(_More Economical._)
_Ingredients._—A knuckle of veal weighing 5 or 6 lbs., 2 cow-heels, 2
large onions stuck with cloves, 1 bunch of sweet herbs, 3 blades of
mace, salt to taste, 12 peppercorns, 1 glass of sherry, 24 forcemeat
balls, a little lemon-juice, 4 quarts of water. _Mode._—Put all the
ingredients, except the forcemeat balls and lemon-juice, in an earthen
jar, and stew for 6 hours. Do not open it till cold. When wanted for
use, skim off all the fat, and strain carefully; place it on the
fire, cut up the meat into inch-and-a-half squares, put it, with the
forcemeat balls and lemon-juice, into the soup, and serve. It can be
flavoured with a tablespoonful of anchovy, or Harvey’s sauce. _Time._—6
hours. _Average cost_, 1_s._ 4_d._ per quart. _Seasonable_ in winter.
_Sufficient_ for 10 persons.