Cookery 



315 



aside till wanted. Slice and fry four large 

 mild onions, stick into anotlier eight or ten 

 cloves, and put them into the soup, after it 

 has stewed from six to seven hours. Con- 

 tinue the boiling for two or three hours 

 longer, then strain off the soup and let it re- 

 main till perfectly cold. When wanted for 

 table, take it quite clear from the fat and 

 sediment, and heat it anew with the skin of 

 the calf's head cut into dice, three ounces of 

 loaf-sugar, four tablespoonfuls of strained 

 lemon juice, two of soy, and three wine 

 glasses full of sherry ; give it one boil, skim 

 it well, and serve it as hot as possible. Salt 

 must be added to it sparingly in the first in- 

 stance on account of the soy ; a proper 

 seasoning of cayenne or pepper must not, of 

 course, be omitted. 



This receipt was given to the writer, some 

 years since, as a perfectly successful imitation 

 of a soup which was then, and is still, she 

 believes, selling in London at six shillings the 

 quart. Never having tasted the original 

 Soiipe dcs Galles, she cannot say how far it 

 is a correct one ; but she had it tested with 

 great exactness when she received it first, 

 and found the result a very good soup pre- 

 pared at an extremely moderate cost. The 

 pork rinds, when long boiled, afford a strong 

 and flavourless jelly, which might be advan- 

 tageously used to give consistence to other 

 soups. They may be procured during the 

 winter, usually at the butcher's, but if not, at 

 the pork shops; they should be carefully 

 washed before they are put into the soup-pot. 

 When a knuckle of veal cannot conveni- 

 ently be liad, a pound or two of the neck and 

 a morsel of scrag of mutton may, instead, be 

 boiled down with the beef-bones ; and when 

 they cannot be easily obtained, two or three 

 pounds of neck or shin will prove a good 

 substitute ; but the expense of the soup will 

 .then be augmented. 



2. TO PREPARE ARROW-ROOT FOR JELLY, 

 IILANC-MANGE, ETC. 



All preparations of arrow-root are rendered 

 more palatable and delicate by quashing the 

 powder in the following manner : — After it 

 has been passed through a hair sieve, or 



ground down in a mortar, or worked free of 

 lumps with the back of a strong spoon, pour 

 to it, by very slow degrees, a few spoonfuls 

 of cold water, and when they form a perfectly 

 smooth paste, add gradually from one to a 

 couple of pints more, and stir the whole well 

 for a minute or so ; then leave the mixture 

 quite undisturbed for at least twenty minutes, 

 when the arrow-root will have all subsided to 

 the bottom of the basin. Drain the water 

 closely from it, pouring it off gently, and, 

 before adding any hot liquid, stir it up again 

 with a few spoonfuls of cold. 



3. ARROW-ROOT BLANC-^LA.NGE. 



Prepare five ounces of the best West Indian 

 arrow-root as directed above, and after the 

 water has been poured from it, bring it to the 

 consistence of thin batter with a small portion 

 of new milk taken from an exact quart. 

 Sweeten the remainder of the milk with 

 3 ounces of sugar in lumps, throw in a grain 

 of salt, and when it boils stir it quickly to the 

 arrow-root. Turn it again into the saucepan, 

 place it over, but not i/po?i a very clear fire, 

 and stir, without intermission, until it is as 

 thick as it will become without burning to the 

 pan ; four or five minutes will generally 

 render it so. Pour it into moulds, shake the 

 surface smooth, and when it is quite cold it 

 will turn out easily, and be firm, if the preced- 

 ing directions have been closely followed. 

 Flavour can be given the blanc-mange by 

 boiling in the milk blades of cinnamon or 

 mace, very thin strips of orange or lemon- 

 rind, a couple of inches in length of vanilla 

 cut small or well bruised, a morsel of orange- 

 flower candy, or a few orange-flowers /rfl////^^J-. 

 This last can be procured at any good 

 foreign warehouse, but it must then be 

 strained, and the exact measure required 

 must be made up before it is poured to the 

 arrow-root. 



4. A GERMAN CHARLOTTE. 



Put into a stewpan or preserving-pan 2 lb. of 

 good boiling apples, pared and taken quite free 

 from the cores, and pour to them a wine-glass- 

 ful and a-half of white wine. Set the pan over 

 a slow fire, and in ten or fifteen minutes strew 



