Chapter 15
_*Jugged Hare_--1 hare, 1 cup Crisco, 1-1/2 pounds gravy beef, 1 onion, 1 lemon, 6 cloves, 1 cup port wine, few forcemeat balls, salt, red pepper and pepper to taste.
Skin, paunch and wash hare, cut it into pieces, dredge with flour, and fry in hot Crisco. Have ready 1-1/2 pints gravy, made from beef, and thickened with flour. Put this into jar; add pieces of fried hare, onion stuck with cloves, lemon peeled and sliced, and seasonings; cover jar tightly, put into saucepan of boiling water, and let it stew until hare is quite tender, taking care to keep the water boiling. When nearly ready pour in wine, add forcemeat balls, and allow to cook 10 minutes. Serve with red currant jelly.
For forcemeat balls, mix together in basin, 2 tablespoons Crisco,4 tablespoons crumbs, 1 tablespoon chopped parsley, 1/4 teaspoon poultry seasoning, 1/2 teaspoon grated lemon rind, seasoning of salt, pepper, red pepper, and paprika, and 1 beaten egg, form into small balls, roll in flour, and add to hare.
January 3
_*Lobster Bisque Toasted Crackers Olives Celery Pickles Roast Pigeons Sweet Potatoes Fried Hominy Lettuce Salad Cheese Balls Lemon Meringue Pie Coffee_
_*Lobster Bisque_--4 tablespoons flour, 3 tablespoons Crisco, 1 tablespoon salt, 1 head celery, 2 lobsters, 1 small onion, 6 whole white peppers, 4 sprigs parsley, 1 quart milk, white pepper to taste.
Cover lobsters with boiling water, add salt, celery diced, whole peppers, parsley and onion. Cook until lobsters' claws can easily be pulled apart; it will probably take 25 minutes. When cool enough to handle, cut lobsters down back, remove meat from body and claws. Save coral. Put back all tough parts with small claws and shells, and cook for 20 minutes in same liquor. Liquor must be considerably reduced. Dry coral, rub through sieve. Blend Crisco and flour in saucepan over fire, stir in milk, let this come to boil, add 2 cups of strained lobster broth. Bring to boiling point, season with salt and pepper, and stir in sifted coral enough to give liquid bright pink color. Place lobster meat cut in fine pieces in hot tureen, pour hot mixture over and serve hot.
January 4
_Lentil Soup Roast Loin of Pork, Apple Sauce Potato Balls Artichokes, a la Creme *Orange Salad Cheese Fingers Pineapple Pudding Coffee_
_*Orange Salad_--1 tablespoon brandy, 1 tablespoon melted Crisco, 1/2 teaspoon sugar, 1 teaspoon chopped tarragon, 1 teaspoon chopped chervil, and 6 oranges.
Cut peel from oranges, carefully removing all pith, cut out pulpy pieces in each of natural divisions so that there is no skin of any kind or pips taken out with pieces fruit, sprinkle over these pieces tarragon, chervil, melted Crisco, brandy and sugar. This salad should be placed on ice if possible 1 hour before serving.
January 5
_Cheese Canapes Julienne Soup Bread Sticks *Roast Stuffed Chicken, Brown Gravy Creamed Cauliflower Potato Croquettes Olive Salad Cheese Relish Pistachio Ice Cream Coffee_
_*Roast Stuffed Chicken_--6 tablespoons breadcrumbs, 2 tablespoons Crisco, 2 tablespoons chopped cooked ham, 1 beaten egg, 1 teaspoon chopped parsley, 1 chicken, 2 tablespoons milk, seasoning red pepper, white pepper, salt, powdered mace and herbs to taste.
Clean and draw chicken. Melt Crisco, add it to crumbs, ham, egg, parsley, milk, and seasonings; mix and place in breast of fowl. If young chicken leave on feet, which should be scalded and skinned; if an older bird, cut off legs half-way to first joint, turn back pinions, run skewer through them, catching top part of legs; tie bottom part of legs together. Set in hot oven from 3/4 to 1-1/4 hours, according to size; baste well with melted Crisco, and about 15 minutes before it is finished dredge with flour and brown. To make brown gravy, pour from tin fat, sprinkle in 2 teaspoons browned flour, then add 1 cup boiling water, containing 1/2 teaspoon extract beef, salt and pepper; allow this to boil 3 minutes, strain over chicken, or serve in sauceboat.
January 6
_Oyster Cocktail Fried Cod Steaks Potatoes au Gratin *Stewed Tomatoes Cold Slaw Cheese Wafers Cocoanut Pudding Coffee_
_*Stewed Tomatoes_--1 can tomatoes, 2 tablespoons Crisco, 1 cup breadcrumbs, seasoning salt, pepper and paprika.
Empty tomatoes into double boiler, add breadcrumbs, salt, pepper, and paprika, and cook slowly for 1/2 an hour, stirring from time to time. Just before serving add Crisco and stir till melted. While the tomatoes will be ready with 1/2 hour's cooking, they are improved by cooking 1 hour, and are better still if warmed again after cooling.
January 7
_Clam Cocktail Boiled Salmon with Parsley Butter Roast Duck, Olive Sauce and Fried Hominy Riced Potatoes French Peas Creamed Salsify Celery Mayonnaise *Cheese Ramekins Banbury Tarts Coffee_
_*Cheese Ramekins_--4 tablespoons flour, 3 tablespoons Crisco, 1/2 cup milk, 3 whole eggs, 1 white egg, salt, white pepper, and red pepper to taste, and 1/2 cup grated cheese.
In saucepan, mix Crisco and flour over fire, when smooth stir in milk, and cook until thick, add seasonings; mix well. Remove pan from fire, add yolks eggs 1 by 1, mix each thoroughly, then mix in cheese, and fold in stiffly beaten white egg. Pour into Criscoed ramekins, and bake in hot oven 15 minutes. Serve hot.
January 8
_Cherry Cocktail Corn Soup Crisp Crackers Pot Roast with Dumplings Lettuce and Radish Salad *Cheese Biscuits Spice Jelly Coffee_
_*Cheese Biscuits_--4 teaspoons flour, 6 tablespoons grated Parmesan cheese, 3 tablespoons Crisco, 1 yolk of egg, 2 teaspoons cold water, salt and red pepper to taste.
Mix flour and cheese; add salt and red pepper to taste. Rub in Crisco lightly. Mix yolk egg with water; add enough of these to mix flour, etc., to stiff paste. Knead till smooth on floured board, then roll out and cut into biscuits with small cutter; lay on Criscoed tin and bake in quick oven 8 to 10 minutes, or until they are a delicate biscuit color. They require to be carefully watched, as they burn easily. Parmesan cheese is best, but other dry kinds can be used. The biscuits are brittle, so always prepare more than are actually required. They rewarm well with care.
January 9
_Vermicelli Soup *Beef Loaf, Tomato Sauce Mashed Potatoes Baked Squash Apple and Celery Salad Cheese Wafers Mince Pie Coffee_
_*Beef Loaf_--2 pounds lean meat, 3 tablespoons Crisco, 1/4 pound salt pork, 1 cup cracker crumbs, 3 beaten eggs, 1 teaspoon onion juice, 1 tablespoon lemon juice, 1 cup beef stock, salt and pepper to taste.
Wipe meat, remove all skin and membranes, then put it through meat grinder, add Crisco melted, eggs, crumbs, onion juice, lemon juice, stock and seasonings. Press into greased pan and cover. Bake 1 hour. Baste occasionally during baking with melted Crisco.
January 10
_Cream of Carrot Soup Pickles Celery Olives *Beef Steak and Kidney Pie Baked Potatoes Scalloped Onions Cauliflower Salad Cheese Crackers Lemon Snow Coffee_
_*Beef Steak and Kidney Pie_--2 pounds lean steak, 4 sheep's kidneys, some melted Crisco, salt and pepper to taste, 1 tablespoon Worcestershire sauce, and some pie crust.
Cut steak very thinly and dip it in melted Crisco, then in flour seasoned with salt and pepper. Roll up pieces of steak and lay them in fireproof baking dish. Skin kidneys, cut them in thin slices, leaving out fat in middle kidney; dip them also in seasonings and lay them on top of meat. Sprinkle in Worcestershire sauce and fill up dish with water. Roll pastry rather larger than size required for dish. Wet edge of dish and put narrow band of paste round; wet band, place on it remainder of paste, which cut to size of dish, then pinch edges, and brush over with beaten egg. Make large hole in top and into this put ends some leaf-shaped pieces of paste, with an ornament in center; brush leaves over with egg and bake in hot oven 1-1/2 hours.
January 11
_Tomato Bisque Pickled Peaches Celery *Roast Rabbit, Currant Jelly Sauce Hominy Squares Riced Potatoes Boiled Onions Cranberry Salad Apricot Tapioca Coffee_
_*Roast Rabbit_--6 tablespoons breadcrumbs, 3 tablespoons chopped cooked ham, 3 tablespoons Crisco, 1 tablespoon chopped parsley, 1 teaspoon grated lemon rind, 1/2 teaspoon powdered herbs, 3 chopped mushrooms, three beaten eggs, 1 rabbit, salt, pepper, and red pepper to taste. Beat up eggs, add mushrooms, Crisco, ham, breadcrumbs, parsley, and seasonings, and mix well. Wipe rabbit, and season inside with pepper, salt, and powdered cloves. Lay forcemeat inside rabbit and sew top; skewer head back and legs on each side; roast 1 hour, basting well with melted Crisco. Serve hot with currant jelly sauce.
January 12
_Clear Soup Roast Duck, Plum Jelly Mashed Turnips *Potato Croquettes Apple Salad Hot Cheese Wafers Grape Fruit Jelly Coffee_
_*Potato Croquettes_--2 pints mashed potatoes, 2 eggs, 2 tablespoons Crisco, 1 tablespoon chopped parsley, salt, pepper, and red pepper to taste.
Mash potatoes by rubbing them through wire sieve with back of wooden spoon; dissolve Crisco, add it to potatoes with 1 of eggs well beaten and seasonings. Mix and divide into 10 or 12 pieces, form them into neat croquettes, brush over with remaining beaten egg, toss in breadcrumbs, and fry in hot Crisco.
January 13
_Oysters on Half Shell Radishes Pickled Pears *Mutton Cutlets Potato Balls Chestnut Puree Lettuce, French Dressing Pineapple Bavarian Cream Cakes Coffee_
_*Mutton Cutlets_--Slit 1 pound chestnuts, place in hot oven to loosen skins, shell and take off inner skin. Place in saucepan with gravy to cover and 1/2 teaspoon salt. Boil until tender, then drain and rub through sieve. Chop fine 2 slices ham, add 2 tablespoons Crisco with 1/4 pound chestnut puree, season with salt, pepper and red pepper. Add 1 egg yolk and mix. Trim 8 cutlets, make 1/4 cup Crisco hot in frying pan, cook cutlets 1 minute on right side only, then arrange them flat on dish, cover with another with weight on top, leave until cold. Spread puree over cooked side of cutlets, brush with beaten egg and cover with breadcrumbs. Fry on both sides, and place in oven 5 minutes. Dish in circle on mashed potatoes; fill center with fried potato balls and sprinkle with, chopped parsley. Serve with gravy.
January 14
_Cream of Cheese Soup Celery Olives *Codfish Balls Baked Potatoes Baked Macaroni and Peas Spinach Salad Cheese Relish Fig Pudding Coffee_
_*Codfish Balls_--2 cupfuls mashed potatoes, 1-1/2 cupfuls shredded codfish, 1 egg, 1 tablespoonful Crisco, melted, 1/8 teaspoonful pepper. Put codfish in wire strainer, let cold water run through and squeeze dry. Mix the hot, unseasoned potatoes with codfish. To this add the melted Crisco, beaten egg and pepper. Beat well. Shape in balls and fry in deep Crisco until a golden brown color.
January 15
_Vegetable Soup Pickled Beets Celery Olives Sauted Chicken, Brown Gravy *Candied Sweet Potatoes Lettuce and Green Pepper Salad Plum Pudding, Hard Sauce Coffee_
_*Candied Sweet Potatoes_--12 sweet potatoes, 1 cup boiling water, brown sugar, 1/4 cup Crisco, salt, pepper, and powdered cinnamon. Pare and parboil potatoes, cut in halves, boil 10 minutes, drain, lay in greased baking dish. Spread with Crisco, sprinkle with brown sugar, salt, pepper, and powdered cinnamon, pour in boiling water and cook until tender. Baste often with sauce in pan while cooking. The cinnamon may be omitted.
January 16
_*Lettuce Cocktail Cream of Spinach Soup Broiled Hamburg Steak Baked Potatoes Brussels Sprouts Pineapple Salad Cheese Balls Urney Pudding Coffee_
_*Lettuce Cocktail_--1 crisp head of lettuce, 4 tablespoons tomato catsup, 2 tablespoons Crisco, 2 tablespoons Worcestershire sauce, 4 hard-cooked eggs, 4 tablespoons vinegar, 3 tablespoons sugar, 4 small onions, and salt to taste.
Cut lettuce fine with scissors and shred eggs and onions. Melt Crisco, when cool, add tomato catsup, Worcestershire sauce, sugar, vinegar and salt. At serving time pour this sauce over lettuce, eggs and onions. Serve very cold in cocktail glasses.
January 17
_Prune Cocktail *Brown Fricassee of Chicken Boiled Rice Baking Powder Biscuit Apple and Celery Salad Mince Pie Coffee_
_*Brown Fricassee of Chicken_--Draw, singe, and joint chicken. Put 4 tablespoons Crisco in saucepan; when brown, put in chicken. Stir until every piece is nicely browned, then add 2 tablespoons flour, stir again, add 1 pint boiling water or stock, stir until it boils; add 1 teaspoon of salt. Cover, and let simmer gently until tender, then add 1 teaspoon onion juice, and little black pepper. Put neck-piece, heart, liver, gizzard, and back pieces in center of dish; put 2 pieces of breast on top, second joints on one side of plate, legs crossed on other, and wing at each end of plate. Pour sauce over, sprinkle with chopped parsley, and serve.
January 18
_Broiled Halibut Maitre d'Hotel Potatoes *Escalloped Tomatoes Lettuce, French Dressing Pumpkin Pie Cheese Squares Coffee_
_*Escalloped Tomatoes_--Drain juice from 1 can tomatoes. Brush baking dish over with Crisco, and cover bottom with tomatoes; dot with Crisco, dredge with pepper and salt, and sprinkle generously with breadcrumbs: arrange another layer of tomatoes, and crumbs, and so proceed until dish is filled. Pour over all enough of juice of tomatoes to moisten well, and then finish dish with covering of crumbs. Bake 20 minutes in moderate oven.
January 19
_Consomme with Vermicelli Grated Parmesan Cheese Fried Oysters, Sauce Tartare *Mushrooms Cooked Under Glass Bells Supreme of Chicken Asparagus, Cream Glacé Orange Ice Coffee_
_*Mushrooms Cooked Under Glass Bells_--Saute 1/2 pound of peeled mushroom caps, in 3 tablespoons Crisco, season with salt and paprika, add 1 cup of cream, cover and let simmer until reduced a little. Arrange mushrooms on round of bread in mushroom dish, pour liquid over, cover with glass bell and bake 20 minutes in moderate oven. Send to table without removing glass, which confines delicate flavor and aroma of mushrooms.
January 20
_Clam Chowder Rolled Beefsteak, Peanut Butter Sauce Succotash Boiled Onions *Cream Cheese and Pimiento Salad Baked Custard Lady Fingers Black Coffee_
_*Cream Cheese and Pimiento Salad_--Wash and dry 1 can pimientoes. Fill them with creamed cheese. Chill, slice and serve on crisp lettuce leaves with following dressing: Mix 1/2 tablespoon salt, 1/2 tablespoon mustard, 3/4 tablespoon sugar, and 1 tablespoon flour, and when thoroughly blended, add 2 egg yolks, slightly beaten, 3 tablespoons melted Crisco, 3/4 cup milk, and 1/4 cup vinegar. Cook in double boiler, stirring constantly, until mixture thickens. Strain and cool.
January 21
_*Cream of Lettuce Soup Roast Shoulder of Mutton, Caper Sauce Mashed Potatoes Baked Squash Celery Salad Cheese Wafers Apple Tapioca Coffee_
_*Cream of Lettuce Soup_--3 cups white stock, 2 heads lettuce, 2 tablespoons cooked rice, 1/4 cup cream, 1/4 tablespoon onion, finely chopped, 1 tablespoon Crisco, yolk 1 egg, nutmeg, salt and pepper to taste. Remove outer leaves from lettuce and shred it. Cook onion 5 minutes in Crisco, add lettuce, rice, and stock. Add cream, yolk egg slightly beaten, nutmeg, salt, and pepper to taste.
January 22
_Filleted Anchovies with Lemon Celery Ripe Olives Salted Pistachio Nuts Consomme, a la Royale *Halibut Turbans Roast Goose, Apple Jelly Potato Puff Mashed Turnip Endive and Roquefort Cheese Salad Coupe St. Jacques Coffee_
_*Halibut Turbans_--Have 4 slices halibut cut 1/2 an inch thick; remove skin and bone, thus securing 16 fillets. Dip in melted Crisco; squeeze over juice of 1 lemon, little onion juice and sprinkle with salt and pepper. Commencing with the widest end, roll each fillet into a "turban" and fasten by running through each Criscoed wooden skewer. Bake 20 minutes, basting with hot stock, or Crisco melted in hot water. Arrange crown shape on serving dish. Fill the center with boiled potato-balls, dressed with salt, Crisco, and chopped parsley. Serve with Hollandaise sauce.
January 23
_Barley Soup Corned Beef *Ladies' Cabbage Fried Celery Beet Salad Cheese Crackers Arrowroot Pudding with Stewed Fruit Coffee_
_*Ladies' Cabbage_--Cut small, hard head cabbage into halves; remove core and harder portions, chop remaining part quite fine. Throw this into kettle of boiling salted water, boil uncovered for 30 minutes; drain in colander. Put cabbage back in saucepan, add 2 tablespoons Crisco, 1 tablespoon flour; dust flour over cabbage; stir carefully with wooden spoon, and add 1/2 pint of milk, 1/2 teaspoon of salt and 1 saltspoon of white pepper. Stand this on back part of stove to simmer 10 minutes; send to table.
January 24
_Blue Points Brown Bread Sandwiches Broiled Squabs Potato Croquettes *Cauliflower au Gratin Asparagus Salad Cheese Fingers Spanish Cream Coffee_
_*Cauliflower au Gratin_--Boil 1 large cauliflower, drain it, and break sprigs apart. Arrange in layers in Criscoed baking dish, sprinkling each layer with cheese, seasoning it with pepper and salt, and little melted Crisco. When dish is filled pour on 1 cup white sauce, sprinkle top with crumbs and cheese, and let bake 15 minutes to brown.
January 25
_Sardines on Toast, Caper Sauce *Risotto Peas Fried Canned Tomatoes Lettuce and Hard-Cooked Eggs Jellied Prunes Whipped Cream Gold Cake Coffee_
_*Risotto_--1/2 pound rice, 1 small onion, 4 tablespoons Crisco, 1/4 cup grated Parmesan cheese, 1/2 pint tomato sauce, about 1 pint good stock, salt, pepper, nutmeg, and 1/2 teaspoon saffron.
Wash rice in several courses of water, drain and dry. Peel and chop onion. Melt Crisco in stewpan; when hot add onion, fry over gentle fire until light fawn color, then add rice; shake pan over fire for a few minutes, so as to fry rice a little. Next add seasoning, salt, pepper, nutmeg, and saffron; moisten with little stock, and add more as rice begins to swell. When stock is used up, gradually add sauce. When rice is tender mix in grated cheese. It is then ready to serve. In preparing this dish remember that rice should be well done, and should be neither too dry nor too moist.
January 26
_Onion Soup Roast Chicken, Chestnut Stuffing, Giblet Sauce Cranberries Celery au Jus Baked Macaroni with Cheese *Grapefruit Salad Burnt Almond Ice Cream Coffee_
_*Grapefruit Salad_--Take out inside of grapefruit, and cut edge of shell into points; slice meat of fruit with 2 oranges, 1 cup pineapple, 1 cup cherries, 1/2 cup chopped nut meats, 1 diced apple, the juice of 1 lemon, and 3 tablespoons powdered sugar; fill shell, and serve with following dressing:
Beat yolks 2 eggs until creamy, then add to them 1/2 teaspoon dry mustard and same quantity salt. Next beat in slowly 4 tablespoons melted Crisco and 6 tablespoons hot vinegar. Cook in double boiler until it thickens. When cold, and just before serving, 1 cup of cream, sweet or sour, may be folded in.
January 27
_Shrimp Cocktail *Salmon Croquettes, Tomato Sauce French Peas Mashed Potatoes Pickled Mangoes Cottage Pudding, Maple Sauce Coffee_
_*Salmon Croquettes_--1 pound can salmon, 1/2 teaspoon salt, red pepper to taste, 1/4 cup crackercrumbs, 1/2 teaspoon grated onion, 1 well beaten egg, 1 tablespoon Crisco, and 1 tablespoon chopped parsley.
From 1 can salmon, opened neatly, take fish and chop it fine; add salt and pepper, Crisco, parsley and crackercrumbs; moisten it with the egg and mix well, turn out upon dish; then roll into cones, dip these in beaten egg seasoned with salt and pepper, roll in breadcrumbs. Fry in deep Crisco until delicate brown, drain them a moment, arrange neatly on hot dish and serve with tomato sauce. The Crisco should be heated until crumb of bread becomes golden brown in 40 seconds.
January 28
_*Croutes, a la Marie Oyster Balls, Horseradish Sauce Potato Souffle Baked Cucumbers Nut and Celery Salad Chocolate Bavarian Cream Coffee_
_*Croutes, a la Marie_--Pass 1 small tureen foie gras through fine wire sieve. Put in basin, add 1 teaspoon Crisco, pepper and salt to taste, and then stir in gently 1/2 a gill cream. Pipe with a star tube on to round croute of short crust; garnish with pimientoes cut in strips and whipped cream.
January 29
_Lobster Canapes Cream of Oyster Soup Crackers Olives Celery Planked Shad, Roe Sauce Duchess Potatoes Cucumbers, French Dressing *Cabinet Pudding Coffee_
_*Cabinet Pudding_--8 stale lady fingers, 12 macaroons, 3 tablespoons cherries, currants, and citron peel chopped fine, 1 tablespoon sugar, 3 eggs, 1 pint milk, 2 teaspoons Crisco, and vanilla extract.
Decorate bottom of mold with some fruit, lay row macaroons round edge of bottom. Cut ladyfingers into pieces, mix with fruit and loosely fill mold. Beat eggs with little cold milk, and 2 teaspoons Crisco, scald remainder of milk, and pour on to eggs, beating at the same time. Sweeten and flavor to taste. Gently pour this into mold. Cover with Criscoed paper and place in steamer to cook until set. This will take 3/4 of an hour. Let pudding stand 1 minute or 2 before turning out. Serve with custard sauce.
January 30
_*Croutes, a la Rosamonde Roast Tenderloin of Pork Sweet Potatoes, Southern Style Spinach, a la Creme Parmesan Cheese Apple Salad Cranberry Pie Coffee_
_*Croutes, a la Rosamonde_--Take some small round tomatoes, and cut in slices 1/4 inch thick. Lay in dish and sprinkle with melted Crisco, vinegar, pepper and salt. Then make some round croutes of short paste little larger than tomato; place 1 slice tomato on each, 1 rolled fillet anchovy on top, and garnish with 1 hard-cooked egg yolk and small piece white endive.
January 31
_Spinach Soup *Irish Stew Baked Macaroni Onion and Lettuce Salad Cheese Puffs Golden Parfait Coffee_
_*Irish Stew_--1 pound middle neck mutton, 2 pounds potatoes, 4 onions, 1 tablespoon Crisco, bunch of herbs, pepper and salt, 1 tablespoon flour, 1 teaspoon chopped parsley, and cold water.
Put Crisco into saucepan with mutton which should be cut into small pieces. Peel and quarter onions, and put them in saucepan, add herbs and barely cover with cold water. Peel potatoes, choose small ones and do not cut them up, and lay over meat, sprinkle little salt and pepper on potatoes and bring to boil. Then add flour and stand saucepan where it will stew gently 2 hours. Take out herbs, season to taste with salt and pepper. Dish up meat in circle on flat dish, put potatoes and onions in center, leaving 1 potato in saucepan, to mash and thicken the gravy a little, pour gravy over stew, and sprinkle with parsley. Inferior cuts of mutton can be used advantageously for this dish, such as scrag-end or breast of mutton; the bones and gristle with long stewing give a nice flavor to the dish.
February 1
_*Braised Loin of Mutton with Mushrooms Boiled Potatoes Spinach Garnished with Hard-Cooked Eggs Spiced Currants Carrot Salad Coffee Jelly Coffee_
_*Braised Loin of Mutton with Mushrooms_--3 pounds loin mutton, 1 stalk celery, 1/2 teaspoon whole peppers, 1 bunch of sweet herbs, 2 tablespoons Crisco, pepper, salt, red pepper, 1 turnip, 1 carrot, 2 or 3 cloves, sprig of parsley, and 2 tablespoons flour.