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Classic
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page 32
two carrots, a little bacon, and a bunch of sweet herbs. When they have boiled
half an hour, take out the head and shank of veal, and cut all the meat off the
bones into pieces of two inches square; let the soup boil half an hour longer,
when strain it, and put in the meat; season it with salt, cayenne and black
pepper, and cloves, if you like; thicken it with butter and browned flour, and
let it boil nearly an hour; put some fried force meat balls in the tureen; and
just before you pour out the soup, stir into it a table-spoonful of sugar,
browned in a frying-pan, and half a pint of wine. This resembles turtle soup.
Beef Shin Soup, Mutton Soup.
Crack the shin in several pieces, and wash it through three waters; put it in a
pot of water four hours before dinner; when it begins to boil, take off the scum
as it rises, and keep it covered; an hour before it is done, skim off all the
fat, and put in potatoes, onions, turnips, carrots, and cut cabbage, if you like
it; either beat up dumplings with eggs and milk, or roll them out of dough made
as pie crust; a few minutes before it is done, stir in thickening with parsley,
thyme, pepper and salt, and tomatoes, if they are in season; then dish it for
dinner.
A shin will make a good dinner for a large family, and will do to warm up, if
any is left. To eat pickles with it, or pour a little vinegar in your plate, is
an improvement.
Soup made of mutton, veal and lamb, does not require many vegetables; carrots
and potatoes are the most suitable. A shank of veal or mutton will make a small
pot of very good soup. Celery, cut fine, is very nice seasoning.
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