Culinary jottings

so I shall describe both methods. First, for the clear :— Procure the stock meat as usual, and either half an oxhead unskinned, or a sheep's head (a calf's head is the proper thing, but we must deal with fact, not fiction, knowing that we cannot get veal here), well, — clean the head thoroughly, keeping the skin on, and scalding it to get rid of the hair or wool : remove every atom of brain and wash the meat in several waters, set it to soak awhile in cold water, and then place it in your soup kettle ; cover it with water and let it simmer slowly for an honr, skimming all fat, and scum that may rise : take it up (it will be about half done), remove the bones and set it, with a weight upon it, on a dish to flatten and get cold, Now throw your shin, &c., into the soup kettle, adding to the cold head liquor already there, the bones just removed, sufficient cold water to cover the bone and meat completely and an ounce of salt. Proceed now as for consomme skimming very carefully, and retarding the boiling point as much as you can by periodical additions of water : when boiling takes place, ease off the fire, and add two Bombay onions in quarters, a head of celery, a couple of carrots, the rind of two limes, a large bunch of parsley, a quarter ounce of dried basil, (sold in bottles) a tea-spoonful of dried thyme, and of marjoram, (the herbs in a muslin bag) a dozen pepper corns, two anchovies cut up, half a wine-glass of mushroom ketchup, a tablespoonful of sugar, and a tea- spoonful of caramel. Simmer slowly now for about three hours, skimming the surface occasionally, and on no account permitting the vessel to boil. Now strain very carefully, and set the soup in a bowl to cool and throw up all grease. Cut the cold head into one-and-a-half -inch squares, skim the cool soup well, and pour it into a large sauce-pan adding the pieces of head. Let the pieces cook slowly for half an hour, then drain them, and again strain the soup : clarify it if necessary adding a glass of Madeira, and the juice of a lime. Let this be heated up finally when required, and pour the soup into the tureen over a dozen or so carefully selected pieces of the head arranged therein. Serve, with limes cut into quarters, which should be handed round followed by the Madeira. The hasil is most necessary, and the whole success of the soup depends upon strict attention to the flavouring herbs and ingredients. Select gelatinoua, not meaty pieces, for the garnish. For the thick : — Go back to the period when you strained the soup and set it to get cool. Thick mock-turtle. m i i i ij^ j^ lake a large sauce-pan, and melt at the bottom of it three ounces of good butter, mix into it three ounces of flour, when it looks nice and velvety, gently add the soup, stirring it in by cupfuls. Put into it the pieces of head, a glass of Maderra, and the juice of a lime. Let the soup come to the boil to thicken properly, and let it simmer slowly immediately afterwards, constantly stirring to prevent the meat sticking to the bottom of the pan. When ready (which you will decide by testing the meat) you can add a little more Madeira if you find it needed, and serve.