Julienne Soup Recipe

From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice
President, Board of Lady Managers.
This soup should be prepared the day before it is to be served up. One
calf's head, well cleaned and washed. Lay the head in the bottom of a
large pot. One onion; six cloves; ten allspice; one bunch parsley; one
carrot; salt to taste; cover with four quarts of water. Boil three
hours, or until the flesh will slip easily from the bones; take out
the head; chop the meat and tongue very fine; set aside the brains;
remove the soup from the fire; strain carefully and set away until the
next day. An hour before dinner take off all fat and set on as much of
the stock to warm as you need. When it boils drop in a few squares of
the meat you have reserved, as well as the force balls. To prepare
these, rub the yolk of three hard boiled eggs to a paste in a wooden
bowl, adding gradually the brains to moisten them; also a little
butter; mix with these two eggs, beaten light; flour your hands; make
this paste into small balls; drop them into the soup a few minutes
before removing from the fire. A tablespoonful of browned flour and
brown sugar for coloring; rub smooth with the same amount of butter;
let it boil up well; finish the seasoning by the addition of a glass
of sherry. Serve with sliced lemon.

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