—Cut in square-shaped pieces two carrots, half a turnip, an eighth of a cabbage, half an onion, one potato, and two leaves of celery. Steam them for ten minutes with two ounces of butter in a saucepan; then moisten with three pints of white broth ([No. 99]); season with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for thirty minutes, and when serving add six thin slices of bread.
54. Pot-au-Feu.
—Family Soup.—Thoroughly wash twice in cold water, either six pounds of brisket or eight pounds of shin of beef. Place it in the stock-pot, and entirely cover with cold water; place it on the fire, and be very careful, as soon as it comes to a boil, to thoroughly skim off all the scum. Add two medium-sized, sound, well-cleaned carrots, one turnip, one good-sized, well-peeled onion with six cloves stuck in it, and two leeks tied together. Season with two pinches of salt, and eighteen whole peppers; let boil for four hours. Strain either through a napkin or a sieve into a bowl; cut the carrots into round pieces, quarter of an inch thick, turnip the same, as also the leeks; add all these to the broth, and serve with six quarters of toasted rolls.
55. A la Russe.
—Cut into pieces one ounce each of lean, raw ham, mutton, beef, and veal; brown them well in one ounce of butter with the half of a finely shred onion for five minutes. Moisten with one quart of white broth ([No. 99]), then throw in half a pint of prepared printanier as for [No. 109], and a tablespoonful of raw rice. Boil thoroughly for thirty minutes, season with two teaspoonfuls of pepper, and five minutes before serving add a handful of chiffonade ([No. 132]).
56. Spaghetti with Tomatoes.
—Pour into a saucepan one pint of white broth ([No. 99]), one pint of tomato sauce ([No. 205]), and season with half a pinch each of salt and pepper. Let it boil well for ten minutes; then throw in half a pint of cooked spaghetti—cut about three-quarters of an inch in length; cook again for five minutes, tossing them well meanwhile, and serve very hot.
57. Tomatoes with Rice.
—The same as for [No. 56], using three tablespoonfuls of raw rice twenty minutes before serving instead of the cooked spaghetti.