Cream Soup.
Put the contents of your stock-pot over the fire; add as much boiling water as is needed to make soup for to-day. First, however, take out the sheep’s tongue, and lay it aside. Simmer the soup for one hour; strain and season; return to the fire, and when it is hot, add a tablespoonful of butter rolled in flour; next, the sheep’s tongue, skinned and cut into dice. Boil up; pour into the tureen, and stir in a cup of hot milk in which two beaten eggs have been cooked one minute.
Larded Beef.
Thrust lardoons of fat salt pork quite through your cold roast, when you have trimmed off the ragged parts. Put into a deep pan; strew with chopped herbs, and minced onion, pepper, salt, and four or five whole cloves; also, a tablespoonful of chopped green pickle. Half cover with broth made from yesterday’s skimmed gravy, and a little soup-stock. Cover the pan closely, set in a moderate oven, and cook one hour—more, if the piece be large. Turn, when the time is half gone. Dish the meat, strain, and thicken the gravy. Give it one boil; pour a little upon the meat, the rest into a boat.
Mashed Potatoes.
Mash, or whip up light with milk, butter and salt, and heap roughly upon a hot dish.
Baked Tomatoes.
See Thursday of First Week in December. Save the surplus juice.
Apples, Oranges, and Nuts.
Supply clean plates, fruit-knives, and nut-crackers with this course.
Tea and Crackers.
Pass, without further change of plates.