Potage Lord Mayor

Ingredients

• two pounds of veal bones
• one onion
• one carrot
• a little celery
• leek
• parsley in branches
• two ounces of butter
• two fresh pig's feet
• one soup hen
• three pounds of shin of beef
• one bouquet garni
• a handful of salt
• two gallons of water
• one pound of chopped beef
• whites of six eggs
• two spoonfuls of arrow root
• a cup of sherry wine
• a glass of dry amontillado

Method

1. 1

   Put two pounds of veal bones in a roasting pan with one onion, one carrot, a little celery, leek and parsley in branches, and two ounces of butter.

2. 2

   Roast in oven until nicely browned, then drain off the fat, put in casserole, add two fresh pig's feet, one soup hen, and three pounds of shin of beef, one bouquet garni, a handful of salt, and two gallons of water.

3. 3

   Cook until the hen and beef are soft, when they may be removed.

4. 4

   When the pig's feet are done take out the bone, the fat and the lean meat, so nothing is left but the skin.

5. 5

   Cut the skin in small squares, or round pieces the size of a dime.

6. 6

   Cut some carrots in the same shape, and boil in salted water until soft.

7. 7

   Put one pound of chopped beef in a casserole, add the whites of six eggs, stir well, add slowly the strained broth, and bring to a boil.

8. 8

   This will clarify it.

9. 9

   Season with salt and Cayenne pepper to taste.

10. 10

    Boil for fifteen minutes, strain through a cheese cloth into another pot, bring to a boil, and reduce slowly for half an hour.

11. 11

    Mix two spoonfuls of arrow root and a cup of sherry wine well together, and let run slowly into the boiling broth.

12. 12

    Boil again for ten minutes.

13. 13

    Before serving add a glass of dry amontillado.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 156. The excerpt below is the record exactly as published.

Potage Lord Mayor. Put two pounds of veal bones in a roasting pan with one onion, one carrot, a little celery, leek and parsley in branches, and two ounces of butter. Roast in oven until nicely browned, then drain off the fat, put in casserole, add two fresh pig's feet, one soup hen, and three pounds of shin of beef, one bouquet garni, a handful of salt, and two gallons of water. Cook until the hen and beef are soft, when they may be removed. When the pig's feet are done take out the bone, the fat and the lean meat, so nothing is left but the skin. Cut the skin in small squares, or round pieces the size of a dime. Cut some carrots in the same shape, and boil in salted water until soft. Put one pound of chopped beef in a casserole, add the whites of six eggs, stir well, add slowly the strained broth, and bring to a boil. This will clarify it. Season with salt and Cayenne pepper to taste. Boil for fifteen minutes, strain through a cheese cloth into another pot, bring to a boil, and reduce slowly for half an hour. Mix two spoonfuls of arrow root and a cup of sherry wine well together, and let run slowly into the boiling broth. Boil again for ten minutes. Before serving add a glass of dry amontillado

Cook this with the app: pantry check, scaling, and the assistant.