One-half cup of shortening,
Three-quarters cup of flour.
Brown flour a deep mahogany brown—add part of the stock to blend into thick sauce—bring to a boil and cook slowly for five minutes; then strain into the stock or mock turtle soup. Now add
One tablespoon salt,
One teaspoon white pepper.
Simmer few minutes, strain through cheesecloth into bowl, set aside to cool, remove fat from top; now return stock to kettle and clarify as for bouillon; to serve reheat, add the chopped calf's head meat as prepared, juice of one-half lemon, two slices lemon cut in tiny pieces, two hard-boiled eggs chopped fine.
OXTAIL SOUP
Have butcher cut tail in pieces; soak ox-tail in warm water for one-half hour. Wash and wipe dry, now roll each joint in flour, place one-half cup of shortening in soup kettle, add the ox-tails and brown well, then add one-half cup flour, browning a deep mahogany brown; now add
Three quarts cold water,