Let sugar, lemon-juice, and peel lie together two hours before you add wine and nutmeg. Strain through double tarlatan, and whip gradually into the frothed cream. Serve very soon, heaped in small glasses. Pass cake with this as well as with the tea.
Whereas pound, jelly, or cup-cake should accompany your trifle, small sponge-cakes, or cookies—not too sweet—taste better with tea, and do not detract so much from its flavor.
First Week. Saturday. —— Minced Beef Soup. Ragoût of Mutton. Boiled Potatoes. French Beans with Force-meat Balls. Boiled Rice. —— Neapolitan Pudding. ——
4 lbs. lean beef, minced fine, as for beef-tea. 2 lbs. mutton-bones. 2 carrots, grated. 2 sliced onions. Bunch of sweet herbs, and small bunch of asparagus, also chopped. Pepper and salt. 5 quarts of water. Strips of buttered toast.
Crack the bones to splinters, and put on with the vegetables in three quarts of cold water and boil two hours. Strain, rubbing the vegetables to a pulp, and add, with the rest of the water, also cold, to the minced beef. Bring to a boil, cook gently one hour after it boils, and strain, pressing hard. Reserve a little of the beef for force-meat, and put away the rest well seasoned, after pouring back over it half the soup, as stock for to-morrow. Keep in a cool place. Chop the herbs and put into that meant for to-day, with pepper and salt. Boil and skim fifteen minutes. Have ready some long strips of buttered crisp toast in the tureen and pour on the soup.
3 lbs. of mutton, without bone, cut into strips three inches long by one wide. 2 lamb sweetbreads. 1 cup of gravy made from bones, skin, etc.—the “trimmings” of the meat. 2 eggs. ¼ lb. streaked salt pork. 1 fried onion. 1 cup of green peas. Pepper, salt, and parsley. Dripping for frying. Browned flour.
Fry the onion in plenty of dripping; then the meat for five minutes. Parboil the sweetbreads, throw into cold water to blanch; wipe and slice; then fry also in the fat. Lay sliced pork in the bottom of a saucepan, upon this the mutton, then the sweetbreads, next the onion, the green peas, then pepper and salt. Cover with the gravy; put on a close lid and stew gently for an hour after the boil sets in. Take up the meat and sweetbreads; thicken the gravy with browned flour; pour it upon two beaten eggs, stir one minute over the fire and pour upon the meat.