Publisher's Synopsis
Excerpt from A Book for the Cook: Old Fashioned Receipts for New Fashioned Kitchens
French bouillon. - 5 pounds shin of beef, 14 pound calves liver. After washing, put in covered pot of cold water, let warm slowly, skim before boil carrot, 1 turnip, 1 parsnip, peeled and cut in four pieces; 1 spray parsley, 2 beets cut in half, 2 whole peppers, 2 whole cloves, 1 small bay leaf, 1 teaspoon salt, 14 nutmeg grated, cover and boil slowly 4 hours, put in bowl, use next day after taking off fat. _mrs. H. H. Duryec.
French boullon - Put 5 pounds of beef in cold water, cover, simmer until scum is taken off, then let boil slowly, add 2 carrots cut in half, 1 white turnip, 1 parsnip, 2 leeks, 1 celery root, a little parsley, 1 bay leaf, 2 cloves, 2 whole peppers, 1 garlick; boil slowly five or six hours. Very nourishing.
Calve's head sour - TO the head and feet add at least 10 quarts of water, when boiled sufiicien tly to enable you to remove the meat from the bones, take them out of the water and select the best pieces for the stew, return all into the pot and let the soup boil well. Take out all the bones about 2 hours before it is to be served and add the following seasoning: A tablespoonful of ground cloves, 1 of alspice, 1-2 of mace, 1-2 of a nutmeg, 1-4 teaspoonful of cayenne pepper, black pepper and salt to the taste. 2 white onions and 3 tablespoonsful of thyme, savory and sweet maj oram, mixed well and passed through a sieve; have ready force meat balls, which must be made of tender veal outlets and about the fourth part of the fat of some salt pork, minced very fine and seasoned with a little nutmeg, pepper and salt; beat up an egg and mix it in, then roll in balls with ?our and fry them a light brown', put the balls in the soup and also the yolk of a hard boiled egg and a few slices of lemon. About 20 minutes before serving, put into the soup one quart Of white wine and one pint of port, or if you do not care to mix the wines, put in 3 pints of either one. If you cannot procure the feet you may substi tute 2 pounds of soup meat. Brown about a 1 1-2 pint of ?our, mix with it nearly 12 a pound of butter rolled very smooth, and stir it into the soup half an hour before you dish it. The brains must be tied in a clean linen cloth and boiled; when done they may be returned to the soup or made into cakes, to serve with the stew, by mixing them with a little ?our, an egg, pepper, salt and nutmeg, formed into little, cakes and fried.
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