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Classic
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page 98
cold water. The meat should stew three hours. Salt to taste, and serve all
together. Twenty minutes before serving, put in some chopped parsley. It is an
excellent winter-dish.
Veal Broth.
Stew a small knuckle in about three quarts of water, two ounces of rice, a
little salt, and a blade of mace, till the liquor is half wasted away.
Colouring for Soups or Gravies.
Put four ounces of lump sugar, a gill of water, and half an ounce of the finest
butter, into a small tosser, and set it over a gentle fire. Stir it with a
wooden spoon, till of a bright brown. Then add half a pint of water; boil, skim,
and when cold, bottle and cork it close. Add to soup or gravy as much of this as
will give a proper colour.
A clear brown Stock for Gravy-soup or Gravy.
Put a knuckle of veal, a pound of lean beef, and a pound of the lean of a gammon
of bacon, all sliced, into a stew-pan with two or three scraped carrots, two
onions, two turnips, two heads of celery sliced, and two quarts of water. Stew
the meat quite tender, but do not let it brown. When thus prepared, it will
serve either for suup, or brown or white gravy; if for brown gravy, put some of
the above colouring, and boil a few minutes.
An excellent Soup.
Take a scrag or knuckle of veal, slices of undressed gammon of bacon, onions,
mace, and a small quantity of water; simmer till very strong; and lower it with
a good beef-broth made the day before, and stewed till the meat is done to rags.
Add cream, vermicelli, and almonds, as will be directed in the next receipt, and
a roll.
An excellent white Soup.
Take a scrag of mutton, a knuckle of veal after cutting off as much meat as will
make collops, two or three shank-bones of mutton nicely cleaned, and a quarter
of a pound of very fine undrest lean gammon of bacon; with a bunch of sweet
herbs, a piece of fresh lemon-peel, two or three onions, three blades of mace,
and a desert-spoonful of
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