The Louisiana Democrat. [volume] (Alexandria, La.) 1845-1918, 1869-03-03
al Domestic N elange.

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fBRewM MOCK, TURrLE Sour.-Prccure a
fne sleeps head, waslsit well aud lay it
iq salt, water fors AL hour, then wasliit in
fresh water and,nat itpn to- boil 10 three
apaagts of Gold water,b Skin itawsll, aud as
soop as i is clear cover il close ppd let it
simmer Il \ the meat is quite tender; then
take tip, and strain the BROTH. take all
meat of the bones, cut. the, best parts in
square bits, AND. put them !, into the broth
With the tongue, skinned and cut IN slices.
Have ready pint Of rich gravy, made
vhilethe head was sinmering; q beef kid
ney split and soaked, may DO used for this;
or pound Of juicy beef cut in thin small
pieces, Pvt q, qparter Of o pound d, but
ter into q stswpan, pat, in the kidney or
beef With sliced sonion, a few .sprigs of
lemon, thyme and parsley. three blades of
mace. half 2 a.! dozen cloves aud little salt
and cayenne pepper, Cover the, pan close
a9d set it on q low fire, without any water.
TIL the gravy is drawn out, Of the meat;
turn ug! it about as j begins % brown and
take care that il does not, become at al.
burned; add 9 little more than. pint of
boiling water to it, skim it nicely. and let
i just simmer; closely covered. for an hour
or more. When the meat OF the head Isl
cq. up and put in the, broth. add the
brown gravy, strained, a. tablespoonful Of
drowned flour mixed smooth, in, a little Of
the soup, and e You wish, some fried forces
meat Or !, sausage cakes. Let the, soup boi!
gently for twenty minutes. and Just before
pouring II into The tureen add two glasses
Of Sherry Or Madeira wine wines.' OF TT the juice Of
a-lamon. A spoonful Of thick tomato, soy
Or Of mushroom powder stewed IN the
gravy Is BY some thought On improve,
IL EIsssfo5cc oas 70 sg,fp5
whnfirrs Mock TURTLE 1s osufp@2oMske the
stock as above of 4 sleeps OF calls head
with the addition OF small oknuekle7 or
scrag Of veal which, when sufficiently boil,
ed, should be taken out, to Be served is a
separate dish; add to the soup while elm,
merihg bunch of sweet herbs, few,
blades ofmaee and d sliced onion. When
theliend is boiled perfectly tender, strain
the soupirto pan, let it stand to cool
willis you are cuttinglup the head, skim off
all the fat, and pour it OF gently from the
settings'iutos q clean tsodpi' pot; add'the
meat cutlin bitsian inch squire, ;aad some
small, light idumplings made Of butter,
fioar and'wator, andslet it boil about TWEEN
ty minutes. lScald half d pint Of rich
cream andipour it1over o. cupiaI Of bread
crumbs; pound the clks OF four hard boil
cd eggs very fine,a with a little icayennsior
white pepper-mixI them wellTfwith The
soaked bElandgtr it into the soup q
few aninstes before II is taken up.e After
it is poured into The tureen add lemon
cutlia thig slices, Or send the sliced lemon
on 4 plate, to table for, those Who like it.
.isFAilxx Sour. = Put into q istewpan two
tablespoonfdls ofldrd, and when II boils
add to i 9 large cupid 81 ,fari1a. Stirring. il
vel il becowes ., rich ysllowish brown
then pour II over itctbreo7 pintsS6f boiling
vnf ar. stir a. ivall a1do f,,v <s,r3,ss. Z AZ.