parsley, cliopped and blanched, while in the other half a few mushrooms, chopped very fine and squeezed in the corner of a napkin, must be mingled. This is em})haticany " a dish to set before a king." It is to be remarked that none of the spices should pre- vail except the ca^^enne pej^per ; and even this should scarcely n>ake itself felt. Many persons add a wine-glass of Madeira just before taking the soup from the stove, and others put .slices of lemon ; that depends on the taste. " But I never put them," says M. Careme. 59. Sheep's Head Broth. Take a fat young head and a " gang " of trotters, all ■carefully singed. Wash and scrape them well, and let them soak in cold water for an hour or two. Take out the eyes, split the head into halves and remove the brains. Shorten the jawbones where there is no flesh, and cut out the gristle inside the nose. Prepare the trotters for dressing ; wash and brush the feet once more, and leave them in water till wanted. Put the two halves of the head together and tie a string round to keep the brains and the tongue in their proper positions. Lay it in a saucepan with a j^ound of the scrag-end of a neck of mutton, a large cupful of barley, and about half a pint of dried peas which have been well soaked for twenty-four hours in cold Avater. Pour over all a gallon of water, and add a little salt; boil the contents of the stew-pan very gently, and carefull}^ remove the scum as it rises. When the head has boiled an hour, put in the trotters, and at the end of two hours add two carrots, two turnips, and two onions, all sliced together, with a few sticks of celery if liked. Boil the head three hours or three hours and a half longer, and remember that the SOUPS. 10» more slowly it is boiled the better will be the broth, head, and soup. Serve the head on a dish with the trotters round it. I fear that this most wholesome and appetising dish will never reach the tables of the great. But, when they are satiated Avith Potage a la Reine, Puree d'asperges, and so forth, they might give sheep's head broth (for which, of course, we- are indebted to Scotland) a trial. 60. Queen Soup (Potage a la Heine). Skin and clean two rabbits ; let them be Avashed in Avarm Avater ; stCAv for an hour Avith sufficient strong A^eal broth, to coA^er the meat, and a bunch of parsley. Take out the- rabbits, and soak the crumb of a penny loaf in the liquor ; cut the meat oft' and pound the flesh in a mortar, adding the soaked crumb and the 3'olks of four hard-boiled eggs ;. rub this through a coarse sicA^e or tammy, and add to it a quart of nursery milk that has been previously boiled. This is the cheapest form of one of the most ancient and most delicate of soups. Why it should be knoAAai in France as Potage a la Rcine has long been a mj'stery ; but I venture to surmise that the Sovereign in question Avas Mary Queen of Scots. At all events, it has long been highly popular as " Queen " soup in Scotland. 61. Another Old Scotch White Soup (Potage a la Heine). ✪ Sheep's Head Broth

AI-modernized reading of the original text

parsley, chopped and blanched, while in the other half a few mushrooms, chopped very fine and squeezed in the corner of a napkin, must be mingled. This is emphatically " a dish to set before a king." It is to be remarked that none of the spices should prevail except the cayenne pepper ; and even this should scarcely make itself felt. Many persons add a wine-glass of Madeira just before taking the soup from the stove, and others put .slices of lemon ; that depends on the taste. " But I never put them," says M. Careme. 59. Sheep's Head Broth. Take a fat young head and a "gang" of trotters, all ■carefully singed. Wash and scrape them well, and let them soak in cold water for an hour or two. Take out the eyes, split the head into halves and remove the brains. Shorten the jawbones where there is no flesh, and cut out the gristle inside the nose. Prepare the trotters for dressing ; wash and brush the feet once more, and leave them in water till wanted. Put the two halves of the head together and tie a string round to keep the brains and the tongue in their proper positions. Lay it in a saucepan with a pound of the scrag-end of a neck of mutton, a large cupful of barley, and about half a pint of dried peas which have been well soaked for twenty-four hours in cold water. Pour over all a gallon of water, and add a little salt; boil the contents of the stew-pan very gently, and carefully remove the scum as it rises. When the head has boiled an hour, put in the trotters, and at the end of two hours add two carrots, two turnips, and two onions, all sliced together, with a few sticks of celery if liked. Boil the head three hours or three hours and a half longer, and remember that the SOUPS. 10» more slowly it is boiled the better will be the broth, head, and soup. Serve the head on a dish with the trotters round it. I fear that this most wholesome and appetising dish will never reach the tables of the great. But, when they are satiated with Potage a la Reine, Puree d'asperges, and so forth, they might give sheep's head broth (for which, of course, weare indebted to Scotland) a trial. 60. Queen Soup (Potage a la Heine). Skin and clean two rabbits ; let them be Avashed in Avarm Avater ; stCAv for an hour Avith sufficient strong A^eal broth, to coA^er the meat, and a bunch of parsley. Take out therabbits, and soak the crumb of a penny loaf in the liquor ; cut the meat oft' and pound the flesh in a mortar, adding the soaked crumb and the 3'olks of four hard-boiled eggs ;. rub this through a coarse sicA^e or tammy, and add to it a quart of nursery milk that has been previously boiled. This is the cheapest form of one of the most ancient and most delicate of soups. Why it should be knoAAai in France as Potage a la Rcine has long been a mj'stery ; but I venture to surmise that the Sovereign in question Avas Mary Queen of Scots. At all events, it has long been highly popular as " Queen " soup in Scotland. 61. Another Old Scotch White Soup (Potage a la Heine).

Records on this page

Sheep's Head BrothQueen Soup (Potage a la Reine)Another Old Scotch White Soup (Potage a la Reine)

The thorough good cook