Cookery for every household

Juice of 1 orange. 1 table-sp. flour. 1 table-sp. dripping or butter. Seasoning. Wash and scrape the cow-heel well, dividing it into four or five pieces. Then blanch it, unless this has already been done by the butcher — put it into a saucepan with cold water to cover it, bring to the boil and pour the water away, rinsing the heel again with cold water. When thoroughly clean, put it into a large saucepan with the meat boilings and a little stock, and bring it slowly to the boil. Skim if necessary, add the vegetables cut in pieces, the bunch of herbs, ham trimmings or a small ham bone, and the rind of the orange peeled off very thinly. Simmer all slowly until the flesh slips away easily from the bone of the cowheel and add more water if the quantity should reduce too much. When ready strain, remove all fat from the top of the stock, and cut the flesh in small pieces. Melt the butter or dripping in a saucepan and let it brown slightly, mix in the flour and brown that also, then add the stock and stir until boiling. Skim and add more seasoning if necessary, also the pieces of flesh and orange juice. Note, — A glass of port wine and a few forcemeat balls added to the soup will make it like mock-turtle. Time to cook, 4 to 5 hours. Probable cost. Is. 3d. to Is. 6d. Quantity, about 3 pints. 8. Croute-au-Pot This is Pot-au-Feu (Recipe 22) served with toasted bread and a garnish of vegetables. Cut a round roll in slices and toast the slices or bake them in the oven until a golden brown colour on both sides. Place those in the soup tureen and moisten them with a little of the hot soup or bouillon. Then fill up with more boiling hot bouillon and add some of the vegetables from the pot-au-feu, cut in small pieces. A little chopped parsley or chopped chives may also be added. Sometimes the bread is dipped in the bouillon before being toasted in the oven. 9. Giblet Soup (Potage aux Abatis) 2 or 3 sets of giblets. 3 pts. second stock 1 carrot. 1 small turnip. 1 onion stuck with 4 cloves. A small ham bone. A bunch of herbs. 1 oz. butter or bacon fat 1 oz. flour. 1- glass sherry or marsala. A squeeze of lemon juice. Pepper and salt. The giblets of a fowl include as a rule the head, neck, liver, heart, gizzard, feet, and sometimes the pinions as well. Those of a duck, goose, turkey, or chicken may be used for making this soup. If turkey giblets are selected, a larger proportion of stock must be allowed. Wash and scald the giblets well, removing any ends of feathers. Skin the feet, remove the beak and split the heads in two, remove the inside skin from the gizzards, cut all in small pieces and dry them well. Now melt the butter or bacon fat in a saucepan, lay in the prepared giblets and fry them until nicely browned. Pour