The method of preparation is : First soak the calf's- head in cold water for an hour for the purpose of cleans- ing it of blood or such other remaining impurities as there may be, then after drying the same in, a clean towel, put it into''a large sauce-pan and pour thereon the five quarts of cold water. The sauce-pan is then placed dver a quick fire, and being carefully cleared of scum as it boils, which it should do speedily, the onions, mixed spices, pepper and salt must be thrown in at once. Hav- ing reached the boiling point and the flavoring materials been added, the whole should now be permitted to boil slowly until the meat will readily separate from the bones — a period Qf from two to five hours to be detenr^ined by the age of the calf— when the tongue is to be removed and skinnedi also the meat taken from the cheeks and both cut into small pieces to be presently used. The bones and head remaining in the saucepan, must now be permitted to boil four hours, at the end of which the liquor should be drawn off and strained, and the small pieces of mea!t remaining in tlje saucepan, must be col- lected, cut £ndy, seasoned with pepper and salt, t6 which add a little flour, and then combined with the two fresh eggs to give consistency to the mixture, rolled into small balls, and placed in the oven for five minutes in order that they may keep shape by being hardened. BROWN SOUP. 5 Now taking a clean saucepan let the butter be melted and the remainder of the flour stirred into it, when the liquor should be added and the whole stirred until it boils. The pieces of meat from the cheek and tongue pre- viously prepared must now be thrown in; and' all allowed to boil for ten minutes. The lemon's, thinly sliced, are to be placed in the tureen, together with the sherry and the balls and the catsup, over which the soup is to be poured, when it is ready for serving. Note. — If the soup is not sufficiently dark in color a little cara- mel may be added, the instructions for the preparation of which are given on page — '■ , I Brown Soup. — Materials and quantities: Three pounds of shin of beef, two and one half quarts of cold water, one ounce of butter, one ounce of flour of rice, one dessert spoonful of mushroom catsup, one dessert-spoonful Harvey's sauce, one teaspoonful of whole black pepper, one teaspoonful of whole white pep- per, one dozen cloves, one-half tablespoonful of salt, six drops of caramel, one carrot, one turnip, one-half head 6f celery and one onion. In preparing this soup the first thing to be done is the cutting of the meat from the bone, and the remov- ing of the marrow. Then the marrow and tjie butter must be heated together in a large saucepan, and when the smoke arises from theni^ the meat and bone must be put into the same and browned, and the vegetables cut into very small pieces and browned also. To this add the water in its given quantity and allow, the whole to come quickly to the boiling point, skimming carefully 6 SOUPS. meantime. The salt, pepper and cloves, should now be thrown m and the whole allowed to boil slowly, for four hours when the liquor should Ije strained and returned to the saucepan. The flour of rice should now be put into a bowl and made smooth with the Harvey's sauce and catsup, then added to the strained liquor in the saucepan, and boiled together with it for ten minutes to prevent the flour of rice tasting raw. Just before serving add the caramel which does not require to be cooked, but is used for the purpose of giving the soup the proper color. G-iblet Soup. — The quantities and ingredients re- quired are : ✪ Brown Soup

AI-modernized reading of the original text

The method of preparation is : First soak the calf's head in cold water for an hour for the purpose of cleansing it of blood or such other remaining impurities as there may be, then after drying the same in, a clean towel, put it into a large sauce-pan and pour thereon the five quarts of cold water. The sauce-pan is then placed dver a quick fire, and being carefully cleared of scum as it boils, which it should do speedily, the onions, mixed spices, pepper and salt must be thrown in at once. Having reached the boiling point and the flavoring materials been added, the whole should now be permitted to boil slowly until the meat will readily separate from the bones — a period of from two to five hours to be detenr^ined by the age of the calf— when the tongue is to be removed and skinnedi also the meat taken from the cheeks and both cut into small pieces to be presently used. The bones and head remaining in the saucepan, must now be permitted to boil four hours, at the end of which the liquor should be drawn off and strained, and the small pieces of meat remaining in the saucepan, must be collected, cut finely, seasoned with pepper and salt, t6 which add a little flour, and then combined with the two fresh eggs to give consistency to the mixture, rolled into small balls, and placed in the oven for five minutes in order that they may keep shape by being hardened. BROWN SOUP. Now taking a clean saucepan let the butter be melted and the remainder of the flour stirred into it, when the liquor should be added and the whole stirred until it boils. The pieces of meat from the cheek and tongue previously prepared must now be thrown in; and all allowed to boil for ten minutes. The lemon's, thinly sliced, are to be placed in the tureen, together with the sherry and the balls and the catsup, over which the soup is to be poured, when it is ready for serving. Note. — If the soup is not sufficiently dark in color a little caramel may be added, the instructions for the preparation of which are given on page 10. '■ , I Brown Soup. — Materials and quantities: Three pounds of shin of beef, two and one half quarts of cold water, one ounce of butter, one ounce of flour of rice, one dessert spoonful of mushroom catsup, one dessert-spoonful Harvey's sauce, one teaspoonful of whole black pepper, one teaspoonful of whole white pepper, one dozen cloves, one-half tablespoonful of salt, six drops of caramel, one carrot, one turnip, one-half head of celery and one onion. In preparing this soup the first thing to be done is the cutting of the meat from the bone, and the removing of the marrow. Then the marrow and tjie butter must be heated together in a large saucepan, and when the smoke arises from them, the meat and bone must be put into the same and browned, and the vegetables cut into very small pieces and browned also. To this add the water in its given quantity and allow, the whole to come quickly to the boiling point, skimming carefully meantime. The salt, pepper and cloves, should now be thrown m and the whole allowed to boil slowly, for four hours when the liquor should be strained and returned to the saucepan. The flour of rice should now be put into a bowl and made smooth with the Harvey's sauce and catsup, then added to the strained liquor in the saucepan, and boiled together with it for ten minutes to prevent the flour of rice tasting raw. Just before serving add the caramel which does not require to be cooked, but is used for the purpose of giving the soup the proper color. G-iblet Soup. — The quantities and ingredients required are :

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My mother's cook book