Cassell's dictionary of cookery

quart of nicely-flavoured stock made from the bones of veal. The liquor in which veal, mutton, or chickens have been boiled will answer excellently for the purpose. Before being used it must be simmered for an hour with the flavouring ingredients mentioned below. Let the stock boil ; then stir into it two table-spoonfuls of corn-flour which has been mixed to a smooth thin paste with a little cold milk. Draw it to the side of the fire, and let it simmer gently, Stirring all the time, for seven -minutes. Season with pepper and salt. Put the yolk of an egg into the soup tureen, beat it WHI ( 1117 ) WHI with a table- spoonful of milk, and stir ia gradually half a pint of boiling milk; add the stock, and serve immediately. When veal bones or cold meat liquor are not at hand, take one pound of the scrag end of a neck of veal, and a slice of thin lean ham, or a piece of bacon-rind which has been scalded and scraped ; put them into a stewpan with a small carrot, a turnip, one large onion, a blade of mace, a bunch of parsley, a sprig of thyme, and four peppercorns. Pour over the ingredients half a gallon of cold water, let the liquor boil, skim carefully, then draw it back, and simmer gently till it is strong and good. Strain it, and when cold, free it entirely from fat, and it will be ready for being converted into white soup. Time to simmer the stock, three hours. Probable cost of the scrag end of the neck of veal, 7d. or 8d. per pound. Sufficient for five or six persons. White Soup, Family. — Take four pounds of the knuckle of veal and one pound of lean ham, put them into a stewpan, pour over them three quarts of water, and add an onion stuck with a clove, a bunch of parsley, a small sprig of thyme, half a bay-leaf, a small blade of mace, the thin rind of a quarter of a small lemon, and eight peppercorns. Let the liquor boil, skim carefully, draw it to the side, and simmer gently till the meat is tender. Take up the veal, and serve it separately with parsley sauce. Strain the liquor, and when cold, free it entirely from fat. When it is wanted, put it into a stewpan and let it boil; mix two table-spoonfuls of arrowroot to a smooth paste with three tablespoonfuls of cream, add half a pint of new milk, and stir this into the soup. Let it simmer for ten minutes, season with pepper and salt, and serve immediately. Time, two hours to stew the veal. Probable cost of veal, 5d. or 6d. per poimd. Sufficient soup for ten or twelve persons. White Soup, Portable.— Procure as fiae a leg of veal as can be got, remove the whole of the sMn and fat, chop in pieces two dozen fowls' feet, wash them well, put them into a large iron kettle ^vith three gallons of water, stew until the meat is tender enough to separate, cover down close, and stew for eight hours ; take a tea-cup and fill it with the soup ; set it where it can quickly cool. If when cold it is hard enough to cut with a knife, strain through a sieve and remove all the fat, pour into cups the clear jelly, put them into a stewpan with boiling water until they are like glue ; let them cool, and when nearly cold run a ring round them and turn them on a piece of new flannel; it will draw all the moisture out of them : turn them in seven hours, and continue until they are quite hard. Put them in tin canisters in a dry place.