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Classic
Cook Books
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page 17
this four or five onions, a carrot and turnip sliced, and a bunch of sweet
herbs. Let it boil gently for three hours. Parboil the tongue and brains of the
calf's head, and add them when the soup is nearly done. Let it cool and take off
the fat.
To finish it for the table, melt a quarter of a pound of nice fresh butter, add
a handful of flour and stir over the fire till the butter and flour are brown;
add to this a little of the soup, a few sprigs of parsley and sweet basil; boil
it for fifteen minutes and add it to the soup, together with two tablespoonfuls
of catsup, the juice of a lemon, and salt to taste. It is usual to add a pint of
sherry. When dished in the tureen, put in two dozen egg balls.
EGG BALLS FOR MOCK-TURTLE SOUP
Make a paste of the yolks of four hard-boiled eggs and the white of two raw
ones; season with salt and cayenne pepper. Take bits of the paste the size of
small marbles, run them in flour and roll into balls; fry carefully in butter
and drop into the soup.
OX-TAIL SOUP
Cut each joint of two ox-tails with a meat-saw, steep them in water for two
hours; then place them in a stew-pan with three carrots, three turnips, three
onions, two heads of celery, four cloves, and a blade of mace.
Fill up the stew-pan from the boiling stock-pot; boil this over a slow fire
until done and the joints quite tender. Take them out, cool them, and clarify
the broth. Strain this into a soup-pot, put with it the pieces of ox-tail, some
olive shaped pieces of carrot and turnip
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Classic
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