Ox-head Soup.
- 1 well cleaned ox-head.
- 2 turnips.
- 1 carrot.
- 2 onions.
- Bunch of sweet herbs.
- Salt and pepper.
- 1 teaspoonful mixed allspice and mace.
- 6 quarts cold water.
Wash the head in three waters; break the bones with a few smart blows of a hammer. Put it on in the cold water; bring to a slow boil and skim well. Then add the sliced vegetables, and stew gently three hours. The liquor should be reduced to four quarts. Take out the head and set in the open air to cool. Strain the liquor, rubbing the vegetables to a pulp. Return half of it to the fire—season and skim as it boils, for five minutes; then add three-fourths of the meat from the head, cut into dice. Simmer half an hour, and serve. Put bones and the rest of the meat, well seasoned, into a jar; season the reserved “stock,” and pour it in, and keep in the refrigerator until to-morrow.
Corned Beef.
Boil in plenty of hot water, fifteen minutes—at least—to the pound. Serve drawn butter (made from the pot-liquor), with chopped cucumber-pickle stirred in it, in a sauce-boat. Save the liquor and set in a cool place.
Mashed Turnips.
Boil tender in hot salted water. Drain, mash and press, and stir in butter, salt and pepper.
Mashed Potatoes.
Prepare as usual, and serve without browning.
Green Peas.
See Sunday of First Week in this month.
Raspberries and My Lady’s Cake.
Send around powdered sugar with the berries. For directions for the cake-making, I beg to refer to “Breakfast, Luncheon and Tea,” page 329.