The Portland Woman's Exchange Cook Book

4 lbs. of beef, cut from the under part of the round. 4 lbs. of shin of veal. 1 fowl, weighing about 5 lbs. 6 quarts of cold water. 1 large onion. 4 tablespoons each of chopped carrot, turnip and celery. 2 sprigs each of parsley, thyme and summer savory. 3 bay leaves. 1 large leaf of sage. All these herbs being tied in a piece of muslin. 40 peppercorns. 6 cloves. 1 3-inch piece of cinnamon. 10 allspice and a tiny bit of mace. 2 level tablespoons of salt. 4 tablespoons of butter. Whites of 2 eggs. Cut the beef and veal into small pieces and put them in the soup pot. Cook over a rather hot fire for half an hour, stirring often. Then add the 6 quarts of cold water and let the contents of the soup pot heat slowly to the boiling point. Skim carefully and set back where the soup will bubble all the while and in every part of the kettle. Cook for 3 hours and then add the fowl, first cleaning it thoroughly. When the soup has been cooked for 5 hours, put the butter, the onion cut fine, and the chopped vegetables into a fryingpan and cook gently for half an hour. Then turn these ingredients into the kettle and add also the spice, herbs and salt. Cook for an hour and a half longer. When the fowl has been cooked for 2 hours and a half, see if it is not tender enough to take up, as it need be cooked in the soup only long enough to make it tender. In that time it will impart a good flavor to the stock. After the soup has simmered in all for 6J/2 hours, pour it through a fine sieve and set it away to cool. In the morning there will be a jelly, from which every particle of fat should be removed. Put the jellied stock into the soup pot with the well beaten whites of the eggs, and heat slowly to the boiling point. The instant the stock begins to bubble, set it back where it will keep just at the boiling point for half an hour. Strain it at the end of that time, and it will be found clear and of fine flavor. The soup may be used as it is, or may be garnished like bouillon. Miss Failing, Philadelphia Stewed Oalf s Head and Calf's Head Soup. Clean a fine calf's head, split it, and lay it for 3 hours in water. Put it on to boil in water to cover it. When the meat falls from the bone, cut it into square pieces and lay it in a stewpan with cloves, mace, nutmeg, cayenne, a bundle of sweet herbs, and a large onion cut small. Salt it to your taste and put in enough of the liquor to cover it. Cook gently 1 hour, then take 14 lb. of butter rolled in flour, and some browned butter, mix it with. the stew and boil J/^ hour longer. Add a glass of sherry. Fry the liver, put it around the dish with some forcemeat balls, also fried. Boil the brains in a bit of linen, mash them fine and put them in the stew. The Soup, Boil a knuckle of veal with the head, adding water to take the place of that removed for the stew. Boil 1 hour with 1 large onion cut small, 4 cloves and a bouquet of sweet herbs. Brown it with browned butter, and roll some butter in flour to thicken it. Add 1 glass of sherry. Toast some bread and cut into dice, with some thin slices of lemon and egg. Put them in your tureen, pour your soup over them, and serve. Miss Catherine Percival. Calf's Head Soup. Wash thoroughly the head which has been prepared by the butcher; put on to cook in cold water. When at the boiling point, pour off the hot water and cover with cold water. When cold, rub it with lemon and put into boiling water, enough to cover it; add 2 tablespoons of white wine, 12 peppercorns, 1 bayleaf, 1 onion, 1 carrot, and 1 sprig of parsley. Let boil 2 hours, or until tender, but not ready to fall apart.