An old-world recipe book

AN OLD-WORLD RECIPE BOOK about a minute then add some of the cold soup continuing to Whisk till it simmers, then Whisk the boiling Soup & pour in the Whites of Eggs still continuing to Whisk till it simmers & the eggs separate from the Soup ; eight eggs for the large quantity. Directions for Making one Gallon of Mock Turtle Soup Clean and soak half the skin of a calf’s head, boil it with a calf’s tongue for one hour or until it is tender. Make the water you have boiled the skin in six quarts, and add to it a shin of beef, a cow heel cleaned but not boiled, a few bones, 17 B AN OLD-WORLD RECIPE BOOK 1 lb. of bacon or a bacon bone, a lb. of onions sliced and friend brown, with I lb. of flour dredged on whilst frying ; three carrots, two parsnips, a turnip, two heads of celery, a little thyme and parsley, a crust of burnt bread, and a little salt. Let the whole stew gently for eight hours to obtain all the goodness out of the meat, by which time it should be reduced to four quarts. Strain through a hair sieve or fine calender — when cold take the fat off it— put it into a stew pan, and when it boils add to it 2 ozs. of flour rolled in 2 ozs. of butter, and i oz. of loaf sugar. Cut the skin and tongue into pieces | of an inch square and i8 AN OLD-WORLD RECIPE BOOK add it to your soup, and the balls as receipt. To every quart of soup put two tablespoonfuls of the Turtle sauce and the same quantity of Sherry or white wine, let it just boil and take it off ; when serving squeeze the juice of a lemon into your tureen, and put your soup upon it. To make halls. — Take 2 ozs. of flour, 2 ozs. of grated bread, 2 shallots, a little thyme and parsley and lemon peel chopped very fine ; as much Cayenne pepper as will lie on a sixpence, and as much grated nutmeg as will lie on a shilling ; mix with an egg — a lump of butter, and a little Turtle sauce ; make into AN OLD-WORLD RECIPE BOOK balls about the size of marbles and fry brown in the pan. This receipt is very excellent for gravy hare, carrot, or other soups — leaving out the skin and substituting either carrot or hare, but they will not require so much thickening. The bones of a calf’s head greatly im- prove soup. Three lbs. of skin and a tongue, with the balls ordered, is sufficient for one gallon of soup. For carrot soup, add more carrots, and pulp a few through a sieve to thicken with. All soups are in- finitely better for being made the day before you want them. May 14, 1844. AN OLD-WORLD RECIPE BOOK Hare Soup Take a Hare, skin it and cut it in pieces, wash it very little, put it in a stewpan with 2 Turnips, 4 Carrots, 6 Onions (fry the Onions a good browTi), half a pound of Bacon, 2 pounds of lean Beef, a head of Celery, a teaspoonful of sweet pepper, one ditto of black pepper & one of Cloves, salt to your taste, a bunch of sweet herbs, 4 quarts of boihng Water, let it simmer 5 hours, then strain it & take the best part of the Hare out, strain the gravey & thicken it with Flour & a little Mushroom Ketchup. The Beef must be fried also. Only a few Cloves. AN OLD-WORLD RECIPE BOOK Peas Soup