Hessian Soup
INGREDIENTS for 5 quarts of soup. - Half an ox's head, 1 pint of split peas, 8 carrots, 6 turnips, 8 potatoes, 6 onions, 1 head of celery, 1 bunch of savoury herbs, pepper and salt to taste, 2 blades of mace, a little allspice, 4 cloves, the crumb of a French roll, 6 quarts of water.
AVERAGE COST, 2s. 6d.
Clean the head, rub it with salt and water, and soak it for 5 hours in warm water. Simmer it in the water till tender, put it into a pan and let it cool; skim off all the fat, take out the head, and add the vegetables cut up small, and the peas which have been previously soaked; simmer them without the meat, till they are done enough to pulp through a sieve. Put in the seasoning, with the pieces of meat cut up; give one boil and serve.
TIME.-4 hours.
SEASONABLE in winter.
Note. An excellent hash or ragout can be made by cutting up the nicest parts of the head, thickening and seasoning more highly a little of the soup, and adding a glass of port wine and 2 tablespoonfuls of ketchup.
Hidden Mountain, The. (A pretty Supper Dish.) - INGREDIENTS for 1 dish.-6 eggs, a few slices of citron, sugar to taste, 1/4 pint of cream, a layer of any kind of jam. AVERAGE COST, 1s. 3d.
Beat the whites and yolks of the eggs separately then mix them and beat well again, adding a few thin slices of citron, the cream, and sufficient pounded sugar to sweeten it nicely. When the mixture is well beaten, put it into a buttered pan, and fry the same as a pancake; but it should be three times the thickness of an ordinary pancake. Cover it with jam, and garnish with slices of citron and preserved cherries if at hand. This dish is served cold.
TIME. About 10 minutes to fry the mixture.
SEASONABLE at any time.