European and American cuisine

3 quarts of cold water, some salt, 1 onion, a few leeks, and a bonquet ; cover and boil slowly until done. In the meantime make a panada as follows : Set a small saucepan with Y2 cupful boiling water and Ys tablespoonful butter over the fire ; stir into this 3 tablespoonfuls flour and continue stirring until the mixture loosens itself from the bottom of the saucepan and has formed into a smooth paste ; then take it off ; stir Y^ tablespoonful butter to a cream, add the yolks of 3 eggs, one at a time, the boiled paste, and the fine-chopped chicken meat ; also Ys tablespoonful farina, and season with salt and pepper ; beat up the white of 2 eggs and stir lightly through the mixture. When the chicken is done take it out ; strain the soup through a sieve, and remove the fat ; put the soup back into the soup kettle, and as soon as it begins to boil form the forcemeat into small dumplings with 2 teaspoons ; drop them into the soup ; boil slowly 5 minutes and then serve. Oxtail Soup à l'Allemande.— Wash and cut 1 oxtail into pieces ; place them in saucepan ; add 2 ounces butter, 2 tablespoonfuls fine-cut carrots, 1 fine-cut parsley root, 1 fine-cut onion, 2 branches of soup celery, and 2 ounces fine-cut raw ham ; stir this over the fire and cook 15 minutes ; add 2Ys quarts of stock, a bouquet, and Ys teaspoonful pepper ; cover the saucepan tightly, and boil till the oxtail is done ; then strain the soup ; remove the fat ; cut the meat from the bones, lay it in the tureen, and set it in a warm place ; return the soup to saucepan again ; place it over the fire. Melt 1 tablespoonful butter in a small frying pan, add 1 large heaping tablespoonful fiour ; stir until the flour has obtained a light brown color ; then add it to the soup ; add 1 gill of Madeira wine, Ys cupful fine-chopped mushrooms, or 1 tablespoonful mushroom catsup ; cook 10 minutes ; season to taste with salt ; add a little sugar color ; pour the soup over the meat in the tureen and serve. Another way is to add 2 tablespoonfuls boiled barley. Mock Turtle Soup. — Plunge a nice fresh calf s head into boiling water, let it remain 1 minute, then remove and rub all over with a coarse towel, to remove all the remaining hair ; carefully cat the flesh, starting from the center of the head right down to the nostrils, and then with a sharp knife bone it from the top to the base on both sides. Having boned the head, put it in a stewpan over the fire ; cover with cold water, and as soon as it boils skim it well and continue to boil for 10 minutes ; take the calf's head out and lay it in cold water ; then butter the bottom of a soup kettle and lay over it 4 thin slices of raw ham, about ½ pound in all. On this put 1 veal knuckle cut into fine pieces, and an old chicken partly roasted ; add 2 quarts of cold water ; cover and boil until the broth is reduced to a glaze (which means until the water has boiled away, and the bottom of the kettle is covered with a rich brown gravy ; great care must be taken not to have the fire too strong, 8o it does not burn, otherwise the bouillon will be worthless ; frequent stirring is necessary while boiling) ; then add the calf's head, also the tongue ; fill the kettle with cold water, and as soon as it boils add 1 carrot, 3 large onions, 1 sprig of soup celery, 1 small white turnip, a large bouquet,