Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 113

 1 calf’s head 1 teaspoon vinegar 2 tablespoons onion 2 tablespoons turnip bit of bay leaf 6 peppercorns 2 tablespoons butter 3 tablespoons flour 3 tablespoons Madeira ½ lemon, thinly sliced 2 quarts cold water 2 tablespoons carrot 2 tablespoons celery 2 sprigs parsley 2 tablespoons chopped ham 1 cup meat from calf’s head 1 tablespoon salt 2 cups brown stock 1 tablespoon mushrooms

Cover calf’s head with cold water, add vinegar, vegetables, seasonings, and simmer two hours. Remove one cupful of meat. Simmer two hours longer. Strain; cool; remove fat. Brown butter; add flour, and brown; add brown stock, strained liquor, chopped ham, calf’s head meat, lemon, Madeira and mushrooms. Reheat and serve.

Should it be necessary to keep the soup hot, delay adding wine until serving.