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Stir it a few minutes, and then add to it the strained gravy. Let it come to a boil, and then put to it a table-spoonful of catchup, and the beef cut either in thin small slices or in mouthfuls. Serve it up in a deep dish with thin slices of toast cut into triangular or pointed pieces, the crust omitted. Dip the toast in the gravy, and lay the pieces in regular order round the sides of the dish.
You may pickle flaps the same way. To make CATCHUP.
When the meat is quite tender, and falls from the bones, strain the soup into another pot, and add to it a spoonful of mushroom catchup, and two spoonfuls of butter rubbed in flour. You may thicken it also with the pulp of a dozen onions first fried soft, and then rubbed through a cullender.
The string can be cut and removed before serving. If any is left, it can be warmed in the remains of the gravy, or, if this has been used, make a gravy of one cup of hot water, thickened with one teaspoonful of flour or corn-starch stirred smooth first in a little cold water. Add a tablespoonful of butter and any catchup or sauce desired.
Take a little gravy, a few cockles, oysters or mushrooms, put to them a little of the gravy that comes from the fish, either broiled or boiled, it will do very well if you have no other gravy, a little catchup and a lump of butter; if you have neither oysters nor cockles you may put in an anchovy or two, and thicken with flour; you may put in a few shred capers, or a little mango, if you have it.
When the chops have been turned for the last time, you may strew over them some finely minced onion moistened with boiling water, and seasoned with pepper. Some like them flavoured with mushroom catchup. Another way of dressing mutton chops is, after trimming them nicely and seasoning them with pepper and salt, to lay them for awhile in melted butter.
Melt two ounces of butter that has been rolled in flour, in a half pint of water, and mix with it two large glasses of port wine, two table-spoonfuls of catchup, and two anchovies. This allowance is for a small quantity of salmon. For a large dish you must proportion the ingredients accordingly. Let the anchovies remain in the liquid till they are dissolved.
The bones and trimmings remaining can either be stewed in a pint of water till done, adding half a teaspoonful of salt, a saltspoonful of pepper, and a tablespoonful of catchup; straining the gravy off, and thickening with one heaping teaspoonful of flour dissolved in a little cold water: or they can be broiled.
Skim and strain the gravy; season it with catchup, and made mustard, and serve it up in a boat. Mutton may be cooked in this manner. Take some roast beef that has been very much under-done, and having cut off the fat and skin, put the trimmings with the bones broken up into a stew-pan with two large onions sliced, a few sliced potatoes, and a bunch of sweet herbs.
Onions give a better flavor if they are fried in a little butter or dripping before using, and many professional cooks fry all soup vegetables lightly. Cabbage and potatoes should be parboiled in a separate water before adding to a soup. In using wine or catchup, add only at the last moment, as boiling dissipates the flavor. Unless a thick vegetable soup is desired, always strain into the tureen.
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