Home › Soups › Mace, Cloves, and Salt

Mace, Cloves, and Salt

Quarter of a pound of lean Ham.

Three ounces of Butter.

Three ounces of Flour, Two glasses of Sherry.

Four quarts of Water.

Juice of half a Lemon.

Wash and bone the head. Tie the meat in a cloth and chop the bones. Put the meat, bones, and four quarts of cold water into a stewpan, place it on the fire, add some salt, let it boil up, and skim well. Let it boil about three hours.

Strain the stock into a basin to get cold, then carefully remove the fat. Melt the butter in a stewpan; then put in the vegetables, cleaned and cut up small, the ham cut into dice, and the herbs and spices; add the flour, and stir well.

Fry all these for five minutes, brown all slowly together until a golden-brown colour. Now add the stock, stir until boiling, move the stewpan to the side of the fire, and let it simmer ten minutes. Put in the sherry, lemon-juice, salt and cayenne, and strain the soup into another stewpan. Cut some of the calf's head into small neat pieces, and serve it in the soup. Make some veal stuffing as follows: Two ounces of beef suet, three ounces of bread-crumbs, one teaspoonful of chopped parsley, a quarter of a teaspoonful of chopped thyme and marjoram, half a teaspoonful of grated lemon-peel, a little nutmeg, one egg, pepper and salt; mix these all together, and roll into small balls. Poach these in salted water and then put them into the soup.

C 2