- 1 ox head, well cleaned.
- 2 grated carrots.
- 2 turnips.
- 2 onions.
- 1 dozen whole allspice, and the same of whole peppers.
- 1 bunch sweet herbs, chopped.
- Browned flour.
- Pepper and salt.
- 1 tablespoonful Worcestershire Sauce.
- 1 glass of sherry.
- 5 quarts of water.
- Small bag of celery seed.
Soak the head two hours in cold, salted water. Wash well, and put on in cold water, with the vegetables and herbs. Cover, bring slowly to a boil, and cook four hours. Then, take out the meat of the head; salt well, and set away in a cool place. Salt and pepper the soup, and set by in an earthenware crock, leaving in the bones and vegetables. Do this on Saturday.
On Sunday, take off the fat and heat the soup. Strain, first through a colander, rubbing the vegetables to a pulp, then through a sieve, back into the kettle. Cut the meat into dice and drop in; season with sauce and wine, and having let it barely boil, pour out.
There should be enough for two days. In setting aside Monday’s portion, make an equal distribution of meat and broth.
Roast Breast of Mutton.
Sew up in a thin cloth and boil ten minutes to the pound. (Take care of the broth for gravy.) When unwrapped, lay in a dripping-pan, wash well with butter, dredge with flour, and set in the oven half an hour, basting freely with its own broth, and lastly with butter. A few minutes before taking it up, strew thickly with crumbs—fine and dry—pepper these, and drop dots of butter over it. Brown, and dish. Garnish with sliced beet-root and cresses.
Hominy Fritters.
- 2 cups cold boiled hominy—small-grained.
- 1 tablespoonful of sugar.
- 2 tablespoonfuls of cream.
- 2 beaten eggs.
- ½ teaspoonful soda dissolved in vinegar.
- A little salt.
Rub the sugar and salt into the hominy; wet with the milk, and when smooth beat in the whipped eggs. Drop by the spoonful into boiling fat, and fry quickly. Drain in a hot colander. Everything depends upon beating and cooking. The soda should go in last of all the ingredients, and be whipped in hard.