef over every hour, and when you find it tender take it out of the broth and drain it very well, having made a little good strong gravy. A ragoo with sweet-breads cut into pieces, pullets tenderly boil'd and cut in long pieces; take truffles and morels, if you have any mushrooms, with a little claret, and throw in your beef, let it stew a quarter of an hour in the ragoo, turning it over sometimes, then take out your beef, and thicken your ragoo with a lump of butter and a little flour. Garnish your dish with horse-radish and pickles, lay the ragoo round your beef, and a little upon the top; so serve it up.
Cut up rump or flank steak into strips two inches long and about an inch wide. Stew them with the bone, in just enough water to cover them, until partly cooked; have half a dozen of cold boiled potatoes sliced. Line a baking-dish with pie paste, put in a layer of the meat with salt, pepper, and a little of thinly-sliced onion, then one of the sliced potatoes, with bits of butter dotted over them. Then the steak, alternated with layers of potato, until the dish is full. Add the gravy or broth, having first thickened it with brown flour. Cover with a top crust, making a slit in the middle; brush a little beaten egg over it, and bake until quite brown.
Having well buttered the inside of a nicely tinned stew-pot, cut half a pound of ham into slices, and lay them at the bottom, with three pounds of the lean of fresh beef, and as much veal, cut from the bones, which you must afterward break to pieces, and lay on the meat. Cover the pan closely, and set it over a quick fire. When the meat begins to stick to the pan, turn it; and when there is a nice brown glaze at the bottom, cover the meat with cold water. Watch it well, and when it is just coming to a boil, put in half a pint of cold water. This will cause the scum to rise. Skim it well, and then pour in another half pint of cold water; skim it again; pour in cold water as before, half a pint at a time, and repeat this till no more scum rises. In skimming, carefully avoid stirring the soup, as that will injure its clearness. In the mean time prepare your vegetables. Peel off the outer skin of three large white onions and slice them. Pare three large turnips, and slice them also. Wash clean and cut into small pieces three carrots, and three large heads of celery. If you cannot obtain fresh celery, substitute a large table-spoonful of celery seed, tied up in a bit of clear muslin. Put the vegetables into the soup, and then place the pot on one side of the fire, where the heat is not so great as in the middle. Let it boil gently for four hours. Then strain the soup through a fine towel or linen bag into a large stone pan, but do not squeeze the bag, or the soup will be cloudy, and look dull instead of clear. In pouring it into the straining cloth, be careful not to disturb the ingredients at the bottom of the soup-pot. This soup should be of a fine clear amber colour. If not perfectly bright after straining, you may clarify it in this manner. Put it into the stew-pan. Break the whites of two eggs into a basin, carefully avoiding the smallest particle of the yolk. Beat the white of egg to a stiff froth, and then mix it gradually with the soup. Set it over the fire, and stir it till it boils briskly. Then take it off, and set it beside the fire to settle for ten minutes. Strain it then through a clean napkin, and it will be fit for use. But it is better to have the soup clear by making it carefully, than to depend on clarifying it afterward, as the white of egg weakens the taste. In making this (which is quite a show-soup) it is customary to reverse the general rule, and pour in cold water.
