Peaches, Cream, and Cake.
See Monday of First Week in September.
Second Week. Tuesday.
Beef Gravy Soup.
4 lbs. of lean, coarse beef, cut into strips; 2 lbs. mutton or beef bones, broken small; 2 onions, sliced and fried; bunch of sweet herbs; 3 carrots; 2 turnips; 5 quarts of cold water; pepper and salt; dripping.
Fry the meat and onions in the dripping to a light brown. Put on in two quarts of water, and having cooked one hour, add the other vegetables chopped, and the remaining three quarts of water, cold. Boil slowly four hours, skimming often. Strain, pulping the vegetables. Put meat and bones into the stock-pot, season well; divide the broth into two portions; salt one, and pour into the stock-pot. When cold, set on ice for to-morrow. Cool and skim the rest; heat and skim until quite clear. Put dice of fried bread into the tureen.
Paté de Foie de Veau.
3 lbs. of calf’s liver—parboiled and cold; ½ lb. of cold cooked ham; 3 eggs; 1 tablespoonful of butter, and same of fine crumbs; 1 scant cup of milk; a little minced onion and parsley; nutmeg, cayenne, and a pinch of grated lemon-peel; some good pie-paste.
Mince the ham, and pound the boiled liver. Make into a sort of paste with the butter, beaten eggs, bread-crumbs, milk, and seasoning. It should be just soft enough to pour. Butter a bake-dish profusely; line with a good paste, rolled out thicker than for most pies. Fill this with the liver mixture; cover with crust, which must not overlap the edge of the dish, but be pinched down firmly upon the lower crust; set in a pan, containing a cupful of boiling water, just enough to keep the bottom crust from burning, and bake one hour and a quarter in a moderate oven. Pass a knife around the edges of the crust to detach the paté; invert upon a deep dish. Pass with it drawn butter in which have been beaten two raw eggs, and these thickened by two minutes’ boiling.