First Week. Tuesday.
Quick Beef Soup.
- 2 lbs. of lean beef, chopped very fine.
- 3 pints of water.
- 1 grated carrot.
- 1 onion, sliced.
- 1 grated turnip.
- 1 clove.
- 1 tablespoonful of tomato catsup.
- Pepper and salt.
Put onion and other vegetables with spice on in two quarts of water, and boil down to three pints. Strain and press over the beef. Season with pepper, salt, and catsup; simmer half an hour, or until the meat is nearly white and the soup brown, and serve with the meat in it. The vegetable liquor must be boiling when it is poured upon the minced beef.
Lamb Chops.
Broil quickly over a clear fire; pepper and salt; butter on both sides, and lay in a heap, symmetrically arranged, in the centre of a dish, surrounded by the potato purée.
Purée of Potatoes.
- 2 cups of hot, mashed potatoes, rubbed through a colander.
- ½ cup of milk.
- 1 large spoonful of butter.
- Pepper, salt, and a little nutmeg.
Mix all up well; put into a greased saucepan, and stir until hot, never allowing it to stick to the sides or scorch, and lay, in a white hedge, about the chops.