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Classic
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page 30
Small bunch of celery tops,
1 carrot,
1 quart of black navy beans
Small teacup of sherry,
Boil the bone, cloves, celery, and parsley 4 hours the day before using, and
next day skim all grease and run through sieve.
Add to this the beans, and boil till the beans are soft, and then mash through
colander. Thicken with a little brown flour. To 1/2 gallon put the small cup of
sherry, and when serving put in each plate a thin slice of lemon and one slice
of hard-boiled egg. Salt and pepper to taste.
CALF'S HEAD SOUP
Remove the brains from the calf's head. Put the head in 4 quarts of cold water
and cook till meat drops from the bone-3 or 4 hours. Remove the bone and add:
3 onions, chopped fine,
6 cloves,
Salt and pepper to taste,
Boil an hour.
Season the brains with salt and pepper and butter and beat together with 1 raw
egg. Make into
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Classic
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