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

let it simmer for half an hour, keeping it well skimmed, season with a little cayenne pepper, and more salt if required, and pass it through a tammie into a basin until wanted. When the calf’s head is cold take off all the meat and fat, leaving nothing but the glutinous part, which cut into pieces an inch square; when ready to serve the soup put about three quarts (to each tureen), into a stewpan with twenty of the pieces of head and a glass of sherry, boil altogether fifteen minutes, when skim and serve very hot. This soup may likewise be thickened without a roux, as directed for brown sauce (No. 4). Forcemeat and egg-balls were formerly served in this soup, the latter in imitation of turtles’ eggs, but better imitations of bullets, and almost as indigestible; the omission of them will, I am certain, prove beneficial, for whether the stomach be strong or delicate it will not bear loading with ammunition of that description. The above soup requires to be a light brown colour, and for thickness it must adhere lightly to the back of the spoon. METHOD OF CLEANING SALT-WATER FISH. _Turbot._ Take the gills out carefully, and make an incision close to the head (on the back of the fish) from which take out the inside, and wash it well with salt and water. Observe that the middle-sized fish are the best; if too large, they sometimes eat tough and thready; this fish is better kept a day or two after it is caught, particularly in winter. _Brill._ Take the scales off the belly, and proceed the same as for turbot, but cut off the fins. _John Dory._ Cut off the fins, take out the gills, and open the fish at the breast, from whence take out the inside; wash it but as little as possible. The liver of this fish is very delicate; but cannot be obtained except by parties living near where they are caught, as it dissolves in a very short time if kept. _Cod-fish._ Cut and pull out the gills, then open