Veal Broth.—Make this as you would the mutton broth, using a knuckle of veal, (which costs ten cents,) instead of the neck of mutton, and a quarter of a pound of rice, (which costs two or three cents,) instead of barley; omit the turnips. You will have a good, nutritious, broth for about thirteen cents.
White Broth.—Cut two pounds of the neck of veal, (cost twelve cents,) in cutlets, and put it in a sauce pan with two ounces of salt pork, (cost two cents,) a level tablespoonful of salt, half a teaspoonful of pepper, one onion chopped, six whole cloves, and half a pint of water; (the seasoning will cost about one cent;) boil these ingredients for ten minutes, stirring often enough to prevent burning, then add two and a half quarts of hot water, and skim the broth thoroughly as soon as it boils up; let it simmer for half an hour, when take up the meat, reserving it for stew, strain the broth, let it boil up again, and then put into it a quarter of a pound of macaroni, (cost four cents,) and boil it for half an hour longer. While it is boiling put the meat with half a quart of peeled and quartered potatoes, (cost two cents,) a teaspoonful of salt, and a pint of boiling water into a sauce pan and let them cook as long as the macaroni. Serve the stew by itself, and the broth and macaroni in a soup tureen. With bread these two dishes make a good dinner, at a cost of about twenty-five cents. You can sometimes use rice or dumplings instead of macaroni.
Cream Soup.—Proceed as for white broth, using the meat for a stew, skimming all the fat off the broth, and then adding to it two tablespoonfuls of flour mixed smooth with half a pint of milk; when the milk and flour are mixed smooth pour into them a gill of the boiling broth, and then add them to the soup; see if the seasoning is right, and boil it ten minutes, stirring it to prevent burning; during this time toast a few slices of stale bread, cut them in dice, and put them in the soup tureen; when the soup is ready pour it over the toast, take up the stew on another dish, and serve both together. They make a good dinner for about twenty-five cents.
Beef Broth.—Put two pounds of lean beef from the neck, (cost twelve cents,) in two and a half quarts of cold water to boil; skim as soon as it boils, and add a level tablespoonful of salt, half a teaspoonful of pepper, quarter of a nutmeg grated, a few sweet herbs, and half a dozen cloves; (cost of seasoning two cents;) boil gently for one hour. At the end of quarter of an hour make as follows some
Norfolk Dumplings.—Mix by sifting together one pound of flour, one teaspoonful of salt, and two of baking-powder, (cost three cents;) make into a soft dough with one egg, half a pint of milk and a very little water, (cost four cents,) and drop them by the tablespoonful in the soup; be careful that the pot does not stop boiling, or the dumplings will be heavy.
At the end of three quarters of an hour stir together over the fire in a large sauce-pan one ounce each of butter and flour, (cost two cents,) and when they are nicely browned, gradually add, and mix with an egg-whip or large fork, a pint of the boiling soup. Take up the meat and dumplings on the same dish, strain the soup into the sauce you have just made, and mix it thoroughly; put a little of it over the meat and dumplings, and serve the rest in the soup tureen; it is very nice with small dice of toast in it.
Both dishes make an excellent dinner, at a cost of about twenty-five cents, including bread.
Meat Brewis.—This palatable dish is made by putting the thick upper or under crust of a stale loaf of bread into the pot when any meat or soup is boiling, and letting it remain about five minutes to thoroughly absorb the broth; it should then be taken out as whole as possible, and eaten at once. It is satisfactory, nutritious and economical; enough for a hearty meal costing not more than five cents.