Second Week. Tuesday.
Clam Soup.
- 50 clams, ready opened.
- 1 quart of milk.
- 1 pint of water.
- 3 tablespoonfuls of butter.
- 12 whole peppers.
- A few bits of red pepper pods.
- 6 blades of mace.
- Salt to taste.
- 1 stalk of celery, cut small.
- 1 tablespoonful rice-flour or corn-starch.
Drain off the liquor from the clams and put it over the fire in a large farina-kettle, with a pint of water, the peppers, mace, celery, and salt. When it has boiled ten minutes, strain and put back into the kettle with the clams. Shut the lid down closely, and boil, fast, thirty minutes. Heat the milk in another vessel, stir into it the rice-flour, wet up with cold water, and the butter. Pour into the kettle with the clams, take at once from the fire, pour into the tureen, in the bottom of which you have laid four or five Boston crackers, split. Cover, and wait five minutes before serving.
Ragoût of Veal.
- 5 lbs. of knuckle of veal.
- 1 onion.
- 2 stalks of celery.
- Bunch of sweet herbs.
- Juice of tomatoes set aside yesterday.
- Juice of half a lemon.
- 1 tablespoonful of butter.
- 2 tablespoonfuls of browned flour.
- ¼ lb. of streaked fat pork.
- Pepper and salt.
Crack the bones, when you have taken the meat off, and put them into a saucepan with the minced onion, celery, and herbs, with a quart of water. Stew slowly until the liquor has boiled down to a pint. Meanwhile, cut the veal into neat slices, and fry until they begin to brown, in some good dripping. Strain the gravy made from the bones and vegetables over this, and put all on to stew, adding the tomato-juice, pepper, and pork, the last cut up fine. Simmer, with the lid on, for two hours. Then add the browned flour, wet up in cold water, salt, if needed, the butter and lemon-juice. Boil up once, and dish.
Rice and Cheese.
Boil a cup of rice in a quart of water, slightly salted, and when half-done add two tablespoonfuls of butter. By the time the rice is soft, the water should have been soaked up entirely, and each grain stand out whole in the mass. Never stir boiling rice, but shake up the saucepan instead. Stir into the rice, at this point, three tablespoonfuls of grated cheese, salt and pepper to taste. Toss up with a fork until the cheese is dissolved, and pour into a deep dish.