- 1 calf’s or lamb’s liver
- 1 calf’s heart
- 1 knuckle of veal
- Water to cover (about 2 qts.)
- 1⁄3 cup onion
- 1⁄3 cup turnip
- 1⁄3 cup celery
- 4 cloves
- 1 teaspoon peppercorns
- 2 teaspoons salt
- 1 bay leaf
- 4 yolks of [hard-cooked eggs]
- 1⁄2 lemon
- Madeira wine
Wash the meat, cover it with cold water in a cooker-pail. Let it stand in a cold place while the vegetables are being prepared. Wash the vegetables and cut them in small pieces. Put them and the seasonings with the meat, bring all to a boil, and boil it for ten minutes. Put it into a cooker for nine hours or more. Strain it, and add to it one cupful of the heart and liver meat cut into small dice. Pour it into a tureen in which the lemon and the egg yolks, cut in quarters, have been placed. Add Madeira wine to taste. The remaining heart and liver may be used for stew or hash.
Serves ten or eleven persons.
Vegetable Soup with Stock
- 2 qts. [brown stock]
- 1⁄2 cup turnip
- 1⁄2 cup carrot
- 1⁄2 cup celery
- 1⁄2 cup cabbage
- 1⁄4 cup onion
- 1⁄2 teaspoon salt
- 2 tablespoons rice or barley
Wash and pare the vegetables. Put all but the celery through a coarse food chopper. Cut the celery in fine pieces. Boil all the ingredients together hard for one minute. Put them into a cooker for three hours or more. If barley is used, soak it over night in cold water and boil it till soft; or cook it in the cooker with boiling salted water for five or six hours.
Cream of Celery Soup
- 2 cups [white stock]
- 3 cups celery, cut small
- 1 cup water
- 1 small onion, sliced
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups hot milk
- 1 cup hot cream
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
Cook the first four ingredients together in a cooker for three hours or more. Rub them through a sieve; bind the soup with the butter and flour, as directed on [page 59], and add the milk, cream, and seasonings.
Serves six or eight persons.