No. 163. Clear Giblet Soup.
Cut six pounds of knuckle of veal, with the bones, and one pound of lean ham in large dice, have three onions, two turnips, one carrot, two heads of celery, a bouquet garni, and a tablespoonful of salt; butter a stewpan lightly, put in the whole of the ingredients, add six cloves, two blades of mace, and half a pint of water; pass it over a brisk fire about twenty minutes, stirring every two or three minutes; when there is a white glaze upon the spoon add eight quarts of broth (No. 133), or water; directly it boils place it at the corner of the stove, scald the giblets in boiling water five minutes, take them out, and cut them in joints, the gizzard in four pieces; put them into the stock and let them simmer gently until they are quite tender, which will be about two hours and a half; take them out, pass the stock through a cloth, and clarify as (No. 134); have ready some carrots and turnips scooped with a small cutter, two heads of celery cut in small dice, and passed in butter and sugar, put them into the soup, and let them boil gently until quite tender; skim well, season with a little salt and sugar; put the giblets, with some French beans or peas, into the tureen and pour the soup over.
No. 164. Potage aux Queues de Bœuf (clair.)
Cut six pounds of leg of beef in large dice, without bones, cut two ox tails in joints, put them into a stewpan with half a pound of ham, one carrot, one head of celery, four onions, two ounces of butter, half a pint of white broth (No. 133), six cloves, one blade of mace, and a tablespoonful of salt; pass it over a moderate fire half an hour, stirring it every five minutes; when getting a yellow glaze at the bottom put some ashes on the stove to slacken the fire, let it remain twenty minutes longer, until the bottom is covered with a brown glaze, then add two gallons of cold water, start it on a quick fire, skim it, and let it simmer on the corner of the stove for two hours, or until the ox tail is quite tender; then take all the pieces of ox tail out and put them by until wanted; pass the stock through a napkin into a clean stewpan, have ready some vegetables cut like for jardinière (No. 147), pass them in sugar and butter, put them into the stock, boil until quite tender; season with a little more salt if required, a teaspoonful of sugar, and a little cayenne; ten minutes previous to serving add a bunch of parsley with a little thyme and bay-leaf, and the ox tails; take out the parsley and serve very hot.
No. 165. Potage aux Queues d’Agneau.
Cut six pounds of trimmings of lamb or veal, half a pound of ham, a large bunch of parsley, thyme, bay-leaves and marjoram, three cloves, one blade of mace; put three tablespoonfuls of salad oil into a stewpan with the ingredients, and half a pint of white broth, cut six lamb’s tails in joints an inch long, put them into the stewpan with one calf’s foot cut in pieces, pass it ten minutes over a brisk fire, then add six quarts of broth (No. 133), or water, and two ounces of salt, when boiling, skim well, and let it simmer on the corner of the stove about an hour; take out the pieces of tails and pass the stock through a napkin into a stewpan, mix two ounces of arrowroot with a gill of cold broth, and a glass of Madeira, throw it into the boiling stock, stir well all the time, skim; season with two teaspoonfuls of sugar, pass through a tammie into a clean stewpan; put in the pieces of tail ten minutes before serving; be careful to take off any fat which may rise from them, add juice of a lemon and serve.
No. 166. Potage aux Queues de veau (clair).
Proceed exactly as in the last, but instead of lamb use veal, for stock, cut four calves’ tails in pieces half an inch long, allow more time to stew, being larger, but finish the same way.
No. 167. Potage à la Duchesse.
Cut eight pounds of veal, one pound of ham, and one calf’s foot in dice, butter the bottom of a stewpan, put in the meat with two onions, the peel of half a lemon, and half a pint of broth (No. 133); pass the whole over a brisk fire, until forming a white glaze, then add eight quarts of broth, or water, and half a pint of brown gravy (No. 135), when boiling, let it simmer at the corner of the stove about two hours, boil a fowl in it, skim it well, pass through a tammie; put two ounces of arrowroot into a basin, mix with half a pint of cold broth, add it to the boiling stock, skim well, boil twenty minutes, have ready a small spring chicken braised, when cold cut it in nice pieces, have ready also about forty small quenelles de volaille (No. 120), put them into the soup and serve. The fowl that you boil in the stock may be used instead of the chicken.