Practical household cookery

Cut at the different joints two ox-tails, so that the pieces are as nearly as possible of the same size ; soak them afterwards in cold salt water for about an hour or two to remove the blood, then wipe the pieces with a cloth and fry them in a stewpan with two ounces of butter to a nice brown ; after which, add two quarts of stock, an onion with two cloves, and a "bouquet garni" Boil, skim, and simmer for three or four hours, or until the pieces of ox-tail are well cooked. Meantime cut a carrot and a turnip in small dice, shred an onion very fine, fry these in a stewpan with one ounce of butter till nicely browned, then moisten with a little broth, and simmer till well done. When the pieces of ox-tail are properly cooked skim off the fat, and pour the meat and broth into the soup-tureen with the vegetables cooked apart This can also be made thick by adding flour prepared in the same way as mock turtle (No. 65). 67. HARE SOUP A LA SUSINOISE. Cut in dice of mediuni size the fillet as well as the most fleshy and tender part of a hare, cook it in a quart of good broth, and when done strain the broth through a fine sieve ; put it back into the stewpan ; add more broth, if required, and boil. Meantime put the pieces of hare into a soup-tureen with four spoonfuls of big haricot beans, one turnip, one carrot, the heart of a small cabbage, and half a head of celery all shred fine, well cooked, and soaked in game gravy ; pour the boiling broth over, and serve. 68. HARE SOUP (ENGLISH STYLE). Cut in small parts the half of a hare ; fry the pieces in a stewpan with three ounces of fat bacon cut in dice, and the same quantity of butter; when the pieces of hare are browned let them get cold in the stewpan ; then add two tablespoonfuls of flour, half a bottle of claret, one quart of broth, a small " bouquet garni," one dozen small button mushrooms, an onion, a little cayenne, two cloves, a little grated nutmeg, and salt to taste. Boil, skim, and simmer for about an hour ; after which, take the pieces of hare out, bone them, put the meat back into a clean stewpan with a dozen small quenelles of chicken ; strain the broth in which the hare was cooked over the meat and quenelles, add some more hot broth if required, boil, and serve. 69. RICE QUENELLES SOUP. Prepai*e a good risotto (see Risotto) with four ounces of rice ; lay it on a dish to get cold. Meanwhile take half a pound of chicken breast or lean fillet of veal and two ounces of either chicken or calf s liver ; hash this fine and brown it well in a stewpan, with two ounces of butter ; then pound it in a mortar with the risotto; mix the contents well together with three whisked eggs, a little grated nutmeg, and salt to taste; pass the lot through a sieve into an earthenware pan, moisten with a little boiling broth or water, stir till nicely soft and firm; if too thick add a little bechamel, or if too clear the yolks of a few eggs ; mix well ; then take a teaspoon in each hand, and with them shape the compound into small quenelles, put them in a buttered saute-pan, and ten minutes before serving pour over tbem a quart of boiling broth, boil for six or eight minutes before pouring it into a soup- tureen, and serve. 70. VEGETABLE QUENELLES SOUP. Boil three pints of green peas in plenty of salt water and a little mint ; when well cooked strain the water, put the peas in a stewpan, and mix them well with an ounce of fresh butter, a spoonful of Bechamel sauce, a little grated cheese and nutmeg, and salt to taste. Let it get cold ; then proceed to make a dozen quenelles as in No. 69, boil these in the same way, and serve. By the same process, quenelles can be made with lentils, white haricot beans, and carrots. 71. POTATO QUENELLES SOUP.