For the Day.— One pound and a half of fresh tripe, as thick and white as can he procured. Salad : Tyro Lettuces, half an Endive, a halfpennyworth of Mustard and Cress, a halfpennyworth of boiled Beet-root. Suet if not in the house, or good dripping may be used instead. From ten to twelve pounds of the thin end of the Flank of Beef. Ask the butcher to supply a piece with as little fat as possible. Potatoes. For To-morrow.— Half a pound of Bacon, if this is not in the house. One dressed Cow-heel for Beef & la Mode. One pennyworth of Mustard and Cress. Breakfast. — Collared Tongue (Note, January 3rd) ; Dried Had¬ dock (January 27th) ; Porridge (January 25th). Luncheon. — Tripe and Onion Sauce (December 4th) ; Plain Suet Pudding (May 13th). Dinner. — Ox-tail Soup (February 22nd). To Make Stock from Bones either Cooked or Uncooked— Break the bones into small pieces; put them into a stewpan with cold water in the proportion of one quart of water to a pound of bones. Bring the water to a boil, and when it is nearly boiling throw in a little salt to raise the scum. Carefully remove this with an iron spoon as it rises, draw the stew- pan to the side of the fire, cover it closely, and let its contents simmer very gently for five hours, by which time it will be reduced to half the quantity. Strain the liquid through a sieve into a clean bowl and leave it in a cool place till next day. Before using it skim away every particle of fat, and in pouring it out leave untouched the sedi¬ ment which will most likely be at the bottom of the bowl. This liquor will constitute what is called “ unflavoured stock/’ If it is to be used quickly the flavouring ingredients may be stewed with the bones, but if not it is best to add them afterwards — first, because the stock will keep longer without them ; and secondly, because the flavourers can then be varied to suit the kind of soup which is to be made from the stock. When the flavouring ingredients are added on the day they should be boiled for the last two hours only. One carrot, one small turnip, one leek, or failing this, one onion, one clove, two outer sticks of celery, or a quarter of a tea-spoonful of celery seed tied in muslin, one bay-leaf, a bunch of parsley, a sprig of thyme, half a 76 A YEAR'S COOKERY. small blade of mace, and six peppercorns will be needed to flavour a quart of liquid, and a small knob of sugar✪ Ox-tail Soup will help to bring out the flavour. The vegetables will not be of any use afterwards, as all their goodness will have gone into the stock, therefore if vegetables are wanted they must be cooked separately. It is not well to let the stock boil more than five hours, as if it did so it might taste unplea¬ santly of the pan. If there were not time to boil the stock in one day it should on no account be left in the saucepan all night, but rather it should be put into a bowl and finished the next day, and the stewpan should be well washed, scoured, and dried before the stock was put into it again. Stock thus made will in cool weather keep good for several days if kept in a cool place. In summer it should be boiled up every day, and the bowl which contains it should be washed and dried before it is turned into it again.

AI-modernized reading of the original text

For the Day.— One pound and a half of fresh tripe, as thick and white as can he procured. Salad : Tyro Lettuces, half an Endive, a halfpennyworth of Mustard and Cress, a halfpennyworth of boiled Beet-root. Suet if not in the house, or good dripping may be used instead. From ten to twelve pounds of the thin end of the Flank of Beef. Ask the butcher to supply a piece with as little fat as possible. Potatoes. For To-morrow.— Half a pound of Bacon, if this is not in the house. One dressed Cow-heel for Beef & la Mode. One pennyworth of Mustard and Cress. Breakfast. — Collared Tongue (Note, January 3rd) ; Dried Had¬ dock (January 27th) ; Porridge (January 25th). Luncheon. — Tripe and Onion Sauce (December 4th) ; Plain Suet Pudding (May 13th). Dinner. — Ox-tail Soup (February 22nd). To Make Stock from Bones either Cooked or Uncooked— Break the bones into small pieces; put them into a stewpan with cold water in the proportion of one quart of water to a pound of bones. Bring the water to a boil, and when it is nearly boiling throw in a little salt to raise the scum. Carefully remove this with an iron spoon as it rises, draw the stewpan to the side of the fire, cover it closely, and let its contents simmer very gently for five hours, by which time it will be reduced to half the quantity. Strain the liquid through a sieve into a clean bowl and leave it in a cool place till next day. Before using it skim away every particle of fat, and in pouring it out leave untouched the sedi¬ ment which will most likely be at the bottom of the bowl. This liquor will constitute what is called “ unflavoured stock/’ If it is to be used quickly the flavouring ingredients may be stewed with the bones, but if not it is best to add them afterwards — first, because the stock will keep longer without them ; and secondly, because the flavourers can then be varied to suit the kind of soup which is to be made from the stock. When the flavouring ingredients are added on the day they should be boiled for the last two hours only. One carrot, one small turnip, one leek, or failing this, one onion, one clove, two outer sticks of celery, or a quarter of a tea-spoonful of celery seed tied in muslin, one bay-leaf, a bunch of parsley, a sprig of thyme, half a small blade of mace, and six peppercorns will be needed to flavour a quart of liquid, and a small knob of sugar will help to bring out the flavour. The vegetables will not be of any use afterwards, as all their goodness will have gone into the stock, therefore if vegetables are wanted they must be cooked separately. It is not well to let the stock boil more than five hours, as if it did so it might taste unplea¬ santly of the pan. If there were not time to boil the stock in one day it should on no account be left in the saucepan all night, but rather it should be put into a bowl and finished the next day, and the stewpan should be well washed, scoured, and dried before the stock was put into it again. Stock thus made will in cool weather keep good for several days if kept in a cool place. In summer it should be boiled up every day, and the bowl which contains it should be washed and dried before it is turned into it again.

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Ox-tail Soup

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