The instant the soup boils cover the saucepan closely and draw it aside from the fire, and allow it to simmer for ten minuter. Then strain through a clean towel, taking care not to break the crust which the eggs have formed at the top in process of clearing, and it is ready to serve. KIDNEY SOUP. J KoTK — Maccaroni «nd VermiceUi Soup are made frooi this Clear Soup by simply boiling the maccaroni and vermicelli in water, put oi^ cold, then putting them into the tureen and pouring the hot stock over. Kidney Soup. — Quantities and materials are to be used as follows : Two ox kidneys, two quarts of second stock, twa tablespoonfuls of Harvey's Sauce, two tablespoonfuls mushroom catsup, one ounce of flour of rice, two ounces of butter, one grain of cayenne pepper and a little of black pepper and table salt✪ Kidney Soup. In preparing this soup the kidneys have first to be. well washed in cold water, then after being thoroughly dried in a towel, they must be cut into thin slices. The butter is next to be put into a dry saucepan and heated until smoke begins to arise therefrom, the pieces of kid- ney added and browned therein ; the flour of rice must then be put into a basin and be made smooth with a little of the stock, when the Harvey sauce is to be added, ajso the pepper, salt, cayenne and catsup, after which the, rest of {he stock is thrown into the basin, stirred until well mixed, and then the whole mixture poured over the. kidney as prepared and placed in the saucepan. Now, putting the saucepan over the fire, stir the con- tents until boiling to prevent the flour lumping, and skim carefully meantime. After this boiling point is reached the saucepan must be drawn aside from the fire, tightly covered and allowed to simmer for two hours, when it is done. Note. — In browning meats of any kind the stock should be poured over them cold, that the brown which has been obtained may not be washed away in the process. « Kidney ^specially should be cooked over a slow fire to prevent them hardening. 4 i^vps. Mook Vlirtle Soup. — The ingredients for this soup must be provided in the following quantities : One calf s head, five ounces of Hour, five ounces of butter, one ounce of mixed spice, two Bermuda onions, two wine-glassfuls of sherry, five quarts • of cold water, 6ne lemon, one table^oonful of mushroom catsup, one- half tablespoonf ul of salt and two teaspoonfuls of pepper. The method of preparation is : First soak the calf s- head in cold water for an hour for the purpose of cleans* ing it of blood or such other remaining impurities as there may be, then after drying the same in a clean towel, put it into a large sauce-pan and pour thereon the five quarts of cold water. The sauce-pan is then placed over a quick fire, and being carefully cleared of scum as it boils, which it should do speedily, the onions, mixed spices, pepper and salt must be thrown in at once. Hav- ing reached the boiling point and the flavoring materials been added, the whole should now be permitted to boil slowly until the meat will readily separate from thp bones — a period of from two to five hours to be determined by the age of the calf — when the tongue is to be removed, and skinned, also the meat taken from the cheeks and both cut into small pieces to be presently used. '. The bones and head remaining in the saucepan, must now be permitted to boil four hours, at the end of which the liquor should be drawn off and strained, and the small pieces of meat remaining in the saucepan, must be col- lected, cut finely, seasoned with pepper and salt, to which add a little flour, and then combined with the two fresh eggs to give consistency to the mixture, rolled into small "balls, and placed inthe oven for £ve minutes in order that they may keep shape by being hardened. BROWN ^UP. 5 ✪ Kidney Preparation

AI-modernized reading of the original text

The instant the soup boils cover the saucepan closely and draw it aside from the fire, and allow it to simmer for ten minutes. Then strain through a clean towel, taking care not to break the crust which the eggs have formed at the top in process of clearing, and it is ready to serve. KIDNEY SOUP. J Note. — Macaroni and Vermicelli Soup are made frooi this Clear Soup by simply boiling the maccaroni and vermicelli in water, put oi^ cold, then putting them into the tureen and pouring the hot stock over. Kidney Soup. — Quantities and materials are to be used as follows : Two ox kidneys, two quarts of second stock, two tablespoonfuls of Harvey's Sauce, two tablespoonfuls mushroom catsup, one ounce of flour of rice, two ounces of butter, one grain of cayenne pepper and a little of black pepper and table salt. In preparing this soup the kidneys have first to be well washed in cold water, then after being thoroughly dried in a towel, they must be cut into thin slices. The butter is next to be put into a dry saucepan and heated until smoke begins to arise therefrom, the pieces of kidney added and browned therein ; the flour of rice must then be put into a basin and be made smooth with a little of the stock, when the Harvey sauce is to be added, also the pepper, salt, cayenne and catsup, after which the rest of the stock is thrown into the basin, stirred until well mixed, and then the whole mixture poured over the kidney as prepared and placed in the saucepan. Now, putting the saucepan over the fire, stir the contents until boiling to prevent the flour lumping, and skim carefully meantime. After this boiling point is reached the saucepan must be drawn aside from the fire, tightly covered and allowed to simmer for two hours, when it is done. Note. — In browning meats of any kind the stock should be poured over them cold, that the brown which has been obtained may not be washed away in the process. Kidneys especially should be cooked over a slow fire to prevent them hardening. [illustration: 4 pages]. Mock Turtle Soup. — The ingredients for this soup must be provided in the following quantities : One calf's head, five ounces of Hour, five ounces of butter, one ounce of mixed spice, two Bermuda onions, two wine-glassfuls of sherry, five quarts • of cold water, 6ne lemon, one table^oonful of mushroom catsup, onehalf tablespoonf ul of salt and two teaspoonfuls of pepper. The method of preparation is : First soak the calf's head in cold water for an hour for the purpose of cleansing it of blood or such other remaining impurities as there may be, then after drying the same in a clean towel, put it into a large sauce-pan and pour thereon the five quarts of cold water. The sauce-pan is then placed over a quick fire, and being carefully cleared of scum as it boils, which it should do speedily, the onions, mixed spices, pepper and salt must be thrown in at once. Having reached the boiling point and the flavoring materials been added, the whole should now be permitted to boil slowly until the meat will readily separate from the bones — a period of from two to five hours to be determined by the age of the calf — when the tongue is to be removed, and skinned, also the meat taken from the cheeks and both cut into small pieces to be presently used. The bones and head remaining in the saucepan, must now be permitted to boil four hours, at the end of which the liquor should be drawn off and strained, and the small pieces of meat remaining in the saucepan, must be collected, cut finely, seasoned with pepper and salt, to which add a little flour, and then combined with the two fresh eggs to give consistency to the mixture, rolled into small "balls, and placed in the oven for five minutes in order that they may keep shape by being hardened. BROWN SOUP.

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