Directions for Cookery, in its Various Branches | Page 5

well, and salt it to your taste. Skim it the moment the fresh piece of
meat begins to boil, and about every quarter of an hour afterwards. It
should boil slowly five hours. Prepare half a dozen turnips, four

carrots, and three onions, (all cut up, but not small,) and put them in
about an hour and a half before dinner. [Footnote: The carrots should
be put in early, as they require a long time to boil; if full grown, at least
three hours.] You may also put in some small dumplings. Add some
chopped parsley.
Cut the meat off the scrag into small pieces, and send it to table in the
tureen with the soup. The other half of the mutton should be served on
a separate dish, with whole turnips boiled and laid round it. Many
persons are fond of mutton that has been boiled in soup.
You may thicken this soup with rice or barley that has first been soaked

in cold water; or with green peas; or with young corn, cut down from
the cob; or with tomatas scalded, peeled, and cut into pieces.
Cabbage Soup may be made in the same manner, of neck of
mutton.
Omit all the other vegetables, and put in a large head of white cabbage,
stripped of the outside leaves, and cut small.
Noodle Soup can be made in this manner also. Noodles are a mixture of
flour and beaten egg, made into a stiff paste, kneaded, rolled out very
thin, and cut into long narrow slips, not thicker than straws, and then
dried three or four hours in the sun, on tin or pewter plates. They must
be put in the soup shortly before dinner, as, if boiled too long they will
go to pieces.
With the mutton that is taken from the soup you may send to table
some suet dumplings, boiled in another pot, and served on a separate
dish. Make them in the proportion of half a pound of beef suet to a
pound and a quarter of flour. Chop the suet as fine as possible, rub it
into the flour, and mix it into a dough with a little cold water. Roll it
out thick, and cut it into dumplings about as large as the top of a
tumbler, and boil them an hour.
VEAL SOUP.
The knuckle or leg of veal is the best for soup. Wash it and break up the
bones. Put it into a pot with a pound of ham or bacon cut into pieces,
and water enough to cover the meat. A set of calf's feet, cut in half, will
greatly improve it. After it has stewed slowly, till all the meat drops to
pieces, strain it, return it to the pot, and put in a head of celery cut small,
three onions, a bunch of sweet marjoram, a carrot and a turnip cut into
pieces, and two dozen black pepper-corns, with salt to your taste. Add
some small dumplings made of flour and butter. Simmer it another hour,
or till all the vegetables are sufficiently done, and thus send it to table.
You may thicken it with noodles, that is paste made of flour and beaten
egg, and cut into long thin slips. Or with vermicelli, rice, or barley; or
with green peas, or asparagus tops.

RICH VEAL SOUP.
Take three pounds of the scrag of a neck of veal, cut it into pieces, and
put it with the bones (which must be broken up) into a pot with two
quarts of water. Stew it till the meat is done to rags, and skim it well.
Then strain it and return it to the pot.
Blanch and pound in a mortar to a smooth paste, a quarter of a pound of
sweet almonds, and mix them with the yolks of six hard boiled eggs
grated, mid a pint of cream, which must first have been boiled or it will
curdle in the soup. Season it with nutmeg and mace. Stir the mixture
into the soup, and let it boil
afterward about three minutes, stirring all
the time. Lay in the bottom of the tureen some slices of bread without
the crust. Pour the soup upon it, and send it to table.
CLEAR GRAVY SOUP.
Having well buttered the inside of a nicely tinned stew-pot, cut half a
pound of ham into slices, and lay them at the bottom, with three pounds
of the lean of fresh beef, and as much veal, cut from the bones, which
you must afterward break to pieces, and lay on the meat. Cover the pan
closely, and set it over a quick fire. When the meat begins to stick to
the pan, turn it; and when there is a nice brown glaze at the bottom,
cover the meat with