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Classic
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page 8
season with pepper, salt, butter, and an egg; form into balls, roll them in
flour, and drop them in a few minutes before serving.
VEAL GRAVY SOUP
Throw into a stewpan one pound veal cutlet, three slices of ham, two
tablespoonfuls of lard, and let them fry gently; then, before browning, add
three sliced onions, two carrots, two parsnips, a head of celery, and a few
cloves. Let them cook slowly till lightly browned, then add a pint and a half of
boiling broth or water; let this cook for an hour, and then put in a cup of
mushrooms; skim and strain for use.
SCOTCH BARLEY BROTH. CHEAP AND SUBSTANTIAL
Wash half a pound of Scotch barley in cold water; put it in a pot with four or
five pounds of shin beef sawed into small pieces, cover it with cold water and
set it on the fire. When it boils skim it well, and then add three onions. Set
it near the fire to simmer gently for two hours. If much fat rises skim again;
then add two heads of celery and a couple of turnips cut into thin pieces.
Season with salt, and let it boil for an hour and a half. Take out the meat on a
platter and cover to keep warm; then pour the soup in a tureen and serve.
CONSOMME OF BEEF AND FOWL
Take two pounds of lean beef and a fowl half roasted and cut in pieces, put into
a saucepan, which must be filled with stock or plain broth; skim it well, salt
it to taste, and add two carrots, two onions, a head of celery or a pinch of
celery seed, also a little thyme, a whole
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