Myrtle’s Cake,
Or any other good cup cake, made last week, may be sliced and passed with the fruit and cream. If you desire a receipt for this particular cake please consult “Breakfast, Luncheon and Tea,”—No. 2, Common Sense Series, page 334.
Fourth Week. Tuesday.
Barley Broth.
- 2 lbs. knuckle of veal. Beef bones from yesterday.
- 1 onion.
- 1 turnip.
- 1 stalk of celery.
- Chopped parsley.
- 1 cup Scotch barley.
- 3 quarts of water.
Break the bones to splinters and chop the meat. Mince the vegetables, and put all into a soup-kettle, with the water. Boil slowly three hours, until the liquor has fallen one-third. Meanwhile wash the barley and boil half an hour in a little salted water. Strain your soup; cool to let the fat arise, and take this off. Season with pepper and salt and boil up. Skim, put in the barley, and cook gently half an hour longer.
Boiled Leg of Mutton.
The mutton will be cleaner and in better shape if boiled tied up in coarse net or tarlatan. Put on in boiling water, plenty of it, slightly salt, and cook steadily fifteen minutes to the pound. Save the broth for soup. Undo the net from the meat, rub the latter over with butter, lay on a hot dish, and send the oyster sauce in a boat. Garnish the mutton with sliced cucumber pickles.