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102 Strain through a sieve, and pulp the vegetables, with a wooden spoon, into a clean saucepan, and as much broth as will make it as thick as peas soup; season with salt and pepper. Make it hot, and send it to table. Add what spices you like. Serve toasted bread, either fried or plain.—Celery and Turnip soup the same way. When celery cannot be procured, the seed pounded fine, about ½ a drachm, put in a quarter of an hour, will give the flavour of two heads of celery.

Make it the day before it is wanted. Get a good sized calf's head, the skin on, scald and split it, take out the brains, and the bones of the nose, and lay it in lukewarm water to soak. Change the water often, to draw out the blood and slime. When the head is quite clean, put it into a stew-pan with rather more soft cold water than to cover it. Let it come to a boil rather quickly, and scum well. Then boil gently, rather more than half an hour. Take out the head, place it in a dish, and when cold, cut it into small neat pieces: skin the tongue, and cut it up. Keep the meat covered, and set it by till the next day. Put all the bones and refuse parts of the head into the soup-kettle, in the liquor in which it was boiled, with a knuckle of veal broken, and about 3 lbs. shin of beef, but the latter must be soaked first. Let this boil, then take off all the scum, and simmer it gently from four hours and a half to six hours, strain it into a pan, and set it by. When you want to make the soup, take off the cake of fat, and pour the stock into a large stew-pan, holding back the sediment; set it on the fire, let it come quickly to a boil, then throw in a little salt to facilitate the rising of whatever scum there may still be, and take this off. Put in from 10 to 12 sliced onions, browned in the frying-pan; also a few sprigs of fried sage, a few leaves of sweet basil, and the peel of a large lemon, not fried; a little cayenne, black pepper to your taste, a very little allspice, three blades of mace, some cloves, one eschalot, and the thickening; which latter may be of flour worked up in butter, or of brown roux (which see in the Index). Let it simmer nearly two hours, or till it taste strong, and be of a good colour; pass it gently through a hair-sieve into another stew-pan, and put into that the cut