Left-over Soup
Bones and trimmings of a 6 lb. roast of beef
1 mutton chop
¹⁄₂ lb. fresh gravy beef
2 quarts cold water
2 cloves
2 pepper-corns
1 baked apple
¹⁄₂ cup of cold boiled onions
2 pieces of celery
Bouquet of herbs
1 cup cooked tomato, or 1 cup boiled macaroni
Cut up the meat. Break the bones. Put in a stew-pan with the cold water, vegetables, spices and apple. Bring to the boil. Simmer for two or three hours. Strain. Set aside to cool. Remove fat. When required heat to boiling point. Season. Add the tomato or macaroni.
Mock-Turtle
1 calf’s head
1 old fowl (partly roasted)
1 knuckle of veal
3 slices raw ham
2 quarts of stock
Carrots, celery, green onions
¹⁄₂ lb. mushrooms
4 shallots
A large bouquet of parsley, thyme, bay-leaf, sweet basil and marjoram
8 cloves
2 blades of mace
¹⁄₂ pint sherry
Tea-spoonful lemon juice
White roux
Scald a calf’s head. Bone it. (Do this by making a sharp incision down to the bone from the back of the head to the nose and peeling back the flesh on each side with a knife.) Put the head in a sauce-pan. Cover it with cold water. Boil it for quarter of an hour, skimming from time to time. Then take it out and put it in a basin full of cold water.
Butter the bottom of a large stock-pot. Put in it an old fowl partly roasted (of which the breast is kept back for forcemeat balls), a knuckle of veal, the ham, and two quarts of good stock. Boil quickly until the stock is reduced to one pint. Set back to simmer gently for half-an-hour. Fill up the stock-pot with water.
Take the head out of the water. Pare away any rough parts in the mouth. Put in the stock-pot. Bring to the boil. Skim thoroughly. Add the vegetables, spices and bouquet. Simmer gently until the head is tender. Remove the head. Strain the broth. When the meat is cool cut it up into small squares (reserving a little for forcemeat balls).
Thicken the stock with light-coloured roux ([p. 12]). Let it boil up. Skim off the butter that comes to the surface. Add half a pint of sherry. Season with cayenne. Add a tea-spoonful of lemon juice, and the pieces of calf’s head. Boil ten minutes. Add two or three dozen forcemeat balls (see [p. 104]).