A shank of veal.
2 carrots.
3 onions.
A small piece of bacon.
A bunch of sweet herbs.
When they have boiled half an hour, take out the head and shank, and cut all the meat off the bone in pieces two inches square. Let the soup boil half an hour longer, then strain it and put in the meat, and season with salt, black and cayenne pepper (and a few cloves, if you like them). Thicken with butter and brown flour.
Let it now boil nearly an hour longer, and just before serving it, stir in one tablespoonful sugar browned in a frying-pan, and half a pint wine. A good substitute for turtle soup.—Mrs. Col. A. F.
Calf's Head Soup.
Have a head nicely cleaned, the brains taken out and the head put to soak. Put it on with,
1 gallon water.