boiling beef; strain, heat, and skim it, and while boiling hot, put in
the turnips. Cook soft, but not to breaking; drain, and lay about the
beef in its dish, with parsley sprigs or cresses, as an edging.
MASHED POTATOES.
Whip light with a fork until dry and mealy; then beat in butter, milk,
and salt.
HORSERADISH SAUCE.
Heat and strain a cupful of the beef pot-liquor. Stir into it a
tablespoonful of butter, rolled in a teaspoonful of flour. When it
thickens, take from the fire and whip in the whisked white of an egg;
then two tablespoonfuls of grated horseradish, and the juice of a
lemon. Set in boiling water until wanted.
BUBBLE PUDDING.
1 quart of fresh milk; 5 eggs, well beaten; 3 tablespoonfuls of
corn-starch; 1 tablespoonful of sugar; nutmeg to taste; pinch of soda
in the milk.
Scald the milk; stir in the corn-starch; cook one minute, and pour
upon the beaten eggs and sugar. Season, whip up well; pour into a
round-bottomed mould, well buttered; fit on the top; set in a pot of
boiling water; boil three-quarters of an hour; turn out upon a dish,
and eat with wine sauce. It will almost certainly break in two on the
way to table, hence the name.
Second Week. Sunday.
——
Clear Soup.
Chickens and Mushrooms. Squash au Gratin.
Creamed Potatoes. Breaded Egg-plant.
——
Spanish Cream.
——
CLEAR SOUP.
Take the fat from your soup stock; dip out two quarts, or more, as you
may need, warm it over the fire with an onion, simmer and skim until
clear; strain; add two tablespoonfuls of sparkling gelatine soaked in
a very little water; put in, also, a teaspoonful of essence of celery,
the juice of a lemon, and a glass of good wine. Boil up once, take off
the film from the top, and pour out.
CHICKENS AND MUSHROOMS.
Clean and wash a pair of fine fowls, and stuff their bodies with
chopped mushrooms, in which a teaspoonful of onion has been mixed. Fill
the craws with the usual dressing of seasoned crumbs with the addition
of the pounded yolk of an egg. Lay the trussed chickens in a pot, and
pour over them a large cupful of your soup-stock diluted with as much
boiling water. Simmer until tender. Take up and keep the chickens
hot. Strain the gravy; season to taste, skim off the fat; stir in a
tablespoonful of flour wet with milk; boil and stir two minutes to
thicken; add half a cup of hot milk; stir in well, and pour some over
the chickens; the rest into a boat. Save the giblets for to-morrow.
SQUASH AU GRATIN.
Pare, quarter, and boil the squash; mash and press to get out the
water; beat in a good spoonful of butter with pepper, salt, and a
little cream. Pour into a bake-dish; strew with fine crumbs, and bake
in a quick oven until these are slightly browned.
CREAMED POTATOES.
Put into a saucepan two tablespoonfuls of butter, a little minced
parsley, salt and pepper to taste. Stir to hissing, add a small cup of
milk (with a pinch of soda), and, when hot, a teaspoonful of flour.
Stir until it boils; chop cold boiled potatoes, put into the cream, and
serve so soon as they begin to boil.
BREADED EGG-PLANT.
Slice, and pare the slices. Lay in strong salt water one hour; wipe
dry; dip in beaten egg, and roll in pounded cracker. Fry to a good
brown; drain well, and dish hot.
SPANISH CREAM.
½ box of gelatine; 1 quart of milk; yolks of 3 eggs; 1 small cup of
sugar; flavor with vanilla, or other essence.
Soak the gelatine one hour in the milk. Put into a farina-kettle, and
stir as it warms. When hot, pour over the beaten yolks and sugar; put
back into the kettle, and heat to scalding. Strain through tarlatan;
flavor and pour into a wet mould. Do this on Saturday, and set in a
cold place. Eat with cream, or without.
Second Week. Monday.
——
Vermicelli Soup.
Mutton Chops. Baked Sweet Potatoes.
Tomato Sauce. Savory Rice Pudding.
——
Oranges, Bananas, and Pears.
——
VERMICELLI SOUP.
Add the remains of yesterday’s soup to what remains in your stock-pot.
Dilute with a little boiling water, and heat all to a boil. Strain out
the ox-tails, etc., which have done such good service. Although it _is_
Monday, make time to put them into a pot, by and by, with the skeletons
of yesterday’s chickens. Cover them with the skimmed liquor in which
the corned beef was cooked on Saturday, and warm slowly to a boil,
then, put back into the stock-pot for to-morrow’s soup. As to to-day’s
soup, add seasoning to taste; boil up and skim, and, ten minutes before
serving, drop in a handful of vermicelli, broken small, and cooked ten
minutes in boiling water. Boil up once and serve.
MUTTON CHOPS.
Trim off fat and skin; leave a bare piece of bone at the top of each;
broil over or under a bright fire; salt, pepper, and butter each one,
and lay upon a hot dish, the large end of each overlapping the small
end of that beyond it.
BAKED SWEET POTATOES.
Wash, and lay in a moderate oven. When they are soft between the
fingers, they are done. Serve in the skins.
TOMATO SAUCE.
Pare, slice, and stew twenty minutes. Then season with pepper, salt,
and sugar; stir in a good lump of butter rolled in flour; simmer ten
minutes, and serve.
SAVORY RICE PUDDING.
1 cup of boiled rice; ½ cup of gravy from yesterday’s chickens; the
giblets, boiled and chopped; 2 eggs; 3 tablespoonfuls of milk; 1
teaspoonful of flour; pepper and salt.
Beat the eggs into the rice; add gravy, milk, seasonings, giblets;
lastly, the flour wet up in milk. Beat well; pour into a mould; set in
a dripping-pan of hot water, and cook one hour. Turn out, and eat hot.
ORANGES, BANANAS, AND PEARS.
Atone to the so-by-herself-considered queen of the lower realms for
such a “quare lot of mussing on a washin’ day,” by serving a pretty
fruit dessert, and seeing to it that it _is_ pretty and good.
Second Week. Tuesday.
——
Green Bean Soup.
Beef à la Reine. Purée of Turnips.
Potato Cakes. Lettuce Salad.
——
Custard Bread Pudding.
——
GREEN BEAN SOUP.
Take the fat from your soup-stock; add a quart of boiling water, and
strain from the _débris_. Put over the fire; boil, and take off the
scum; then put in a scant quart of fresh kidney or Lima beans. Boil
slowly at the back of the range until the beans break to pieces. Rub
through a colander; season as required; put in a teaspoonful of essence
of celery, and pour upon dice of fried bread already in the tureen.
BEEF À LA REINE.
Have a small round of beef, or a piece weighing six or seven pounds
cut from the round, bound into a compact shape by a broad strip of
muslin, as wide as it is high. Make holes clear through it by passing a
keen knife perpendicularly through the round—about an inch apart. Fill
one-third of these with chopped fat bacon; one-third with a mixture of
crumbs, onion, and herbs; the other with minced oysters. Rub the top of
the round with allspice, nutmeg, salt, and pepper, working the mixture
well into the incisions, as well as into the flesh. Set the stuffed
round in a dripping-pan; pour over it a cup of your soup-stock (before
the beans are added), mixed with a glass of claret. Dredge the top with
flour when the gravy has soaked in, and cook, in a moderate oven, two
hours or more, basting very often. Undo the bandage; dish the beef;
strain the gravy; thicken with browned flour, and serve in a boat.
PURÉE OF TURNIPS.
Peel, slice, and boil in hot salted water. Rub through a colander;
return to the fire; mix in a great spoonful of butter rolled in a
little flour, two tablespoonfuls of cream, and season with pepper and
salt. Stir ten minutes, and pour out.
POTATO CAKES.
Stir into a cup of mashed potatoes a tablespoonful of butter (heaping),
a beaten egg, two tablespoonfuls of milk, salt, and a tablespoonful
of prepared flour. Roll out, half an inch thick; cut round or square;
prick with a fork, and bake to a nice brown. Eat hot.
LETTUCE SALAD.
Pull the best leaves to pieces; heap in a salad-bowl, and pour over it
a dressing made according to the receipt given on Thursday of First
Week in October, but leaving out the raw egg.
CUSTARD BREAD PUDDING.
2 cups fine dry crumbs; 1 quart of milk; 5 eggs, beaten light; 1
tablespoonful corn-starch; 1 teaspoonful of salt, and ½ teaspoonful of
soda, dissolved in the milk; flavor to taste.
Soak the crumbs in the milk, and heat in a custard-kettle to a boil.
Add the corn-starch wet with cold milk, cook one minute, turn out
and beat hard. When smooth and almost cold, whip in the yolks, the
flavoring, lastly, the whites. Boil in a buttered mould an hour and a
half. Eat hot with sweet sauce. It is excellent.
Second Week. Wednesday.
——
A Cheap Soup.
Cannelon of Beef. Browned Sweet Potatoes.
Hominy Croquettes. Cauliflower.
——
Claret Jelly and Mrs. M.’s Sponge-Cake.
——
A CHEAP SOUP.
1 lb. of lean beef, cut into strips; 2 onions; 2 turnips; ½ cup
of rice; 6 tomatoes; 2 tablespoonfuls of sugar; pepper, salt; 2
teaspoonfuls essence of celery; dripping for frying; 3 quarts of water;
bunch of herbs.
Put dripping and sugar into a soup-pot; when they heat, add the meat
and sliced onions. Stir until nicely browned. Add the water, the
turnips, and herbs. Cook one hour; take off the fat; put in tomatoes
and rice, and simmer two hours. Season to taste, cook ten minutes, and
pour out.
CANNELON OF BEEF.
Chop the remains of yesterday’s beef; mix with quarter of a pound of
minced ham; season with pepper, salt grated lemon-peel, and a little
onion. Moisten with yesterday’s gravy, with a little flour stirred in,
and bind with a beaten egg or two. Make some pie-paste, or such as you
would use for dumplings; roll into an oblong sheet; put the beef-mince
in the middle, and make the pastry into a long roll, enclosing the
meat. Close at the ends with round caps of pastry, the edges pinched
well together. Lay in a dripping-pan—the joined side of the roll
downward, and bake to a good brown.
BROWNED SWEET POTATOES.
Boil, and peel neatly. Lay in a dripping-pan, and baste often with good
dripping, or butter, until glossy and delicately browned.
HOMINY CROQUETTES.
2 cups of boiled, fine-grained hominy; 2 beaten eggs; 2 tablespoonfuls
melted butter; salt to taste.
Work the hominy smooth with the butter; beat in the eggs with a wooden
spoon; salt, and make into long balls, with floured hands. Flatten at
the ends, roll in flour, and fry to a golden brown in lard or dripping.
Drain, and pile upon a flat dish.
CAULIFLOWER.
Boil a fine cauliflower in hot salted water. Drain, put into a deep
dish, blossom upward, and pour over it a cup of rich drawn butter, with
the juice of half a lemon stirred in.
CLARET JELLY.
1 package Coxe’s gelatine, soaked one hour in a large cup of water; 2
cups of sugar; 2 cups of claret; 1 pint of boiling water; juice of 1
lemon; a pinch of mace.
Put gelatine, lemon, sugar, and mace together, and cover half an hour.
Pour on the boiling water; stir until the gelatine is melted, and
strain through a flannel bag. Add the wine, and strain through double
flannel into a wet mould. Set in ice.
MRS. M.’S SPONGE-CAKE.
See “GENERAL RECEIPTS NO. 1, COMMON SENSE IN THE HOUSEHOLD SERIES,”
page 326.
Second Week. Thursday.
——
Egg Soup.
Larded Steak, Broiled. Purée of Potatoes.
Baked Macaroni. Bavarian Salad.
——
Lemon Cream Pie.
——
EGG SOUP.
2 lbs. lean ham; 1 lb. lean veal, cut into dice; 1 carrot; 1 onion; 1
grated turnip; 1 boiled potato, mashed; chopped parsley; 3 quarts of
water; 6 or 8 eggs.
Cut up the meat, onion, and carrot, and put on with herbs and water
to come to a slow boil. Keep this up for three hours and a half. The
water should not lose more than one-third. Strain off the liquor; cool
and skim. Put over the fire, with the grated turnip and mashed potato.
Season, and simmer half an hour. Pour into the tureen, and lay upon
the top of the soup as many poached eggs, trimmed round, as there are
persons to be served.
LARDED STEAK, BROILED.
Flatten a large steak, and lard it with thin strips of fat salt pork,
bringing all the ends out on one side of the steak. You can do this
with a knife and your fingers, by making two holes for each lardoon,
and making a loop of it under the steak; but it is better to have a
larding-needle. Broil upon a greased gridiron; lay upon a hot dish; put
upon it a little warmed butter, seasoned with pepper, salt, and French
mustard.
PURÉE OF POTATOES.
Mash boiled potatoes; rub through a colander; add a few spoonfuls
of milk, one of butter rolled in flour, and stir over the fire five
minutes. Season with salt and pepper. Pour into a deep dish.
BAKED MACARONI.
Break half a pound of macaroni into inch lengths, and cook twenty
minutes in boiling salt water. Drain; cover the bottom of a buttered
dish with it; strew with grated cheese and butter-bits, pepper and salt
lightly, and put in another layer of macaroni. Fill the dish in this
way; strew cheese and butter on top; pour in half a cup of milk, and
bake, covered, half an hour—then, brown quickly.
BAVARIAN SALAD.
2 _small_ onions; 2 heads of lettuce, pulled to pieces; 1 boiled beet,
cold and sliced; 3 tablespoonfuls salad-oil; 2 of vinegar; yolk of 1
raw egg; 1 saltspoonful of salt, and same of made mustard.
Chop the onions exceedingly small, and beat into the whipped egg the
salt, mustard, the oil, last of all, the vinegar. Put the lettuce into
a dish; cover with the beet-root, and pour on the dressing.
LEMON CREAM PIE.
1 cup of sugar; 1 tablespoonful of butter; 1 egg; 1 lemon, pared
carefully, even to the white rind, and the seeds removed; 1
tablespoonful corn-starch, wet in cold water; 1 cup of boiling water.
Stir the corn-starch into the water, and pour over the creamed butter
and sugar. When cold, add the minced lemon and grated peel, with the
egg. Beat hard and bake in open shells of paste. Eat cold.
Second Week. Friday.
——
Turnip Soup.
Oyster Patés. Rissoles of Sweetbreads.
Chopped Cabbage. Mashed Potatoes Browned.
——
Quince Soufflé.
——
TURNIP SOUP.
12 turnips; 4 tablespoonfuls of butter; 2 tablespoonfuls of flour; 1
quart of milk; 2 quarts of water; 1 onion; chopped parsley; salt and
cayenne.
Pare, slice, and put the turnips on with the onion in the water. Cook
soft, pulp through a colander, and return, with the water, to the fire.
Melt the butter in a saucepan, stir in the flour, and cook ten minutes,
stirring all the time in one direction. Add the milk, stirring it in
gradually; take from the fire. Simmer the turnip _purée_ five minutes
after adding seasoning and chopped parsley; pour in the thickened milk,
boil up once, and serve.
OYSTER PATÉS.
1 quart of oysters, minced fine with a sharp knife; 1 cup of rich drawn
butter, based upon milk; cayenne and pepper to taste.
Stir the minced oysters into the drawn butter and cook five minutes
in a farina-kettle. Have ready some shapes of pastry, baked in
_paté_-pans, then slipped out. Fill these with the mixture; set in the
oven two minutes to heat, and send to table.
RISSOLES OF SWEETBREADS.
Boil and blanch three fine sweetbreads. Mince, and add one-third the
quantity of fine crumbs. Season with pepper and salt, a little nutmeg,
and two beaten eggs. Work and beat smooth; roll into long balls; flour
these well. Have ready a little gravy in a saucepan, well-seasoned;
add as much drawn butter. When it boils, put in the rissoles, a few
at a time, and cook ten minutes. Drain off the gravy; transfer the
sweetbreads carefully to a hot dish; pour the gravy upon a beaten egg;
heat to thickening, and pour over the rissoles.
CHOPPED CABBAGE.
Boil a firm cabbage in two waters—having taken off the outer leaves and
quartered it. Chop very fine; put into a saucepan two tablespoonfuls
of butter and the same of vinegar, with pepper and salt. Stir in the
cabbage, and when very hot, dish.
MASHED POTATOES—BROWNED.
Mash in the usual way; heap roughly upon a greased pie-plate; set in a
quick oven, and when delicately browned, slip to another dish.
QUINCE SOUFFLÉ.
Pare, slice, and stew the fruit soft. Sweeten well, and rub through
a colander. Put into a glass dish. Make a custard of 1 pint of milk,
3 yolks, and half a cup of sugar. When cold, pour, two inches deep,
upon the quince. Whip the whites of the eggs light with sugar and
lemon-juice, and heap upon the custard.
Second Week. Saturday.
——
Mock Turtle Soup.
Hot Pot. Cauliflower à la Crême.
Mashed Parsnips. Lima Beans.
——
Cocoanut Pudding.
——
MOCK TURTLE SOUP.
Please consult receipt for Wednesday, Third Week in March. There should
be enough for two days at least.
HOT POT.
2 lbs. of lean veal; calf’s brains from your boiled head; 1 pint of
oysters; pepper—cayenne is best; a _little_ minced onion; salt; a
tablespoonful of butter; ¼ lb. of oyster crackers, buttered and split;
minced parsley and lemon-peel.
Cut the veal into squares, and parboil for twenty minutes. Put a layer
in the bottom of a buttered bake-dish; season well; sprinkle on a
little onion, and put a layer of split crackers next. The brains should
be beaten up with a raw egg, and seasoned. Drop in small spoonfuls upon
the crackers; next, put a few oysters, strewed with pepper, salt and
butter-bits; more veal, and so on to the top, which should be crackers.
Fill the dish with the water in which the veal was boiled, seasoned,
and an equal quantity of oyster liquor. Cover closely, and bake in a
moderate oven an hour and a half. Serve in the dish. It should not be
uncovered for browning.
CAULIFLOWER À LA CRÊME.
Boil a fine cauliflower in plenty of hot salted water, having tied it
up in a bit of mosquito-net. When done, put into a deep dish, blossom
upward, and pour over it a cupful of drawn butter in which has been
beaten, and then cooked, a raw egg.
MASHED PARSNIPS.
Scrape, slice lengthwise, and put on to boil in hot salted water. They
will take more than an hour to cook. When tender, drain and press in a
colander. Mash smooth; put into a clean saucepan with a little butter,
pepper and salt. Stir until very hot, then dish.
LIMA BEANS.
See Thursday of First Week in October.
COCOANUT PUDDING.
1 heaping cup _fine_ crumbs; ½ cup of butter; 1 cup powdered sugar; 1
grated cocoanut; 2 cups milk; tablespoonful corn-starch wet with cold
water; 5 eggs, nutmeg and rose-water to taste.
Soak the crumbs in the milk, and add to the creamed butter and sugar,
and the beaten yolks. Beat well; put in the corn-starch; the whisked
white; at last the grated cocoanut. Beat one minute; pour into a
buttered pudding dish, and bake in a moderate oven forty-five minutes.
Eat cold, with sugar sifted on top.
Third Week. Sunday.
——
Yesterday’s Soup.
Roast Leg of Lamb. Potato Croquettes.
Sweet Potatoes. Fried Egg-plant.
Currant Jelly.
——
Rice Snow.
White Mountain Cake.
——
YESTERDAY’S SOUP.
Your mock-turtle soup will be even better the second day than on the
first. Take off the fat; dip out enough of the stock for your family,
and bring slowly to a boil. You can make a little variety in it by
serving the force-meat balls the first day; the meat dice the second,
or _vice versa_.
ROAST LEG OF LAMB.
Lay in the dripping-pan; pour a cup of boiling water over it, and
roast steadily, twelve minutes to the pound, basting very often. Ten
minutes before taking it up, dredge with flour, and baste well with
butter to make a brown froth. Lay on a dish, and keep hot. Pour the
gravy into a basin set in very cold water. This will send the grease to
the top. Remove it all; pour the brown gravy into a saucepan; thicken
with browned flour; season, boil once, and serve in a boat. Pass
currant-jelly with lamb.
POTATO CROQUETTES.
2 cups mashed potatoes, free from lumps; 2 beaten eggs; 1 tablespoonful
melted butter; salt and pepper to taste; a little flour.
Mix all well together; heat, and stir over the fire until smoking hot.
Let it get cold, and make into small rolls flattened at the ends. Roll
in flour and fry to a good brown. Drain off upon paper and eat hot.
SWEET POTATOES.
Boil until a fork will go easily into the largest. Skin, and lay in a
bake-pan in the oven a few minutes to dry—then serve.
FRIED EGG-PLANT.
See Wednesday, First Week in October.
RICE SNOW.
1 quart of milk; 5 tablespoonfuls of rice flour; the whites of 4
eggs; 1 great spoonful of butter; 1 cup of powdered sugar; a pinch of
cinnamon, and same of nutmeg; vanilla, or other extract; a little salt.
Scald the milk, and stir in the flour wet up to a thin paste with cold
milk. Cook until it begins to thicken; add sugar and spice; simmer five
minutes, stirring all the while; pour out, and beat in the butter.
Let it get cold; flavor, and whip, a spoonful at a time, into the
whisked whites. Set to form in a wet mould. Prepare on Saturday. Turn
out on Sunday, and eat with sweet cream. If more convenient, you can
substitute corn-starch for the rice flour.
WHITE MOUNTAIN CAKE.
See “GENERAL RECEIPTS NO. 1, COMMON SENSE IN THE HOUSEHOLD SERIES,”
page 319.
Third Week. Monday.
——
Sago Soup.
Lamb Pudding. Stewed Corn.
Potatoes au Naturel. Cabbage Salad.
——
Grapes, Pears, and Bananas.
Tea à la Russe, Crackers and Cheese.
——
SAGO SOUP.
Cut all the meat from your cold leg of lamb; crack the bone to
splinters; put on, with gristly bits of meat, skin, etc., in three
quarts of water, with an onion, and boil slowly, at the back of the
range, down to one quart. Strain, cool, and skim. Add to what has been
saved from the mock-turtle stock made on Saturday. Heat, and stir in
half a cup of pearl sago, previously soaked three hours in a very
little water. Season, and simmer half an hour.
LAMB PUDDING.
The cold meat from yesterday’s joint; bread-crumbs; 1 tablespoonful of
butter; 2 eggs; a little gravy; pepper, salt, and a pinch of nutmeg.
Chop the cold lamb fine, season, and wet up with a little good gravy.
Mix in one-fourth as much crumbs as you have meat; beat in the melted
butter, the eggs, and pour into a buttered mould. Set in a pan of hot
water, and cook, covered, in a good oven for one hour. Turn out, and
pour a little gravy over it.
STEWED CORN.
Green corn, even in city markets, is both indifferent and dear at this
season. We do better, therefore, to fall back upon the invaluable
canned vegetables that have made American housewives almost independent
of changing seasons. Open a can of corn one hour before it is to be
cooked. When ready for it turn into a farina-kettle; pour on just
enough hot water to cover it, and cook half an hour. Then, add a
little milk, a good lump of butter cut up in flour, pepper and salt to
taste, and cook fifteen minutes longer.
POTATOES AU NATUREL.
Put over the fire in cold water; bring to a boil, and, fifteen minutes
thereafter, pour in a cup of cold water to arrest the boil suddenly.
After the beginning of the second bubble, cook quite fast until a fork
will enter the largest potato without forcing. Turn off the water,
set the uncovered pot upon the fire for a minute; strip off the skins
quickly, and serve.
CABBAGE SALAD.
Shred a white cabbage fine; and pour over it a dressing such as you
made on Thursday, Second Week in October, but without the chopped onion.
GRAPES, PEARS, AND BANANAS.
Heap the grapes in one salver or basket, with a spray of some climbing
or clinging vine thrown around it. Group pears and bananas together,
and garnish with autumn leaves.
TEA À LA RUSSE.
Slice a fresh lemon; take off all the skin; lay the slices, with
powdered sugar strewed over them, in a plate, pour out the tea, hot
and strong, with plenty of sugar, and pass the lemon with it. _Serve
without cream._ I shall never forget a surprise that was startling as
well as a disappointment, that came to me one day, when, sinking under
the depression of an incipient headache, brought on by miles of picture
galleries, I called for a cup of hot tea in a foreign restaurant, and
was served with what I instantly pronounced to be “poison!” “_Molto
buono_,” protested the waiter, opening the tea-urn to show me a whole
lemon, skin and all, swimming upon the steaming decoction of leaves.
The combination of rind and the cream with which I had “trimmed”
my share of the too-fragrant beverage, was indescribable. Still,
I—rather—like tea _à la Russe_ without lemon-peel and cream.
Third Week. Tuesday.
——
Soup and Bouilli.
Stewed Potatoes. Mixed Pickles.
——
Alice’s Pudding.
——
SOUP AND BOUILLI.
6 lbs. brisket of beef, all in one neat cut, with as little bone as
possible; 3 carrots; 1 small head of cauliflower cut into clusters; 4
turnips; 6 _small_ onions; bunch of sweet herbs; 2 blades of mace; 1
tablespoonful of butter cut up in flour; dice of fried bread; pepper,
salt, and French mustard.