1<30 THE HOME, FARM AND BUSINESS CYCLOPEDIA. 



teaspoonf ul of cloves ; turn it into a stone jar, set the jar in a pot of boil- 

 ing water and let it boil two hours, then strain it without squeezing the 

 mushrooms. Boil the juice a quarter of an hour, skim it well, let it stand 

 a few hours to settle, then strain it off carefully through a sieve, bottle 

 and cork it tight. Keep it in a cool place. 



WALNUT KETCHUP. Procure the walnuts by the last of June ; keep them 

 in salt and water for a week, then bruise them, and turn boiling vinegar 

 on them. Let them remain covered with vinegar for several days, stirring 

 up each day; then boil them a quarter of an hour with a little more 

 vinegar, strain them through a thick cloth, so that none of the course par- 

 ticles of the walnuts will go through ; season the vinegar highly with 

 cloves, allspice, pepper and salt. Boil the whole a few minutes, then bot- 

 tle and cork it tight. Keep it in a cool place. 



PLAIN VEAL SOUP. A leg of veil, after enough has been cut off for cut- 

 lets, makes a soup nearly as good as calf's head. Boil it with a cup two- 

 thirds full of rice, and a pound and a half of pork; season it with salt, 

 pepper, and sweet herbs, if you like. A little celery boiled in it gives the 

 soup a fine flavour. Some people like onions, carrots, and parsley boiled 

 in it. If you wish for balls in the soup, chop veal and a little raw salt 

 pork fine ; mix it with a few bread crumbs and a couple of eggs. Season 

 it with salt and pepper ; add a little curry powder if you like do it up 

 into small balls and boil them in the soup. The veal should be taken up 

 before the soup is seasoned. Just before the soup is taken up, put in a 

 couple of slices of toast, cut into small pieces. If you do not like your 

 soup fat, let the liquor remain till the day after you have boiled the meat, 

 and skim off the fat before heating the liquor. The shoulder of veal 

 makes a good soup. 



MOCK TURTLE, OR CALF'S HEAD SOUP. Boil the head until perfectly 

 tender, then take it out, strain the liquor, and set it away until the next 

 day, then skim off the fat, cut up the meat, together with the lights, and 

 put it into the liquor, put it on the fire, and season it with salt, pepper, 

 cloves, and mace, add onions and sweet herbs if you like : stew it gently 

 for half an hour. Just before you take it up, add half a pint of white 

 wine. For the balls chop lean veal fine, with a little salt pork, add the 

 brains, and season it with salt, pepper, cloves, mace, sweet herbs or curry 

 powder, make it up into balls about the size of half an egg, boil part in 

 the soup, and fry the remainder, and put them in a dish by themselves. 



BEEF OR BLACK SOUP. The shank of beef is the best part for soup 

 cold roast beef bones and beef steak make very good soup. Boil the shank 

 four or five hours in water enough to cover it. Half an hour before the 



