Vegetable Soup with Eggs.
3 lbs. of beef—coarse and cut into strips; 2 lbs. veal, from the scrag; 2 lbs. marrow-bones of any kind; 2 carrots; 1 turnip; 1 large onion; 6 tomatoes; corn from three ears, grated off; 1 pint of green peas; sweet herbs; pepper and salt; 6 quarts of water; 6 or 8 eggs.
Put the meat, bones, and all the vegetables on in the water, early in the day, and boil slowly five or six hours. Should the liquid sink more than one-third, add boiling water. The meat should be in rags, and the vegetables broken to pieces. Strain; pulp the vegetables through the colander; cool, and skim the stock, and season well. Divide, and set aside a goodly portion for Sunday, keeping it on ice. Boil up, skim again, pour into the tureen, and lay on the surface the poached yolks of as many eggs as there are people to be served. Use the whites for white, silver, or lady cake.
Larded Mutton Chops.
Trim off all the fat and skin, leaving a bare piece of bone at the end of each. Lard closely with fat salt pork, passing the lardoons quite through the meat. Put on in a saucepan, with enough gravy to cover them, and what remains of your can of mushrooms from day before yesterday. They will have kept well on ice. Cut each mushroom in two. Cover, and simmer gently until the chops are tender. (The gravy should be cold when it is poured upon them.) Take up the chops; arrange upon a dish. Add a heaping teaspoonful of currant jelly and a little browned flour to the gravy, boil once, and pour over the meat. Garnish with sliced lemon.
Green Peas.
See Sunday of First Week in August.
Boiled Green Corn.
See Sunday of First Week in August.
Potatoes Boiled Whole.
Treat as directed on Tuesday of this week, only stripping off the skins after they are boiled, and, when they are dished, dressing them with hot butter mixed with minced parsley and pepper and salt. Serve very hot.
Blackberry Roley Poley.
1 quart of prepared flour; 1 heaping tablespoonful of lard; and the same of butter, rubbed with a little salt, into the flour; enough milk—about two cups—to make soft dough.
Roll out into a sheet a quarter of an inch thick. Strew, leaving a narrow margin at the sides, with sound blackberries, sprinkled with sugar. Roll tightly. Sew up with a “felled” seam, in a cloth, leaving room for swelling. Put into a pot of boiling water, and keep at the boil an hour and a quarter. Dip the cloth in cold water to loosen it, and turn out. Eat cold with hard sauce.