1 cup stewed and strained tomatoes
Juice ½ lemon
Madeira wine
Clean and wash calf’s head; soak one hour in cold water to cover. Cook until tender in three quarts boiling salted water (to which seasoning and vegetables have been added). Remove head; boil stock until reduced to one quart. Strain and cool. Melt and brown butter, add flour, and stir until well browned; then pour on slowly brown stock. Add head-stock, tomato, one cup face-meat cut in dice, and lemon juice. Simmer five minutes; add Royal custard cut in dice, and Egg Balls, or Force-meat Balls. Add Madeira wine, and salt and pepper to taste.
Consommé
| 3 lbs. beef, poorer part of round | |
| 1 lb. marrow-bone | |
| 3 lbs. knuckle of veal | |
| 1 quart chicken stock | |
| Carrot | ⅓ cup each, cut in dice |
| Turnip | |
| Celery | |
| ⅓ cup sliced onion | |
| 2 tablespoons butter | |
| 1 tablespoon salt | |
| 1 teaspoon peppercorns | |
| 4 cloves | |
| 3 sprigs thyme | |
| 1 sprig marjoram | |
| 2 sprigs parsley | |
| ½ bay leaf | |
| 3 quarts cold water | |
Cut beef in one and one-half inch cubes, and brown one-half in some of the marrow from marrow-bone; put remaining half in kettle with cold water, add veal cut in pieces, browned meat, and bones. Let stand one-half hour. Heat slowly to boiling-point, and let simmer three hours, removing scum as it forms on top of kettle. Add one quart liquor in which a fowl was cooked, and simmer two hours. Cook carrot, turnip, onion, and celery in butter five minutes; then add to soup, with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear.
Consommé à la Royal
Consommé, served with Royal custard.