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

tureen, with twenty very small _quenelles de volaille_ (No. 120), and serve. No. 142. _Potage à la Comtesse._ Cut half a pound of lean ham, with one onion, in small dice, have a bouquet garni, and six ounces of butter; put the whole into a stewpan over a moderate fire, stirring it about ten minutes; then cut five or six throat sweetbreads in slices (which have been previously blanched in water), put them into the stewpan and add a pint of white broth; let it simmer nearly half an hour, add four tablespoonfuls of flour, mix well, pound it in a mortar, put it into the stewpan again, with about four quarts of veal stock (No. 7), set it over a brisk fire until it boils, season with a teaspoonful of salt, two ditto of sugar, and a little white pepper; rub it through a tammie; when you serve it add a gill of cream, and croutons, cut like sixpences, and fried in half butter and half oil. If too thick moisten it with more stock to make it of the consistency of a purée. No. 143. _Potage à la Gresham._ Cut two knuckles of veal and two pounds of ham in dice, butter the bottom of a stewpan, put in the meat, with three onions, one carrot, two turnips, two heads of celery, one leek, a bunch of parsley, thyme, bay-leaves, basil, marjoram, and a pint of white broth (No. 133); let it simmer over a moderate fire about twenty minutes, then add twelve quarts more broth; when it boils have ready half a calf’s head which has been scalded; put it into the stewpan and let it simmer two hours and a half, when done put it on a dish to cool; pass the stock through a cloth into a clean stewpan, and place it over the fire; then mix half a pound of arrow-root, with three glasses of Madeira, and half a pint of cold broth; when the stock boils add the arrow-root, stirring it all the time, (skim it well), about twenty minutes, pass it through