With a saucepan over the sea

With a Saucepan over the Sea of beef stock, a bayleaf, some parsley, 3 pieces of cooked celery, cut into dice, 2 sliced hard-boiled eggs, a tablespoonful of sherry, and 6 forcemeat balls, made of the meat of the fowl, bread, herbs, and egg, poached in broth. Heat all well and serve hot. OXCHEEK SOUP. (England.) Fry 2 ounces of chopped ham with 2 onions and 2 carrots, minced, a bayleaf, some parsley, in 2 ounces of butter. Add 2 small heads of celery, i parsnip, and 2 slices of toast, a little mace, i clove, and 5 quarts of water, and the oxcheek cut into dice. Simmer gently 5 hours. Season to taste. It will make about 4 quarts of rich but economical broth. OXTAIL SOUP. (England.) This recipe and the one above were brought by French refugees who had learned, during exile and enforced poverty, how to make the best of their resources. Cut 3 oxtails into pieces and steep them in water for 2 hours. Drain them, fry in 2 ounces of butter or suet, add salt, pepper, 2 carrots, i leek, i onion, a piece of celery, i clove, and some parsley. Simmer 3 hours, remove the bones, and put the meat into the soup, add 6 small white onions, fried in butter until tender, and serve with croutons. ^^ With a Saucepan over the Sea CALF'S HEAD SOUP. (Recipe of the Hotel Star and Garter, Richmond, England.) Parboil and bone a calf's head. Put the bones and the meat, cut up, in 4 quarts of water with i ounce of flour, salt, pepper, a bayleaf, some parsley, a clove, 1 carrot, and i onion. Cook 4 hours, take out the bones, cut the meat into dice, strain the soup, add the meat, 3 hard-boiled eggs, sliced, I dozen poached forcemeat balls, made of some meat, bread-crumbs, herbs, and egg, i glass of sherry and i lemon, cut in slices. Serve at once, hot. BATTENBERG SOUP (as made at Windsor). Cook I calf's foot, 3 pounds of soup beef, 3 carrots, 3 onions, 2 cloves, a piece of celery, parsley, and thyme, in 3 j^ quarts of water for 4 hours. Take out the meat, remove the bones, put the meat, cut up, back in the soup, and set aside until next day. Skim off the fat — clarify it, as directed for frying or braising — strain the soup, add sufficient flour and butter to thicken it, the meat, i glass of sherry, salt, pepper, and i cup of hot cream. REGENT'S SOUP. (England.) Add to the bones, stuffing, gravy, and trimmings of cold roast duck or game, 2 quarts of beef stock, I carrot, i onion, i turnip, i head of celery all With a Saucepan over the Sea cut up, 4 ounces of barley, parsley, thyme, and a clove. Simmer 2 hours, press through a sieve, season to taste, add the pounded yolks of 3 hardboiled eggs, half a cup of boiling milk, and a glass of sherry. PEPPER-POT. This dish is peculiar to Spain, but it was imported to Jamaica, whence the negroes took the recipe north. In Philadelphia, there are several small restaurants, kept by darkies who are famous for pepper-pot. To 3 quarts of water add i pint of vegetables, cut up, any kinds, mixed, you happen to have, in equal parts, using beans, peas, celery, carrots, onions, rice, lettuce, etc., also potatoes, add i pound of mutton, i pound of salt pork, and i pound of honeycomb tripe, cut up and fried in butter or suet, i bayleaf, i clove, parsley, thyme, and sweet marjoram. Cook, closely covered, 3 hours. Set aside to cool, remove the fat, thicken with flour and butter and yolk of an egg, add salt and pepper, and serve very hot. CLEAR GAME SOUP. (Poland.) Cut up a calf's foot, add the bones and scraps and gravy of any cold game, duck, or rabbit, 2 ounces of chopped ham, i onion, 2 carrots, parsley, thyme, a bayleaf, a bit of mace, and a piece of celery. With a Saucepan over the Sea