Scientific cooking with scientific methods

Mock Turtle Soup 1 calf's head. I3 teaspoon peppercorns. 6 cloves (ends pinched out). 1 small onion, sliced. 1 small carrot, diced. 21^ cups brown stock. 2 hard-boiled eggs. i| cup butter. % cup flour. Juice of Jo lemon. 1 cup stewed and strained }2 cup Madeira wine, tomato. Wash and clean calf's head. Soak from one to two hours in cold water to cover. Cook until tender in three and a and a half quarts of salted boiling water, to which the seasonings and vegetables have been added. Remove head, boil stock until reduced to one quart, strain and cool. Melt and brown butter, add flour, and stir until well browned, then pour on slowly brown stock. Add head stock, tomato and one cup force-meat cut in dice, and lemon juice ; also egg balls made from yolks of eggs. Heat very hot, add wine and serve at once. Mulligatawny Soup. 5 cups white stock. 3 tablespoons flour. 1 cup tomatoes. I4 cup butter. 1 pepper, chopped fine. 2 cloves. 1 apple, sliced. Sprig parsley. 1 cup boiled rice. Very little curry powder. Onion, carrot and celery. Salt and pepper to taste. I4 cup each, cut fine. 1 cup raw chicken, cut in small pieces. Cook vegetables and chicken in the butter until brown. Mix curry powder and flour, add to the butter and vegetables, with the cloves, parsley, stock and tomato. Simmer one hour and ten minutes, strain, reserving the pieces of chicken, and rub the vegetables through a wire puree sieve. Reheat, add chicken, boiled rice, and salt and pepper to taste. Consomme. 4 lbs. round of beef and bone. 3 lbs. knuckle of veal. y^ cup each carrot, turnip 2 or 3 sprigs each parsley, and celery, cut fine. thyme and marjoram. 3 quarts water. 1 3-pound fowl. 1 teaspoon peppercorns. 2 tablespoons butter. 3 cloves. }^ bay leaf. 1 tablespoon salt. 1 onion, sliced. Cut the beef into small pieces and brown one-third of it in the marrow from the bones or some butter; put remaining quantity in soup-kettle with veal and bones cut very fine, so they can be placed in the kettle compactly. Turn in the browned pieces of meat, and turn some water in the frying-pan you take the meat from, and get all the brown from the pan and turn into the kettle to give the soup a fine color. Then cover the meat and bones in the soup-kettle one inch above the meat, heat slowly to the boiling-point, and simmer for three hours. Cook your fowl in water enough to make about one quart of stock; it will require about two and a half hours' cooking, or until the fowl is quite tender. Add this liquor to your soup-kettle and simmer one hour longer. Cook the celery, turnip, carrot and onion with two tablespoons butter for five minutes, and turn into the soup with the remaining seasonings, and cook for one hour and a quarter. Strain, cool quickly, remove fat, and clear. The fowl can be used for creamed chicken croquettes or chicken salad. This consomme is used with a variety of ingredients, and whatever solid is put into it gives it its name. For example : Consomme with vegetables cut any shape you like, and cooked until tender before you put them in the consomme. Consomme Princess. Consomme with diced chicken and tender peas. Consomme Aux Pates. Consomme with Italian pastes that have been first cooked in boiling salted water until tender. It can be either macaroni, spaghetti or noodles. Consomme with Poached Bgg,