Cassell's dictionary of cookery

them in five pints of good nicely-flavoured veal stock for about an hour. Lift them out, pick off all the white meat, put the bodies of the birds again into the stewpan, and let them. simmer an hour and a half longer. Season the broth -with salt and cayenne, and when it is sufficiently simmered pour it out, let it cool, and thoroughly take off the fat which rises to the surface. Pound the white flesh of the birds to a perfectly smooth paste, and with it a tea-cupful of finely-grated bread-crumbs. Mix gradually with this paste a small quantity of the boiling stock, and press it through a fine hair sieve. Add the rest of the stock, and stir the whole over a gentle fire in a clean saucepan until it boils. Add from a pint to a pint and a half of boiling cream. Serve very hot. If liked, the cream may be slightly flavoured with almonds. If veal broth is not at hand, a little may be made as follows : — Buy a knuckle of veal from which nearly all the meat has been cut off. Break it into small pieces, and put it into a stewpan with haH a pound of lean ham cut up small — or a ham bone — a small carrot, a small onion, a head of celery, a large blade of mace, a bunch of parsley, and a dozen white peppercorns. Pour over these a gallon of cold water. Bring the liquid slowly to the boil, skim very carefully, then draw the pan to the side and let the contents simmer for six or seven hours until the stock is reduced to five pints. Pour the soup out, and leave it until the next day. Take the fat from the top, and pour off the soup without the settlings. Boil the fowls in this stock. If the soup is not sufficiently thick, it may be made so with a little arrowroot or ground rice. Time, about four hours. Probable cost, Is. 8d. per pint, exclusive of the veal stock. Sufficient for a dozen persons. Potage (a la Xavier). — Mix the wellbeaten yolks of four eggs and the white of one with three-quarters of a pint of flour. Add a little pepper and salt, the eighth part of a nutmeg grated, and a dessert-spoonful of chopped parsley, and mix aU the ingredients thoroughly. Stir in as much stock as will make the batter thin enough to pass through a colander. Boil two quarts of strained and nicely-flavoured stock. Put the batter into it by means of a ladle perforated with holes, and stir well as Jlong as it is on the fire. Skim carefully. Boil a quarter of an hour longer, and serve. Probable cost, exclusive of the stock, 7d. Sufficient for eight or nine persons. Potage, Bisque {see Crayfish Soup or Potage Bisque). Potage de Veau.— Take a knuckle of veal weighing about five pounds. Cut off the meat, not too closely, and break the bone into small pieces. Put these into a stewpan with an onion, a large blade of mace, a dozen peppercorns, a bunch of parsley, and a small sprig of thyme. Pour over all two quarts of cold water. Cover the saucepan closely, and simmer the liquid gently for six hours. Strain the soup, and leave it until the next day ; it ought to form a jelly. Put it, free from fat and sediment, into a stewpan, »with a little pepper and salt, and any vegetables or mixture of vegetables that may be chosen. Jerusalem POT ( G19 ) POT