No. 183. Potage Queues de Veau à blanc.
Make the stock and stew the calves’ tails precisely as No. 166, instead of clarifying it; put a quarter of a pound of butter into a stewpan with six ounces of flour; stir it over the fire about five minutes; let it cool, then mix the stock with it, stirring it well with a wooden spoon until it boils; then place it at the corner of the stove about twenty minutes; skim, add a bouquet garni, and a glass of madeira or sherry, pass it through a tammie; season with a spoonful of sugar, a little cayenne, and salt if required; put it into another stewpan upon the fire, and ten minutes before serving add half a pint of cream and the calves’ tails to warm.
No. 184. Potage Queues de Veau à l’Indienne.
Put four quarts of mulligatawny soup (No. 182) into a stewpan, and a pint of consommé (No. 134); cut some vegetables as for julienne (No. 148), put ten tablespoonfuls of salad oil into a sauté-pan; when hot, fry the vegetables in it, until rather brown; lay them on a sieve to drain, then add them to the soup, which is in ebullition; skim well, put about fifteen nice pieces of calves’ tail in it, and serve, with some dry boiled rice in a separate dish.
No. 185. Potage Tête de Veau à l’Indienne.
Proceed exactly as above, except, put pieces of cooked calf’s head cut in square pieces, instead of calves’ tail.
No. 186. Potage Queues de Bœuf à l’Indienne.
Prepare the same stock as No. 184; put about twelve pieces of ox-tail, well stewed, as No. 164, into the soup ten minutes before serving.
No. 187. Potage Queues de Bœuf à l’Anglaise.
Butter the bottom of a middling-sized stewpan, into which put six pounds of leg of beef, two ox-tails cut in joints, four onions, two heads of celery, two turnips, one carrot, ten peppercorns, a blade of mace, six cloves, and a bunch of parsley, thyme, and bay-leaves; then add half a pint of water, place it over the fire, stirring it round occasionally, until the bottom of the stewpan is covered with a brownish glaze; then fill up the stewpan with eight quarts of first stock (No. 133), and two ounces of salt; when boiling, place it at the corner of the fire, skim it, and let it simmer until the pieces of ox-tails are perfectly tender, when take them out, and put them into a basin; then pass the stock through a cloth, in another stewpan, make a roux with half a pound of butter, and three quarters of a pound of flour; then add the stock, which should not exceed seven quarts; stir it over the fire until it boils, then add a salt-spoonful of cayenne, two glasses of port wine, and four heads of celery (cut fine and passed ten minutes, in butter, over a sharp fire,) let the soup simmer an hour at the corner; skim it well, and put by until wanted; this quantity is sufficient for two tureens, so when ready to serve, put half of it in a stewpan, with ten pieces of the tails, and when quite hot, pour it into your tureen. If too thick, add a little consommé.