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

a tammie; before serving cut about twenty pieces of the calf’s head, (free from any fat), in large dice about an inch and a half square; put them in the tureen and pour the soup over. Add a little salt and sugar if required; this soup is very delicate, but better made too thin than too thick. No. 144. _Potage à la Colbert._ Peel and wash about a dozen Jerusalem artichokes, cut them in slices about a quarter of an inch thick, lay them flat upon the table and cut them through with a cutter about the size of a large pea, wash two heads of celery well, cut them round like sixpences, peel fifty small button onions, and pass the whole in a stewpan with two ounces of butter and a teaspoonful of sugar until no liquor remains with the vegetables and they are covered with a glaze, keeping them quite white; if any liquor remains in your vegetables it will spoil the appearance of the soup; put them into a clean stewpan with four quarts of consommé (No. 134), and half a pint of gravy (No. 135), let it simmer at the corner of the stove about ten minutes, taking care to skim it well, cut about forty pieces of cos lettuce the size of half-a-crown, which boil till done, cut twenty pieces of thin crust of French bread about the size of a shilling, which must be put into the tureen and the soup poured over. No. 145. _Potage à la Clermont._ Peel and cut thirty button onions into rings, fry them yellow in butter, cut also about sixty pieces of carrots, the size of a sixpenny piece, boil them in stock until nearly done, then put them on a sieve to drain, put four quarts of consommé (No. 134), and a gill of brown gravy (No. 135), into a stewpan with two ounces of semolina, when boiling add the carrots and onions; let it simmer twenty minutes, add a little pickled chervil, cut a small spring chicken in pieces, which has been previously braised (No. 523),