Mrs Putnams Receipt book And Young Housekeepers Assistant

p-pot with the bones of the mutton, a cup of rice, carrots, turnips, and onions, and pieces of the mutton; boil it two hours. This makes a nice mutton broth. If more of the mutton is left than is required to make soup, you can have a nice mince, or a mutton pie. Any kind of boiled meat is much better served in the same manner, and the water and bones used for soup the next day. If your soup is not very rich with the meat, add a dozen tomatoes; they give a flavor and richness to soup. MOCK TURTLE SOUP. The calf's head should be soaked in cold water, and washed very clean. To a large head, take six quarts of water; boil it four hours; [The head may be dressed for dinner by directions on page 38;] strain the liquor into a stone jar, and set it away to cool over night, or until the fat cools ; then skim off the fat; take two quarts of the liquor, one dozen cloves, one dozen pepper-corns, salt, two onions, two carrots, and two turnips cut fine; boil this two hours; cut into small pieces what you have left of the head, or as much as is required, put it into a souppot, vith the rest of the stock, and boil it ono hour; strain the liquor in which the vegetables were boiled into this, and let it boil an hour and a half; then add three spoonfuls of browned flour, braided into half a pound of butter, and a pint of red wine; give it one boil. Have ready some forcemeat balls, made of some of the head and brains, chopped fine and seasoned with pepper, salt, cloves, and swe... --This text refers to the Paperback edition.