White Soup.
- Skeletons of yesterday’s chickens.
- 3 or 4 lbs. of veal bones, cracked to pieces.
- 1 lb. of lean veal, cut small.
- 1 pint of milk.
- 1 egg.
- 1 small cup of boiled farina.
- Salt, pepper, minced onion and parsley for seasoning.
- 1 quart of water, and liquor in which chickens were boiled.
Cover the broken chicken and veal bones, the minced veal, parsley, and onion with the cold water and chicken liquor and simmer three hours, until the three quarts are reduced to two. Strain the liquor; put back into the pot; salt and pepper; boil gently and skim for ten minutes before adding the milk and boiled farina. Simmer another ten minutes; take out a cupful and pour over the beaten egg. Mix well, and put with the soup; let all stand covered, off the fire, two minutes, and serve.
Langue de Bœuf, or Beef’s Tongue.
Get your butcher to save you a fresh, large beef’s tongue, the finest he can get. Soak, in cold water, a little salt, six hours—overnight, if you choose—changing the water before you go to bed. Wipe it, trim and scrape it, and plunging into boiling water, keep it at a slow boil for an hour and a half. Take it up, pepper and salt; brush over with beaten egg and coat thickly with bread-crumbs; lay in your dripping-pan and bake, basting often with butter melted in a little water. Half an hour in a good oven should suffice. Put on a hot dish and cover while you prepare the sauce.
Sauce Piquante.
- 1 cupful of the liquor in which the tongue was boiled.
- 2 tablespoonfuls of butter.
- 1 teaspoonful of made mustard.
- A little salt and pepper.
- 1 heaping tablespoonful of browned flour.
- 1 teaspoonful mixed parsley and sweet marjoram.
- 1 tablespoonful of onion vinegar.
Brown the butter by shaking it over a clear fire in a saucepan. Heat the cupful of liquor to a boil, skim and season it with salt and pepper. Skim again before stirring in the flour wet up with cold water. As it thickens, put in the butter, herbs, mustard, and vinegar. Boil up, pour half over the tongue, the rest into a sauce-boat.
Fried Brains and Green Peas.
Open a can of green peas an hour before cooking them, and turn into a bowl. If there is not liquor in the can to cover them, add a little water, slightly salted, and cook over twenty minutes after they boil. Drain, pepper and salt; stir in a lump of butter nearly as large as an egg, and put into a vegetable dish, the fried brains arranged along the base of the mound.
Wash a calf’s brains in several waters; scald in boiling, then lay in ice-cold water, for half an hour. Wipe, and beat them into a paste; season, work in a little butter, a beaten egg, and enough flour to hold the paste together. Fry upon a griddle in small cakes. Drain off every drop of fat. Eat hot.
A nice and savory garnish.
Hominy Croquettes.
- 2 cups fine hominy, boiled and cold.
- 2 beaten eggs.
- 1 tablespoonful of melted butter.
- Salt to taste.
- 1 teaspoonful of sugar.
Work the butter into the hominy until the latter is smooth; then the eggs, salt and sugar. Beat hard with a wooden spoon to get out lumps and mix well. Make into oval balls with floured hands. Roll each in flour, and fry in sweet dripping or lard, putting in a few at a time and turning over with care as they brown. Drain in a hot colander.
Cold Slaw.
Chop or shred a small white cabbage. Prepare a dressing in the proportion of one tablespoonful of oil to four of vinegar, a teaspoonful of made mustard, the same quantity of salt and sugar, and half as much pepper. Pour over the salad, adding, if you choose, three tablespoonfuls of minced celery; toss up well and put into a glass bowl.
Brown Betty.
- 2 cups chopped apples, tart ones.
- ½ cup of sugar.
- 1 cup of bread-crumbs.
- 2 tablespoonfuls of butter.
- 1 teaspoonful of nutmeg.
Put a layer of chopped apple in the bottom of a buttered pudding-dish. Sprinkle well with sugar, stick bits of butter here and there and add a pinch or two of nutmeg. Cover with bread-crumbs, then more apple. In this order of alternation fill the dish, spreading the surface with bread-crumbs. Cover, steam nearly an hour in a moderate oven; then brown quickly.
For sauce, mix a teaspoonful of cinnamon with a cup of powdered sugar. Butter the hot “Betty” as you fill each saucer, and strew with this mixture. Or it is excellent, eaten warm, not hot, with cream and sugar.