Page 71

half lbs. breast of veal into rather small pieces, add the bones
and gristly parts of the breast, to the knuckle which is
stewing; fry the pieces of meat, with six sliced onions, in a
stew-pan, with a piece of good clarified dripping or butter.
Strain the stock if it be done, and put the fry to it, set it on
the fire, and skim carefully; then let it simmer for nearly an
hour. Have ready mixed, in a batter, two dessert-spoonfuls
of curry powder, the same oflightly-browned flour, and salt
and cayenne as you choose, and add these to the soup. Sim-
mer the meat till it be quite tender.
  This soup is best made of veal, but fowls, rabbits, or mut-
ton cutlets are very good, after being cut in pieces and fried.
Ginger, mace, and eschalots, may be added, if the taste re-
quire them.
                      OX-TAIL SOUP.
   Three tails will make a good sized tureen full of soup; it
is very strengthening, and is considered rather an elegant
kind of soup, and by no means an expensive one. Have
the tails divided at the points, rub with suet, and soak them
in lukewarm water.  Lay them into a stew-pan with five
or six onions, a turnip, two carrots, some peppercorns, and
about three quarts of soft water. Let it simmer for two hours
and a half; take out the tails, cut them in small pieces, thick-
en the soup with browned flour mixed with top fat, then
strain it into a fresh stew-pan, put in the pieces of meat, boil
it all up and skim it; then put more pepper, if wanted, and
either some catsup, or port wine.
                     OX-HEAD SOUP.
   Make this the day before it is wanted. Put half an ox
cheek into a tub of cold water, and let it lie to soak for two
hours. Then take it out, break the bones which are not al-
ready broken, and wash it well in lukewarm water. Then
$OVPS.
71