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

182) into a stewpan, and a pint of consommé (No. 134); cut some vegetables as for julienne (No. 148), put ten tablespoonfuls of salad oil into a sauté-pan; when hot, fry the vegetables in it, until rather brown; lay them on a sieve to drain, then add them to the soup, which is in ebullition; skim well, put about fifteen nice pieces of calves’ tail in it, and serve, with some dry boiled rice in a separate dish. No. 185. _Potage Tête de Veau à l’Indienne._ Proceed exactly as above, except, put pieces of cooked calf’s head cut in square pieces, instead of calves’ tail. No. 186. _Potage Queues de Bœuf à l’Indienne._ Prepare the same stock as No. 184; put about twelve pieces of ox-tail, well stewed, as No. 164, into the soup ten minutes before serving. No. 187. _Potage Queues de Bœuf à l’Anglaise._ Butter the bottom of a middling-sized stewpan, into which put six pounds of leg of beef, two ox-tails cut in joints, four onions, two heads of celery, two turnips, one carrot, ten peppercorns, a blade of mace, six cloves, and a bunch of parsley, thyme, and bay-leaves; then add half a pint of water, place it over the fire, stirring it round occasionally, until the bottom of the stewpan is covered with a brownish glaze; then fill up the stewpan with eight quarts of first stock (No. 133), and two ounces of salt; when boiling, place it at the corner of the fire, skim it, and let it simmer until the pieces of ox-tails are perfectly tender, when take them out, and put them into a basin; then pass the stock through a cloth, in another stewpan, make a roux with half a pound of butter, and three quarters of a pound of flour; then add the stock, which should not exceed seven quarts; stir it over the fire until it boils, then add a salt-spoonful of cayenne, two glasses of port wine, and four heads of celery (cut fine and passed ten minutes, in butter, over a sharp fire,) let the soup simmer