Melt a piece of butter the size of a walnut in a small
saucepan; add a heaping tablespoonful of flour, and stir both till a
bright brown. Add soup till a smooth thickening is made, and pour it into
the soup-kettle. Cut about half a pound of the cold meat into small square
pieces,--_dice_ they are called,--and put into the tureen. Make forcemeat
balls by chopping a large cup of meat very fine; season with a
saltspoonful each of pepper and thyme; mix in the yolk of a raw egg; make
into little balls the size of a hickory-nut, and fry brown in a little
butter. Squeeze the juice of half a lemon into the tureen with (or
without) a wine-glass of sherry. Pour in the soup, and serve. If egg-balls
are desired, make them of the yolks of two hard-boiled eggs rubbed fine.
Add the yolk of a raw egg, a tablespoonful of melted butter, a saltspoon
of salt and half a one of pepper, and flour enough to make a dough which
can be easily handled. Roll out; cut into little dice, and make each into
a ball by rolling between the palms of the hands. Boil five minutes in the
soup.
MUTTON BROTH.
Prepare and boil as directed for stock. The broth from a boiled leg of
mutton can be used, or any cheap pieces and trimmings from chops. One
small turnip and an onion will give flavoring enough.
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