First Week. Saturday.
Minced Beef Soup.
- 4 lbs. lean beef, minced fine, as for beef-tea.
- 2 lbs. mutton-bones.
- 2 carrots, grated.
- 2 sliced onions.
- Bunch of sweet herbs, and small bunch of asparagus, also chopped.
- Pepper and salt.
- 5 quarts of water.
- Strips of buttered toast.
Crack the bones to splinters, and put on with the vegetables in three quarts of cold water and boil two hours. Strain, rubbing the vegetables to a pulp, and add, with the rest of the water, also cold, to the minced beef. Bring to a boil, cook gently one hour after it boils, and strain, pressing hard. Reserve a little of the beef for force-meat, and put away the rest well seasoned, after pouring back over it half the soup, as stock for to-morrow. Keep in a cool place. Chop the herbs and put into that meant for to-day, with pepper and salt. Boil and skim fifteen minutes. Have ready some long strips of buttered crisp toast in the tureen and pour on the soup.
Ragoût of Mutton.
- 3 lbs. of mutton, without bone, cut into strips three inches long by one wide.
- 2 lamb sweetbreads.
- 1 cup of gravy made from bones, skin, etc.—the “trimmings” of the meat.
- 2 eggs.
- ¼ lb. streaked salt pork.
- 1 fried onion.
- 1 cup of green peas.
- Pepper, salt, and parsley.
- Dripping for frying.
- Browned flour.
Fry the onion in plenty of dripping; then the meat for five minutes. Parboil the sweetbreads, throw into cold water to blanch; wipe and slice; then fry also in the fat. Lay sliced pork in the bottom of a saucepan, upon this the mutton, then the sweetbreads, next the onion, the green peas, then pepper and salt. Cover with the gravy; put on a close lid and stew gently for an hour after the boil sets in. Take up the meat and sweetbreads; thicken the gravy with browned flour; pour it upon two beaten eggs, stir one minute over the fire and pour upon the meat.
Broiled Potatoes.
Cut cold boiled potatoes lengthwise; cook over a clear fire upon a greased gridiron, until they begin to brown. Lay upon a hot dish, butter, pepper, and salt.