H. P. C
To prepare a Beef's Head as Stock for Soup.
Cut up the head into small pieces, and boil in a large quantity of water until it is all boiled to pieces. Take out all the bones as for souse cheese, and boil again until thick. Then while hot, season very highly with pepper, Salt, catsup, allspice, and onions chopped fine.
Put into a mould to get cold. For a small family cut a thick slice, say five inches square, whenever you want soup in a hurry, adding about a quart of water. It need cook for a few minutes only, and is valuable as keeping well and being ready in times of emergency. By adding a few slices of hard boiled egg and a gill of good cooking wine, this soup may have very nearly the flavor of mock turtle.--Mrs. A. M. D.