The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1892-05-14
IN The MARKETS.
The WAY to Make Oxtail Soup and tn
WAY to Cook sweetbreads.

The Wsv to Make OxtaiI Soup and the
WAY to Cook sweetbread
"Among the many things that have aston
ished me in this beautiful city of yours by
the sea-" said an Eastern housekeeper to
THE CALLS market reporter yesterday, us
the b9untiful supply and great variety of
articles in your markets at this season OF
the year l took 2 walk through them this
morning, and as | gaZed at the many things
offered for sale l could not help wondering
what our folks East would say If they saw
what l saw. Your vegeJabie-stalls are at
least month If not six weeks IN advance OF
those at home in the display OF vegetables
and fruit, and as for your meatSt2lls they
are overloaded with must tempting meats,
ana tie lady went into raptures over what
she did see.
Those who. like this lady from the East.
went through tie markets yesterday must
have felt that the dealers could supply
everything needed for plain Sunday din
ner or Tor feast, for at no time in The year
is there 4 much greater variety OF articles
than at the present In the liae OF novelty
there WAS TO be seen gOOseberrleS, manages,
alligator pears and Eastern apples.
THE CALLS market reporter fell in with
his epicuTean friend, and lie asked him how
bis old hOusekeeper, CathrIne, prepared
OXtail soup.
There now" said he, you have asked
about an observed soup, but | have never
eaten any that tastes like that made by my
old Cathrine. She prepares II after mode
l told her about She pT0cuTes two fresh OK
tails, cuts each joint, alter dividing them
into inch lengths vi b a meat saw, and lets
them remain in cold water for two hours.
She then places tie pieces in a stewpau
with three carrots, three turnips, three
mediums .Zsd onions, two heads OF celery,
four cloves and a blade Of mace. She fills
the pan with boiling broth from the stock
pot, and then lets the whole boil until done.
The pieces Of OXtail she then lets drain on
sieve and allows them to cool, after which
she trims them neatly and places them IN
soup pot She then clarifies the broth that
the tails were cooked in and strains II
through napkin into a basin ana then
pOurs it into the pot in which the trimmed
pieces have been placed and adds some
squares Of the boiled carrot and turnip.
small lump of sugar and a pinch of white
pepper. Then just before sending II TO the
table it is allowed 10 boil three or four
minutes"
From soup the reporter turned to the line
OF entrees, and asked for good dish.
After a moments hesitation the epicurean
said: Il will tell you how the English pre-
pare one Of their TeiisheS-lamb's sweet
| breads, larded, with asparagus points. 10
three sweetbreads there should be hall a
pint of good veal stock, small bunch OF
green onions, blade of pounded mace,
thickening Of butter and -four, two eggs,
half pint Of cream, a teaspOonful Of pars-
| ley chopped fine and a little nutmeg. The
sWeetbreads are soaked in lukewarm water
aud then put into a saucepan with sufficient
boiling water TO cover them and allowed 10
simmer Tor 10 minutes. then they are taken
cut and put into cold water 10 remain until
they are firm After that they are taken
out, wiped dry and iarded. Then they are
put into q s,ewpan and there is added the
veal stock, seasoning Of white pepper and
salt to taste, the thickening Of butter and
-four, and then the whole is allowed TO stew
slowly 10 or 20 minutes. In the meantime
beat up the eggs with the cream and add
the chopped parsley and little grated nut
meg. After the other ingredients have SIM
mered for about 10 minutes add the mix
ture Of egg and cream and stir till quite hot
but 90 not let it come to a boil, for it viii
cuTdle. Serve this on a hot dish and cover
with boiled asparagus points"