New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-01-18

Let him split IL. Plunge the skin side OF each hii
into boiling water for one minute, and rub the SKIN
with coarse towel to be sure that all the mars arc
removed as this work is not always thoroughly done
when the calls heads are exposed for sale. Remove
the brains and tongue whole. and set them aside on
a plate in cold place till they are needed Remove
the membrane lining the nasal passages entire WASH
the head in cold water which has been sailed, being
careful to rinse Of the blood that sometimes remains
In the cavity where the brains have been removed.
When tho head is thoroughly Clean cover it with six
quarts Of clear good beef stock which is ice cold or
If YOU do not wish rich soup use four quarts OF
COLD water with two quarts Of beef stock. Let tne
head simmer very slowly for two hours after 1t begins
TO boil Now remove the calfs head, cut of the
meat from the bones and cut the flesh and skin into
twonch chunks. Drain the meat, return the Liquor
that drips from IL 10 the soup kettle and continue
boiling the soup. Two tablespoonful Of minced
parsley quarter Of a pound Of ham, a sprig OF
lemon thyme, bay leaf, two chopped onions ana TWO
mushrooms aud a slaot il convenient should all
be fried In butter till they slightly Drowned and
added now to the soup. After the seasoning herDs
and vegetables have simmercd in the soup for an
hour. strain 1t and set it away where it will cool
rapidly. Remove the fat from the top when it is
cold. 1t will be firm Jelly and will keep well In
cold weather II the soup IS not perfectly clear wien
you take out what Is wanted at time clarity 1t
using an egg shell and the white OF all egg TO every
three pnts Of soup Beat the white and she'll together
in the bottom Of the soup kettle, add cup OF cold
water mix 1t with the egg and finally put 1t in the
soup stock While the stock is melting stir IL with
an egg whip and when II is melted and begins to boil
draw IL back where 1t will just simmer Cover II for
ten minutes and at the end Of this time remove the
cover and skim of the thick that has risen " tile
top and strain the soup through flannel bag wr1ing
out till merely damp in water hot your hands VIII
bear Add TO the clear soup salt and a ntte cayenne
pepper about quarter of tablespoonful, and the same
amount Of mace and a half teaspoonful OF sugar.
Add finally after pouring the soup in the tureen the
Juice Of a lemon. Have ready prepared some egg balls
and some OF the twOinch squares Of meat that were
set aside II will only require about cup of the veal
and four egg yOlks made into balls. Drop four per
ecy firm fresh yoIs Of eggs into boiling water for
the egg balls and let them cook for twenty minutes re-
serving the whites Of the eggs for other use Unless,
however Won are sure that your eggs perfectly
fresh i, better 10 boil the eggs in the shell and
run the risk Of being able to up the whites which
are cooked in "a salad in some way. In whatever
way the yolks are boiled pound them to paste; and
level teaspoonful Of salt and speck Of cayenne
pepper and the raw white Of an egg. Mix all these
ingredients and make the mixture into ball, the size
Of small marbles Put tablespoonful Of butter into
frying pam When it is hot add the egg balls and fry
them Till they are Drowned delicatey; toss them
gently TO turn them.
oxtaI soup is another rich English soup. which,
however may be traced TO the culinary skill OF the
poor French Huguenots who TO England and
who first began make Of this part of the animal,
which was then thrown away. This is dark thick
soup. The joints Of the tail are fried and sometimes
glazed and served I'm IT, II properly made IL is of
the most delicious of all soups. Cut small oxta into
pieces wash IL thoroughly, put easpoonul OF butter
in saucepan and when is melted and hot add the
pieces OF oxtail and fry them Till they rich
brown Add TO them one quart OF clear brown beer
stock. Take for dark sauce two carrots, one sprs
VI thyme bayleaf, six whole peppers, three whole
cloves, a couple Of ounces OF ham, few scraps OF
veal IL YOU It, two sprigs of parsley and half
Janch of parsley roots. Wash the ingredients and
chop them up. they should not make over cupful.
When done add tcaSpoOnhl Of fat, butter or chicken
fat tried out. Toss all these ingredients together in
a saucepan till brown, add "A tablespoonful of Hour and
then two quarts of any stock Let this mixture
simmer for two hours. Strain this sauce, but use
only a pint in the oxtail soup. The remainder
is useful a. a foundation to any rich saucc where
stock is needed. or it can be used alone as sauce
for mutton chops any meat requiring rich dark
sauce. 1t he kept long time. Lei the oNtal
cook in the clear beef stock and dark sauce for one
hour then add a teaspoonfu of Worcestershire Sacc ana
"A sprig Of thyme a branch of soup celery. one bay
leaf four sprays of parsley and two cloves Let the
soup boil an hour longer, and ten minutes before
taking it up. IL ii is not thick enough to coat the
spoon a little, aid tcaspOOnful Of Drowned hour.
The tea consumed BY the Royal household in Eng
land always bought at quaint. old fashioned slop
in Pail Mall, and has been bought there during the
regns of Queen Victoras five predecessors. IL costs
five shilngs and four pence pound, and was for a
long while known as Earl tscy's' mixture this
noblemaD having recommended this particular mixture
to her Majesty. When dinner IS given at Wlndsor
or buckingham Palace, fish to the extent OF 900
worth is ordered but for ordinary family din
uer three kinds of fish put on the table, whiting
being almost invariably one Of them. sirlon OF
beef is cooked every day and Is put the sdeboard
cold for unc The Queen takes after her dinner
one water biscuit and piece Of Cheddar cheese
fine Prince of Wales eats bit of Gorgonzola with
crust Of homemade bread. The tea. the cheese and
the ROYAL bed are always taken along whenever the
Queen travels. Her Majcsty's wine. which is we'll
known 10 be incompatible, is kept in the cellars OF
Il Jamess Palace and is sent in basketfus Of three
dozen 10 wherever she may be, this being done |
more for the household and guests than for herself |
A. when alone she drinks only very weak whiskey |
and water with her meals by her physicians orders
At bauquets however, she takes two glasses OF
The clerk Of the royal Kitchens who al
ravs carves receives goo per annum. the head chef
&c., same salary. and the confectioners $500 and
ESQ.
For Soma veurs mast needlewOrk has been abandoned
-, ladies' who considered IL. as quite beneath their
notice preferrng to while away their time by paint
rg fms screens saches. by modelling In wax and
Low or by etching wood and metal. The queen
:, poun,onia has however, revived the art Of artistic
,eedlework and many are now her disciples. il Is
veil known that Queen Elizabeth delights in designing
9Th her own fair hands some superb medieval and
,e,ldic figures linen, which she then EN-
,roders in silks and gold threads. These panels are
and it is not possible Of course. for
aovice to equal their beauty Of workmanship; but,