Fourth Week. Saturday.
Gravy Soup.
- 6 lbs. of lean beef.
- 1 lb. of ham.
- 1 carrot.
- 1 turnip.
- 6 tomatoes.
- Bunch of herbs.
- Pepper and salt.
- 2 teaspoonfuls of celery essence.
- 1 cucumber.
- 2 onions.
- 6 quarts of cold water.
- Toasted bread cut into dice.
- 1 tablespoonful walnut catsup.
- Dripping for frying.
Cut the meat into strips; pare and slice the vegetables. Fry the onions brown in dripping. Put all together into the soup-kettle, with one quart of cold water, and bring slowly to a boil. Then pour in a quart of hot water. Cook an hour longer—still slowly—and pour in the rest of the water—cold. Boil steadily three hours after the bubbling recommences. The meat should be done to rags, the vegetables broken to pieces. Strain, pulping the vegetables through a colander; then strain a second time through a soup-sieve, or squeeze through a double tarlatan or mosquito-net bag. Season the soup, and set aside your Sunday portion, seasoning the rags of meat highly, and returning them to it. (Keep on the ice.) Put to-day’s soup back into the pot; boil and skim; add a tablespoonful of walnut catsup and pour upon dice of well-buttered toast, laid in the tureen.
Lemon Veal.
- 3 lbs. of raw, lean veal, chopped fine.
- ½ lb. of fat salt pork, also minced.
- 1 small onion, minced.
- A pinch of lemon peel.
- 2 lemons peeled and sliced.
- 3 eggs beaten light.
- 1 cup well-seasoned and strained tomato sauce.
- Pepper and salt.
- Rolled cracker.
Work meat, eggs, onion and seasoning up soft with the tomato-sauce, and stir in enough cracker to enable you to mould it with your hands. Press firmly into a wet bowl, and invert upon a pie-dish, withdrawing the bowl cautiously. Now, sift cracker-dust thickly all over it, and cover the top and half-way down the sides with thin slices of lemon. Bake one hour in a good oven; pick off the lemon with care and dispatch, and brown nicely on the upper grating of the oven. Serve in the pie-dish.
Stewed Squash.
Pare, slice, lay in cold water fifteen minutes. Cook tender in boiling water, salted, drain well, and mash with pepper, salt and butter, pressing out all the water.