High-class cookery recipes

Half a head of Celery, A bouquet Garni, Twelve Peppercorns. Salt. Two quarts of Second Stock. Cut the ox-tail into joints and blanch them for five minutes. Take them out of the water and wipe them dry. Melt two ounces of the butter in a stewpan, put in the pieces of ox-tail, the vegetables cleaned and cut small, the herbs and the spices. Fry all these together for ten minutes. Add the stock, and the salt. Let this come to the boil, skim well, and then simmer two hours. Take another stewpan and melt two ounces of butter, put in the flour, fry it a little. Then pour in the stock (which must be strained and freed from fat), stir until boiling, draw the saucepan to the side of the fire, and let it boil slowly for about fifteen minutes. Season to taste. Strain the soup into the tureen, serve in it the pieces of ox-tail and thin pieces of carrot and turnip, cut into rounds about the size of a shilling ; these must be boiled tender before being put into the soup. Potage au Riz. Ingredients, Two quarts of White Stock. Four tablespoonfuls of ground Rice. Half a pint of boiling Cream, One teaspoonful of Sugar, Salt to taste. Put the stock, which must be white and freed from fat, in a stewpan ; when nearly boiling, stir in the ground rice, or better still, French flour of rice, which is smoother ; stir well, and let it boil for ten minutes. Add the seasoning but not any pepper; then, when boiled sufficiently, add the cream, and strain before serving. Potage a la Tortue Fausse. Ingredients, Half a Calf s Head. One Carrot. One Turnip. Half a head of Celery. One Onion. A bouquet Garni. Twenty Peppercorns. Mace, Cloves, and Salt. Quarter of a pound of lean Ham. Three ounces of Butter. Three ounces of Flour, Two glasses of Sherry. Four quarts of "Water. Juice of half a Lemon. Wash and bone the head. Tie the meat in a cloth and chop the bones. Put the meat, bones, and four quarts of cold water into a stewpan, place it on the fire, add some salt, let it boil up, and skim well. Let it boil about three hours. Strain the stock into a basin to get cold, then carefully remove the fat. Now melt the butter in a stewpan; then put in the vegetables, cleaned and cut up small, the ham cut into dice, and the herbs and spices. Fry all these for ten minutes ; add the flour, and stir well. Now add the stock, stir until boiling, move the stewpan to the side of the fire, and let it simmer ten minutes. Put in the sherry, lemon juice, salt, and cayenne, and strain the soup into another stewpan. Cut some of the calf s head into small neat pieces, and serve it in the soup. Make some veal stuf&ng as follows : Two ounces of beef suet, three ounces of bread crumbs, one teaspoonful of chopped parsley, a quarter of a teaspoonful of chopped thyme and marjoram, half a teaspoonful of grated lemon-peel, a little nutmeg, one egg, pepper and salt; mix these all together, and roll into small balls. Poach these in salted water and then put them into the soup. Potage au Tapioca. Ingredients, One pint of White Stock. One ounce of crushed Tapioca. Two yolks of Eggs. One gill of Cream or Milk. Salt.