A Stew Soup.
- 3 lbs. of lean beef.
- 1 lb. of lean ham.
- 2 lbs. of lean veal.
- 2 carrots.
- 2 turnips.
- 2 onions.
- Bunch of sweet herbs.
- Pepper, salt.
- 2 blades of mace.
- ½ cup Scotch barley.
- 6 quarts of water.
- 4 tablespoonfuls good dripping—beef or ham.
Cut the meat into strips, and slice the vegetables. Put the dripping into the soup-pot; next the beef; then a layer of vegetables; next one of ham; more vegetables, the veal, the rest of the vegetables, and a cup of cold water. Cover, and heat very slowly, then stew until the meat is covered with a brown glaze, but not burned. Be very careful on this latter point. Now, pour in your six quarts of water, and cook steadily at least three hours. Strain, take out the scraps of meat, and pulp the vegetables into the soup. Take out two quarts of stock, season, and put by, with the meat in it, for to-morrow. Let the rest cool; take off the fat; season, boil up and skim, and put in the barley, already soaked two hours in a little cold water. Simmer half an hour, and pour out.
Stuffed Beef’s Heart with Horseradish Sauce.
Wash and soak the heart ten minutes in cold, salt water. Fill full with a force-meat of fat salt pork, minced fine with an equal weight of bread-crumbs, a little chopped parsley, with pepper, and a small quantity of grated lemon-peel. Sew up the swollen heart trimly in coarse net or tarlatan, and put on in a saucepan with two cups of weak broth, made by taking a cupful from the soup and diluting it with water, and half a minced onion. Boil two hours, turning twice. Keep closely covered. Make ready a cup of drawn butter, and let it get almost cold. Then whip in the frothed whites of two eggs, and when stiff, two tablespoonfuls of grated horseradish. You can buy it in any market. Add the juice of a lemon, unless your horseradish is put up in vinegar. The mixture should look like whipped cream. Put into a sauce-boat. When your heart is done, remove the cloth, and lay upon a hot dish. Strain the gravy; thicken with browned flour, and pour over the heart. Pass the white sauce with it.
Scalloped Squash.
Boil and mash the squash in the customary way, and let it cool. Beat the yolks of the two eggs, the whites of which were used for the horseradish sauce, and when the squash is nearly cold, whip these into it, with three tablespoonfuls of milk, one of butter, rolled in flour and melted in the milk; pepper and salt to taste. Pour into a buttered bake-dish, cover with fine crumbs, and bake to a light brown in a quick oven. Eat hot.
Beets.
Wash and cut off the tops. Boil more than an hour if they are of a fair size. Scrape, slice, and lay in a dish. Pour over them a tablespoonful of butter, heated with one of vinegar, and seasoned with salt and pepper. If any are left over, save them for salad, by pouring vinegar upon them.
New Potatoes.
Rub the skins off, and cook until tender in boiling salted water. Serve whole.
Gooseberry Tart.
Top and tail a quart of green gooseberries. Put into a tin or porcelain saucepan with enough water to prevent burning, and stew slowly until they break, stirring often. Sweeten abundantly, and set by to cool. When cold, pour into a pie-dish lined with puff-paste, cover with a top crust, and bake in a good oven. Eat cold, but fresh, with powdered sugar sifted over the top.