Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 55

Table of Contents

Boil together a knuckle of veal (cut up) and a set of calves' feet, split. Also the hock of a cold boiled ham. Season it with cayenne pepper; but the ham will render it salt enough. You may add a smoked tongue. Allow, to each pound of meat, a small quart of water. After the meat has come to a boil and been well skimmed, add half a dozen sliced parsnips, three sliced onions, and a head of celery cut small, with a large bunch of sweet marjoram, and two large carrots sliced. Boil all together till the vegetables are nearly dissolved and the meat falls from the bone. Then strain the whole through a cullender, and transfer the liquid to a clean pot. Have ready some fine large sweetbreads that have been soaked in warm water for an hour till all the blood was disgorged; then transferred to boiling water for ten minutes, and then taken out and laid in very cold water. This will blanch them, and all sweetbreads should look white. Take them out; and remove carefully all the pipe or gristle. Cut the sweetbreads in pieces or mouthfuls, and put them into the pot of strained soup. Have ready about two or three dozen (or more) of force-meat balls, made of cold minced veal and ham seasoned with nutmeg and mace, enriched with butter, and mixed with grated lemon-peel, bread-crumbs, chopped marjoram and beaten eggs, to make the whole into smooth balls about the size of a hickory nut. Throw the balls into the soup, and add a fresh lemon, sliced thin, and a pint of Madeira wine. Give it one more boil up; then put it into a tureen and send it to table.

This ought to be a rich soup, and is seldom made except for dinner company.

If the above method is exactly followed, there will be found no necessity for taking the trouble and enduring the disgust and tediousness of cleaning and preparing a calf's head for mock turtle soup—a very unpleasant process, which too much resembles the horrors of a dissecting room. And when all is done a calf's head is a very insipid article.

It will be found that the above is superior to any mock turtle. Made of shin beef, with all these ingredients, it is very rich and fine.