Coffee and Cake.
Consult, also, your discretion and the weather in the question of hot or iced coffee.
Third Week. Wednesday.
Ox-Cheek Soup.
2 ox-cheeks; 3 onions; 2 carrots; 2 turnips; 12 whole black peppers; 6 cloves; salt; 5 quarts of water; ½ cup of German sago.
Break the bones of the cheeks, and wash well with salt and water. Cover with cold water; bring to a boil, and throw off the water. Fry the sliced onions, and put into the pot with the meat, also the sliced carrots, onions, and spice. Cover with a gallon and a quart of water. Bring to a slow boil, and keep this up, skimming often, for four hours. Strain off the liquor; pick out the meat and bones; salt highly; put into your stock-pot with nearly half the broth. Set in a cold place for to-morrow. Pulp the vegetables into that meant for to-day; let it cool; take off the fat, and put back over the fire. Season to your liking; add the sago, which should have been soaking for two hours in a little water, and simmer until it is clear.
Stewed Calf’s Hearts.
Wash two fresh calf’s hearts; stuff with a force-meat of crumbs, chopped salt pork, a little thyme, sage and onion. Tie up snugly in clean mosquito-netting; put into a broad saucepan; half cover with broth from your soup from yesterday or to-day. Cover and stew an hour and three-quarters gently, turning several times. Take out the hearts, and keep them hot, while you thicken the gravy with a tablespoonful of butter cut up in flour. Boil up, add pepper, salt, a little grated lemon-peel, and the juice of half a lemon, with a small glass of wine. Pour over the hearts.