Beef Gravy Soup.
4 lbs. of coarse lean beef; 3 lbs. of bones; 2 sliced onions; 2 turnips; 2 carrots; bunch of sweet herbs; 3 stalks of celery; pepper and salt; 1 tablespoonful corn-starch, wet up in cold water; 5 quarts of water.
Cut the beef in small strips and fry to a good brown, in plenty of dripping. Take out the meat and lightly fry the bones. Remove these and put with the meat into the soup-pot. Now fry in the same fat the sliced onions; add these, when brown, to the meat and bones, and pour on them the five quarts of water. Cook slowly one hour; take off the scum, and put in the sliced carrots, turnips, the celery and herbs. Boil gently four hours. Strain; pick out the meat and bones, and put, well-seasoned, into the stock-jar. Pulp the vegetables into the soup; season; pour all but two quarts into the stock-jar, and set aside. Cool that left out for to-day, skim and re-heat; add the corn-starch, boil up and serve.
Cannelon of Veal, Oysters, and Sweetbreads.
Chop the remains of your stewed fillet; boil, blanch, and cool two sweetbreads, and mince very fine. Chop, also, twelve oysters. Mix all these together with a cup of fine bread-crumbs; add plenty of seasoning and two beaten eggs. Work to a paste; flour your hands and make into a roll seven or eight inches long, and three or four inches in diameter. Envelope this in a crust of good pie-paste, closing the open ends with rounds of paste. Lay in a floured baking-pan, the joined edges downward, and bake in a steady oven. Just before taking it up glaze with butter.
Potatoes Sautés.
Boil and slice while hot. Put into a frying-pan with a large spoonful of butter, pepper, salt, and powdered parsley. Stir constantly until very hot, and dish. They must not be at all brown or even dry. Serve very hot.
Succotash.
Empty a can of succotash into a saucepan; cover with boiling water, a little salt, and cook half an hour. Turn off the water; pour in a cup of milk, and when this boils, stir in a tablespoonful of butter rolled in flour; season with pepper and salt; boil once, and dish.
Cranberry Sauce.
If you have none ready made, prepare according to receipt given for Sunday of this week. It is well to make a good supply at a time, since it keeps well in cold weather.
Impromptu Plum Pudding.
2 cups of made mince-meat—“Atmore’s” is very good; 1½ cups prepared flour; 6 beaten eggs.
Whip the yolks and stir (with additional sugar, if needed,) into the mince-meat. Beat hard for two or three minutes. Put in whisked whites and the flour alternately. Butter a large mould; put in the mixture, leaving room for the swelling of the pudding, and boil, without the intermission of a moment, for five hours. Turn out upon a hot dish; pour brandy over it, and light just as it goes into the dining-room. Eat with rich sauce.