ents cook slowly until well browned, and meanwhile drain the calf's head, add the liquor to the stock or water, and cut the meat into neat pieces. Pour the boiling stock or water over the browned vegetables, boil up, skim well, and, when the vegetables are tender, pass the whole through a fine sieve or tammy. Replace in the stewpan, bring to the boil, season, add sherry and lemon-juice to taste, put in the prepared meat and forcemeat balls, and serve when thoroughly hot.
Time.—From 1½ to 2 hours. Average Cost, 2s. 6d., exclusive of the sherry. Sufficient for 6 or 7 persons.
1383.—OX-TAIL SOUP. (See Mock Turtle Soup. No. 1382.)
Omit the forcemeat balls and lemon-juice, and substitute a tin of ox-tail for ½ the tin of calf's head.
1384.—WHITE SOUP FROM TINNED RABBIT.
Ingredients.—1 tin of rabbit, 1 oz. of butter, 1 oz. of flour, 2 small onions sliced, 1 small carrot sliced, 2 or 3 slices of turnip, a bouquet garni (parsley, thyme, bay-leaf), 3 pints of hot water, 1 pint of milk, 3 tablespoonfuls of cream (this may be omitted), salt and pepper.
Method.—Place the whole contents of the tin in a stewpan, add the water and, when boiling, put in the vegetables and herbs, with a little salt and pepper. Simmer gently for about 1 hour, then pass the rabbit and the liquor through a fine wire sieve, and return to the stewpan. Boil up, add the milk, the butter and flour, previously mixed smoothly together and divided into small pieces, with seasoning to taste. Make thoroughly hot, and stir in the cream just before serving. The soup may be garnished with shredded vegetables, macaroni, spagheti, etc.
Time.—About 1¾ hours. Average Cost, 1s. 8d. Sufficient for 5 or 6 persons.
Fish.
1385.—LOBSTER CURRY.
Ingredients.—1 tin of lobster, ½ a pint of curry sauce (see Sauces, No. 241).
Method.—Thoroughly drain the lobster, and divide it into rather small neat pieces. Make the sauce as directed, put in the prepared lobster, make thoroughly hot, and serve. Well boiled rice and sliced lemon should be served with this dish.
Time.—10 minutes, after the sauce is made. Average Cost, 1s. 2d. to 1s. 6d. Sufficient for 3 or 4 persons.
1386.—LOBSTER IN WHITE SAUCE.
Ingredients.—1 tin of lobster, ⅓ of a pint of white sauce (see Sauces, No. 221), puff paste trimmings, breadcrumbs, butter, salt and pepper, cayenne.
