nd put it to the calf's head; season with cayenne,
and, if required, a little salt; add the juice of the orange and lemon;
and when liked, 1/4 teaspoonful of pounded mace, and the sugar. Put in
the force-meat balls, simmer 5 minutes, and serve very hot.

_Time_.--4-1/2 hours. _Average cost_, 3s. 6d. per quart, or 2s. 6d.
without wine or force-meat balls.

_Seasonable_ in winter.

_Sufficient_ for 10 persons.

_Note_.--The bones of the head should be well stewed in the liquor it
was first boiled in, and will make good white stock, flavoured with
vegetables, etc.

II.

(_More Economical_.)

173. INGREDIENTS.--A knuckle of veal weighing 5 or 6 lbs., 2 cow-heels,
2 large onions stuck with cloves, 1 bunch of sweet herbs, 3 blades of
mace, salt to taste, 12 peppercorns, 1 glass of sherry, 24 force-meat
balls, a little lemon-juice, 4 quarts of water.

_Mode_.--Put all the ingredients, except the force-meat balls and
lemon-juice, in an earthen jar, and stew for 6 hours. Do not open it
till cold. When wanted for use, skim off all the fat, and strain
carefully; place it on the fire, cut up the meat into inch-and-a-half
squares, put it, with the force-meat balls and lemon-juice, into the
soup, and serve. It can be flavoured with a tablespoonful of anchovy, or
Harvey's sauce.

_Time_.--6 hours. _Average cost_,1s. 4d. per quart.

_Seasonable_ in winter.

_Sufficient_ for 10 persons.

THE CALF--The flesh of this animal is called veal, and when
young, that is, under two months old, yields a large quantity of
soluble extract, and is, therefore, much employed for soups and
broths. The Essex farmers have obtained a celebrity for
fattening calves better than any others in England, where they
are plentifully supplied with milk, a thing impossible to be
done in the immediate neighbourhood of London.

MARJORAM.--There are several species of this plant; but that
which is preferred for cookery is a native of Portugal, and is
called sweet or knotted marjoram. When its leaves are dried,
they have an agreeable aromatic flavour; and hence are used for
soups, stuffings, &c.

BASIL.--This is a native of the East Indies, and is highly
aromatic, having a perfume greatly resembling that of cloves. It
is not much employed in English cookery, but is a favourite with
French cooks, by whom its leaves are used in soups and salads.

MULLAGATAWNY SOUP.

174. INGREDIENTS.-