Part 77 (1/2)

1 egg.

Pepper and salt.

_Method._--Split open the head, and clean it thoroughly.

Remove the tongue and brains, and blanch the head by putting it into cold water and bringing it to the boil.

Throw the water away, and rinse the head well.

Put it into a large saucepan with the three quarts of water and the vegetables, cut in small pieces.

Boil gently for five hours.

Then strain into a basin, and rub the meat and vegetables through a wire sieve.

When cold, remove the fat from the stock, and add the pulped vegetables and meat.

Make the soup hot, and stir in a thickening made of the flour.

Boil the flour well, stirring all the time.

Serve the soup with forcemeat b.a.l.l.s in it.

_To make the Forcemeat b.a.l.l.s._--Boil the tongue and brains separately.

Chop them up; mix them with the bread-crumbs, pepper, salt, and the minced parsley, and bind with the egg.

Make into b.a.l.l.s, and roll them in flour; place them on a greased baking-sheet and bake until brown.

Put them in a soup-tureen, and pour the soup over them.

Tapioca Soup.

_Ingredients_--2 oz. of tapioca.

4 pints of second stock.

_Method._--Wash the tapioca well, and throw it into the stock when boiling.

Simmer gently for half an hour, stirring occasionally.

Ox-cheek Soup.

_Ingredients_--1 ox-cheek.

Some cold water, allowing 1 pint to every pound of meat and 1 quart over.

2 carrots.

2 turnips.

2 onions.

Half a head of celery.

1 sprig of parsley, thyme, and marjoram.

2 bay leaves.

Pepper and salt.