Second Week. Saturday.
Mutton Noodle Soup.
1 perfectly clean sheep’s head, cleaned with the skin left on; 3 lbs. scrag of mutton, broken to pieces; 2 onions; 2 carrots; bunch of herbs; pepper and salt; a large handful of noodles (see Receipt, Wednesday, First Week in August); 7 quarts water.
Slice the vegetables, put with the head and scrag into a soup-kettle, add four quarts of water, and simmer two hours, or until the sheep’s head is so tender that the bones will slip out. Skim well, pour in three quarts of cold water, and after three minutes take out the head carefully. Lay in a greased bake-dish; as carefully, pull out the bones through the under side, and put these back into the soup-kettle. Add the vegetables and herbs; bring again to a slow boil, and cook three hours longer. Take out meat and bones; salt highly; put into your stock-jar, and pour half the broth over them. Season this also, and put by for another day. Rub the vegetables through the sieve into the broth left for to-day. Cool, skim; season, and set over the fire. Boil and skim for two minutes; add the noodles; simmer twenty minutes, and pour out.
Baked Sheep’s Head à la Russe.
Let the boiled and boned sheep’s head get cold in the bake-dish. Then brush over with raw egg, and sift over it a mixture of fine crumbs, a dust of flour and some minced parsley (dried and powdered is better), seasoned with pepper and salt. Set in the oven; baste well with butter, as it browns. Serve in the dish, and send with it a boat of drawn butter, based upon a cupful of the soup and seasoned with French mustard, the juice of half a lemon, and some onion pickle minced very fine.
Sweet Potatoes.
See Wednesday of First Week in September.
Squash.
Pare, slice, cook soft in boiling salt water. Drain and mash smooth in a hot colander. Season with butter, salt, and pepper.