e the soup with the cutlets in a tureen; force-meat balls
of cod's liver are sometimes added.

* * * * *

OX TAIL SOUP.

Have two well cleaned tails and a neat's foot, cut them in small
joints and soak them in water, put them in a stew-pan with a large
piece of clarified suet or fat, and let them simmer for ten minutes,
then put to them between three and four quarts of cold water, four
onions, a bunch of sweet herbs, a carrot, a turnip, a head of celery,
and season with whole pepper, allspice, two or three cloves, and salt;
let it stew till the meat is tender enough to leave the bones, then
remove it from them, as the bones are unsightly in the soup; thicken
if necessary with browned flour, and just before serving, add a glass
or more of port wine, and a little mushroom ketchup.

CHAPTER II.

Sauces.

A RICH BROWN GRAVY.

Take a little good beef consomme, or stock, a small piece of smoked
beef, or _chorissa_, a lemon sliced, some chopped shalots, a couple
of onions shred, a bay leaf, two or three cloves, and a little oil;
simmer gently, and add a little minced parsley, and a few chopped
mushrooms: skim and strain.

* * * * *

SAUCE PIQUANTE.

The above may be rendered a Sauce Piquante by substituting a little
vinegar, whole capers, allspice, and thyme, instead of the smoked
beef and lemon; a few onions and piccalilli chopped finely, is a great
addition when required to be very piquante.

A sauce like the above is very good to serve with beef that has been
boiled for broth.

* * * * *

A GOOD GRAVY FOR ROAST FOWLS.

Take a little stock, squeeze in the juice of a lemon, add a little
mushroom powder, cayenne pepper and salt; thicken with flour.

* * * * *

ANOTHER EXCELLENT RECEIPT.

Chop some mushrooms, young and fresh, salt them, and put them into a
saucepan with a little gravy, made of the trimmings of the fowl, or
of veal, a blade of mace, a little grated lemon peel, the juice of
one lemon; thicken with flour, and when ready to serve, stir in a
table-spoonful of white wine.

* * * * *

EGG SAUCE: A FINE WHITE SAUCE FOR BOILED CHICKENS, TURKEYS, OR WHITE
FRICASSEES.

Beat up the yolks of four eggs with the juice of a fine lemon, a
tea-spoonful of flour, and a little cold water, mix well together, and
set it on the fire to thicken,