Beef Soup with Barley.
- 3 lbs. of beef from the shin.
- 2 lbs. of bones.
- 1 onion stuck with cloves.
- 2 stalks of celery.
- The half can of tomatoes left from yesterday’s soup.
- 2 turnips.
- Nearly a cup of pearl barley.
- 4 quarts of water.
- Pepper and salt.
Cut up the meat and crack the bones. Cut up celery, turnips, and tomatoes. Put all these, with the onion, into the soup-pot, with the gallon of cold water, and boil gently three hours. The liquor should be reduced one-third. Wash the barley and boil fifteen minutes in a very little water. Strain the soup, pressing hard. Season; let it boil up once, and skim before adding the barley and the water in which it has boiled. Simmer half an hour, and serve.
Stuffed Loin of Veal.
Prepare a dressing of bread-crumbs, a little chopped corned ham, parsley, pepper and salt, moistened with milk. Have the bones taken out of the meat, and fill the holes thus left with the stuffing. Secure the meat into a good shape with skewers, and cover the top and sides with thick foolscap paper, binding it with strings. Grease paper and strings, put the veal into your dripping-pan with a cup of hot water, and bake, basting the paper now and then with dripping, to prevent scorching. At the end of an hour, take out the meat and remove the paper. Pour off the gravy, carefully setting it by; return the meat to the oven with a cupful of milk in the pan instead of the gravy. Baste with butter, lavishly, once,—afterwards, and often with the milk as it heats. Roast, not too fast, nearly an hour more, or until your meat is tender. Should the milk evaporate too rapidly, add a little hot water. Indeed, this is a wise precaution against scorching. Take up the veal, thicken the gravy left in the oven, with a tablespoonful of butter rolled in flour, salt, and pepper, heat carefully that the milk may not “catch,” and pour some over the meat, serving the rest in a boat. Veal cooked in this way is very nice, but requires much attention at the last.
Baked Tomatoes.
Strew the bottom of a pie-dish with fine crumbs, having greased it first. Drain off much of the liquor from a can of tomatoes, add it to the soup, pour the tomatoes upon the crumbs, season with pepper, salt, and butter; strew more crumbs thickly over the top. Bake, covered, twenty minutes; then brown.
Kidney Beans with Sauce.
Soak the beans overnight. The next day boil them until soft in salted water. Drain this off. Strain the first gravy taken from the roast veal—before the milk is substituted—into a saucepan; add a tablespoonful of butter, and half a small onion, minced. Boil five minutes, strain through a soup-sieve, pressing the onion hard; season with pepper, salt, and a little chopped parsley; pour over the beans, simmer fifteen minutes, closely covered, drain off half of the liquor, and serve in a covered dish.
Plain Boiled Pudding.
- 3 cups—full ones—of good flour.
- 2 cups of “loppered” milk or buttermilk; sour cream is best of all.
- 1 full teaspoonful of soda dissolved in hot water.
- A little salt.
- ½ cup finely-powdered suet.
Stir the milk and soda gradually into the flour, working it smooth. Put suet and salt in, and beat all thoroughly. Boil in a buttered mould an hour and a half.
Hard Sauce.
- 1 cup of sugar.
- 2 tablespoonfuls of butter.
- ½ glass of wine.
- Juice of a lemon and half of the grated peel.
Warm the butter, and rub into the sugar, working into a light cream. Add lemon and wine. Mould as you like, and set aside to cool.