[54.] Veal Soup.
A leg of veal, after enough has been cut off for cutlets, makes a soup nearly as good as calves head. Boil it with a cup two thirds full of rice, a pound and a half of pork, season it with salt, pepper, and sweet herbs, if you like, a little boiled celery cut in slices, or a little essence of celery improves it, parsly, carrot, and onions, boiled in the soup, are liked by some people.
If you wish for balls in your soup, chop veal fine, mix it with a couple of eggs, a few bread crumbs, a small piece of butter, or raw pork chopped fine, put in salt and pepper, to your taste, or a little curry powder, boil them in the soup. Just before you take the soup up, put in a couple of slices of toast, cut into small pieces. The veal should be taken up before the soup is seasoned.
[55.] Black Soup.
The shank of beef, is the best part for soup, cold roast beef bones, and beef steak, make very good soup. Boil the shank four or five hours, in water enough to cover it. Half an hour before the soup goes on the table, take out the meat, thicken the soup with scorched flour mixed with cold water, season it with pepper, salt, nutmeg, and cloves, a little tomato catsup improves it, put in sweet herbs or herb spirit if you like.
Some people boil onions in the soup, but as they are very disagreeable to many persons, it is better to boil them and put them in a dish by themselves. Take bread soaked soft, mash it well and put in a little of the boiled beef chopped fine, a couple of eggs, a very little flour, season it highly with salt, pepper, cloves, and mace, do it up in small balls and boil them in the soup fifteen minutes.
[56.] Calf's Head or mock Turtle Soup.
Boil the head till perfectly tender, then take it out, strain the liquor, and set it away till the next day, then skim off the grease. Cut up the meat, and put it in the liquor, together with the lights, (the brains should be reserved for the balls) warm it, and season it with salt, pepper, cloves, mace, and sweet herbs if you like and onions, let it stew gently for half an hour. Just before taking it up add half a pint of white wine. For the balls chop lean veal fine, with a small piece of raw salt pork, add the brains, and season it highly with salt, pepper, cloves, mace, and sweet herbs, or curry powder, make it up into balls, about the size of half a hen's egg, boil part in the soup, and fry the remainder, and put them in a dish by themselves.