FORCEMEAT BALLS
- 4 tablespoonfuls bread crumbs
- 1 teaspoonful chopped parsley
- ½ teaspoonful grated lemon rind
- 1 egg
- 1½ tablespoonfuls chopped suet
- ½ teaspoonful powdered herbs
- Seasoning of salt and pepper
- A pinch powdered mace
Beat up the egg and mix in the above ingredients, form into tiny balls, roll in flour, and add to the soup.
BROWN STOCK
- 4 lbs. shin of beef
- 3 cloves
- 2 quarts (8 cups) water
- 2 stalks celery
- 1 bay leaf
- 1 blade mace
- 1 large carrot
- 2 onions, browned
- 1 bunch sweet herbs
- 1 teaspoonful whole peppers
- 1 teaspoonful salt
- Some poultry or game bones
- 3 sprigs parsley
Wipe the meat and cut it into small square pieces. Break up the bones and remove the marrow. Put the bones and the meat into a large casserole, cover with the water, and bring slowly to boiling point; skim thoroughly, then add all the other ingredients, and simmer for four hours; then strain, and when cold remove the fat.
The bones may be boiled down again for cheaper stock.
To brown the onions place them with the skin on in a tin and set in the oven until brown.
CHEESE SOUP WITH SAVORY CUSTARD
- 2 heaping tablespoonfuls grated cheese
- 1 quart (4 cups) white stock
- ¼ pint (½ cup) cream
- 2 egg yolks
- 1 heaping tablespoonful (1 oz.) butter
- 1 blade mace
- 1 teaspoonful salt
- 1 onion
- 1 carrot
- 1 teaspoonful whole peppers
- 1 stalk celery
- Bunch sweet herbs
- 1 heaping tablespoonful (1 oz.) flour
- Few sprigs parsley
- Savory custard