The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

teaspoonfuls of sugar, pass through a tammie into a clean stewpan; put in the pieces of tail ten minutes before serving; be careful to take off any fat which may rise from them, add juice of a lemon and serve. No. 166. _Potage aux Queues de veau (clair)._ Proceed exactly as in the last, but instead of lamb use veal, for stock, cut four calves’ tails in pieces half an inch long, allow more time to stew, being larger, but finish the same way. No. 167. _Potage à la Duchesse._ Cut eight pounds of veal, one pound of ham, and one calf’s foot in dice, butter the bottom of a stewpan, put in the meat with two onions, the peel of half a lemon, and half a pint of broth (No. 133); pass the whole over a brisk fire, until forming a white glaze, then add eight quarts of broth, or water, and half a pint of brown gravy (No. 135), when boiling, let it simmer at the corner of the stove about two hours, boil a fowl in it, skim it well, pass through a tammie; put two ounces of arrowroot into a basin, mix with half a pint of cold broth, add it to the boiling stock, skim well, boil twenty minutes, have ready a small spring chicken braised, when cold cut it in nice pieces, have ready also about forty small quenelles de volaille (No. 120), put them into the soup and serve. The fowl that you boil in the stock may be used instead of the chicken. No. 168. _Clear Grouse Soup._ Cut six pounds of leg of beef in large dice, with two wild rabbits, and one pound of lean ham, butter the bottom of a stewpan, put in the meat, with two calf’s feet, two onions, four leeks, one carrot, two turnips, a bunch of thyme, marjoram, bay-leaves, and parsley, a blade of mace, and six cloves all inclosed in the bunch; set the stewpan over a brisk fire, add one pint of broth (No. 133), stir it until forming a white glaze, then