Second Week. Wednesday.
Crab Soup.
Two pounds of lean veal chopped, covered with two quarts of cold water, boiled down one-half, strained, cooled, skimmed and seasoned with pepper and salt. Meat of three large crabs, boiled and cold. One pint milk, and a pinch of soda stirred into it. Pepper, salt, nutmeg, one teaspoonful of anchovy paste. One cup of boiled rice—soft and hot. Tablespoonful of floured butter. Return the broth—prepared as directed above—to the fire, with the rice, and simmer until the latter is broken to pieces. Strain, rubbing the rice through the sieve; set over the fire, adding the nutmeg and anchovy; then the crab meat, cut into small dice. Simmer ten minutes longer—it must not actually boil—and pour into the tureen. Add the boiling milk, which has been thickened with the floured butter; stir up well and serve. Pass sliced lemon, crackers and butter with it.
Savory Calf’s Head.
Wash the head well—it should of course have been cleaned with the skin on; take out the tongue and brains; boil them in a separate vessel, and keep on ice for to-morrow’s soup. Put on the head (the two sides tied into the original shape by a band of tape) in plenty of cold water, slightly salt, and cook gently one hour and a half. Take out, wipe dry, score the cheeks in squares, and wash the head on top and sides, with beaten egg. Sift over it a mixture of rolled cracker, pepper and salt; and set in a quick oven. In ten minutes, baste with melted butter; five minutes later, with a cupful of broth from the pot poured gradually over it. Cover with thick white paper and cook ten minutes longer, then dish, with thin slices of crisped ham laid about it. Thicken the gravy in the pan with browned flour, and send up in a boat. Save the pot-liquor for soup, seasoning it, and keeping in a cold place.
Stewed Tomatoes.
Loosen the skins by pouring boiling water upon them. Peel, slice, and put into a saucepan with a little minced onion, pepper, salt and sugar, and stew from twenty-five to thirty minutes. Just before taking them up, add a good lump of butter.
Potato Puff.
Mash the potatoes very light and soft; whipping in milk, butter, salt, and two beaten eggs. Heap within a greased bake-dish, and set in a good oven until well browned. Serve in the bake-dish.