Sweetbread Soup.
- 4 lbs. of lean, coarse veal.
- ½ lb. corned ham.
- 2 lbs. beef bones.
- 2 fine sweetbreads.
- Bunch of parsley.
- 1 onion.
- 2 tablespoonfuls of tapioca, soaked in cold water one hour.
- Pepper and salt.
- 5 quarts of cold water.
Cut the meat into strips; crack the bones; mince the onion and parsley, and put on with the water. Cook slowly four hours. Strain; set aside some bits of “ragged” veal and ham for your dish of rice. Put the rest into a crock; season highly and pour on half your soup stock—setting this by, as usual, in a cool place for Sunday. Season the remainder of the broth; boil and skim; put in the sweetbreads, and cook half an hour. Take them out and drop into cold water. Add the tapioca to the soup; simmer ten minutes; chop the sweetbreads, and put them back; boil one minute and serve.
Beefsteaks.
Flatten your steaks with the side of an axe or hatchet, taking out the bones for your soup. Butter a gridiron—if you have no “broiler”—and cook the steaks quickly over a bright fire, turning often as they drip. Lay upon a hot dish; butter abundantly and season. Cover with another heated platter, and let them stand five minutes before serving.
Baked Rice.
Wash a cup of rice well. Take a cupful of broth from your soup-pot; strain through a thin cloth, and add twice as much boiling water, with a little salt. Put in the rice and cook slowly until it has taken up all the water and is soft. Pour in a large cup of hot milk in which have been mixed two eggs (raw), two tablespoonfuls of grated cheese, and a tablespoonful of butter. Stir up well; add about half a cupful of minced veal and ham, taken from your soup; turn into a greased mould; cover and bake one hour in a dripping-pan of hot water. Dip in cold water, and invert upon a flat dish.
Green Peas.
See receipts for last Sunday week.
Roast Potatoes.
Roast in a moderate oven until soft. Cut a piece nearly off the top of each; thrust a thin-bladed knife into the heart, and slip in a bit of butter. Replace the skin and send up hot.
Omelette aux Confitures.
- 7 eggs.
- 2 tablespoonfuls of sugar.
- ½ cup of milk (or cream).
- Grated peel of ½ lemon.
- ½ cup of marmalade or jam.
Beat yolks and whites apart and very stiff. Add sugar, lemon, and milk to the yolks; then, with a few rapid whirls of your “beater,” the whites. Put the marmalade in the bottom of a neat bake-dish (buttered), pour on the omelette, and bake until it has puffed up high and begins to “crust” well. Serve at once, or it will fall. Eight minutes should suffice to cook it—at the outside.
Tea and Albert Biscuits
May be partaken of at the same time with the omelette, or afterwards.