Butter 2\ oz. Flour \\ tablespoonfuls. Cayenne, pepper and salt to taste. Anchovy sauce i teaspoonful. Stew the rice till tender in the milk with the mace, salt, and one ounce of butter. Take the meat from the body of the crab, pound it, and stir it into the rice and milk, and to this add the stock ; boil altogether for two or three minutes, then rub through a sieve. Melt one and a half ounces of butter in a stewpan, add to it the flour, then the soup ; let it boil and thicken ; add the white meat from the claws of the crab in flakes, seasoning to taste, and the cream. Let it get quite hot, but not boil. Lobster soup may be made in the same way, but the shell should be simmered in the stock before it is strained, and all the lobster meat should be added after the soup has been thickened. Jenny Lind Soup. For the Stock. Knuckle of veal i\ lbs. Cold water 2 quarts. Onion i. Bay leaf i. Celery | a head. Peppercorns 6. Bunch of herbs (thyme, parsley, marjoram). Or, Two quarts of any kind of well-flavoured white stock, c 34 Cut the veal into small pieces, put it into the cold water with the onion, celery, herbs, and peppercorns ; let it simmer for four hours, strain the stock ; when it is cold take off the fat. For the Soup. made as directed. I tablespoonful. The stock Sago... Cream Eggs... Cloves 4 piiiL. 2 yolks. 2. Wash the sago. Put the stock into a saucepan, bring it to the boil, then stir in the sago, and add the clo\ies ; let it simmer for one hour. Beat the yolks of two eggs in a tureen, add to them the cream, which should be hot but not boiling ; pour the hot soup very gradually on the eggs and cream, stirring all the time ; season it to taste with pepper and salt. Re-heat ; but it must not boil again. American Soup. Red lentils . ... iib. Brown stock i\ pints. Carrot I small. Turnip . ... I ,, Onion I. Leek 1^ a small. Herbs I bunch. Peppercorns . ... 4. Cloves 2. Milk . ... J pint. Flour . ... 1 oz. Butter I oz. Seasoning. Put the lentils into a saucepan with the stock, bring it gently to the boil, skim it well. Add the vegetables (sliced), herbs, and spices. Simmer gently until quite tender. Rub through a hair sieve. Add to the Lentil Pur6e a Tomato Puree ; mix these gradually with a sauce made of the flour, butter, and milk, which must be previously well boiled. Re-heat the soup, and it is then ready to serve. 35 Tomato Puree. Stew the following ingredients together, and rub them through a hair sieve : — Tomatoes i lb. (sHced.) Shallot I. Raw ham 2 oz. (cut into dice. ) Peppercorns 6. If the Lentil Puree has reduced too much, add a little more stock to thin it. Puree de Lentilles a L'Allemande. German lentils ^ lb. White stock 2 pints. Celery |^ a head. Onion 2. Turnip i. White peppercorns 6. Mace I blade. Bay leaves i. Parsley i sprig. Thyme i ,, Butter I oz. Rice-flour i oz. Milk I gill. Cream i Yolks of eggs 2. ✪ Crab Soup

AI-modernized reading of the original text

Butter 2\ oz. Flour \\ tablespoonfuls. Cayenne, pepper and salt to taste. Anchovy sauce i teaspoonful. Stew the rice till tender in the milk with the mace, salt, and one ounce of butter. Take the meat from the body of the crab, pound it, and stir it into the rice and milk, and to this add the stock ; boil altogether for two or three minutes, then rub through a sieve. Melt one and a half ounces of butter in a stewpan, add to it the flour, then the soup ; let it boil and thicken ; add the white meat from the claws of the crab in flakes, seasoning to taste, and the cream. Let it get quite hot, but not boil. Lobster soup may be made in the same way, but the shell should be simmered in the stock before it is strained, and all the lobster meat should be added after the soup has been thickened. Jenny Lind Soup. For the Stock. Knuckle of veal i\ lbs. Cold water 2 quarts. Onion i. Bay leaf i. Celery | a head. Peppercorns 6. Bunch of herbs (thyme, parsley, marjoram). Or, Two quarts of any kind of well-flavoured white stock, Cut the veal into small pieces, put it into the cold water with the onion, celery, herbs, and peppercorns ; let it simmer for four hours, strain the stock ; when it is cold take off the fat. For the Soup. made as directed. I tablespoonful. The stock Sago... Cream Eggs... Cloves 4 piiiL. 2 yolks. Wash the sago. Put the stock into a saucepan, bring it to the boil, then stir in the sago, and add the cloves ; let it simmer for one hour. Beat the yolks of two eggs in a tureen, add to them the cream, which should be hot but not boiling ; pour the hot soup very gradually on the eggs and cream, stirring all the time ; season it to taste with pepper and salt. Re-heat ; but it must not boil again. American Soup. Red lentils . ... iib. Brown stock i\ pints. Carrot I small. Turnip . ... I ,, Onion Leek 1^ a small. Herbs I bunch. Peppercorns . ... 4. Cloves Milk . ... J pint. Flour . ... 1 oz. Butter I oz. Seasoning. Put the lentils into a saucepan with the stock, bring it gently to the boil, skim it well. Add the vegetables (sliced), herbs, and spices. Simmer gently until quite tender. Rub through a hair sieve. Add to the Lentil Puree a Tomato Puree ; mix these gradually with a sauce made of the flour, butter, and milk, which must be previously well boiled. Re-heat the soup, and it is then ready to serve. Tomato Puree. Stew the following ingredients together, and rub them through a hair sieve : — Tomatoes i lb. (sHced.) Shallot I. Raw ham 2 oz. (cut into dice. ) Peppercorns 6. If the Lentil Puree has reduced too much, add a little more stock to thin it. Puree de Lentilles a L'Allemande. German lentils ^ lb. White stock 2 pints. Celery |^ a head. Onion 2. Turnip i. White peppercorns 6. Mace I blade. Bay leaves i. Parsley i sprig. Thyme i ,, Butter I oz. Rice-flour i oz. Milk I gill. Cream i Yolks of eggs 2.

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Crab SoupOx-Tail SoupJenny Lind SoupHare SoupAmerican Soup

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