Simmer the lentils till quite tender in the stock, adding the vegetables (sliced), herbs, and spices. Pass through a hair sieve. Thicken with the rice-flour, butter, and milk. Have ready the yolks well beaten, pour on them the warm cream; thicken, but do not boil; pour into the tureen, and add the Lentil Puree, seasoned to taste. Time to cook the lentils, about two hours. Tapioca Cream Soup. Good-flavoured white stock I J pints. Tapioca (crushed) i oz. Cream i gill. Yolks of eggs 2. 36 Sprinkle the tapioca in the stock when boiling-, stir often, simmer until the tapioca becomes transparent. Warm the cream, mix it with the yolks, add the stock (not boiling), stirring well all the time. Re-heat, taking care the soup does not boil or the eggs will curdle. Season to taste. Leicester Soup. Gravy beef Ox kidney 1 lb. 1 '1^^^^- Second stock or water ... I quart. Carrot I small. Turnip 1 err,o11 T ^"^^ ^ smalK 1 ^ l^large piece Onion ✪ American Soup (stuck with 3 cloves) I. Celery 4 stalks. Bay leaf I. Thyme I sprig. Parsley I M Marjoram I Peppercorns 6. Curry powder I dessertspoonful. Tomatoes I lb. (sliced.) Butter I oz. Mushroom catsup I dessertspoonful. Worcester sauce I teaspoonful. Flour I tablespoonful. Melt the butter in a stewpan, sprinkle the meat with flour, and fry slightly. Add the curry powder, stock, vegetables, herbs, spices ; bring it to the boil and simmer gently for one and a half hours. Strain, mix with it the puree from the tomatoes (which must be cooked separately and passed though a hair sieve). The kidney must be pounded and passed through a sieve and added to the soup, which must be thickened with the flour ; add mushroom catsup and Worcester sauce. Serve carrot, parsnip, and kidney cut in small rounds as a garnish for the soup. 37 Hare Soup. Stock 2 quarts. Carrot i. Turnip J. Celery i stick. Parsley Thyme Marjoram... ^ bay leaf. . . ; Peppercorns 12. Port I glass. Catsup I dessertspoonful. Arrowroot or cornflour ... i The bones and inferior parts of a hare. Simmer the hare, vegetables, peppercorns, and herbs in the stock for three hours. Strain. Take all the meat off the hare, pound it well in a mortar and pass it through a sieve ; add this to the stock and thicken it with the arrowroot or cornflour, mixed smoothly with a little cold stock. After it has boiled add the catsup, port, and seasoning. Ox-Tail Soup. Ox-tail I. Stock (brown) 2 quarts. Carrot I. Turnip I. Onions 2. Celery ... J a head. Bunch of herbs I. Peppercorns ... 12. Cloves ... 4. Ham (cut small) ... lib. Butter ... 2 oz. Sherry I wineglass. Cornflour I tablespoonful. Cut the tail into joints. Put into cold water. Let It nearly boil, then strain, and wash in cold water (this is to remove any hairs). Dry the tail, flour it, fry brown in the butter with the vegetables (sliced). Add the stock, herbs, spices, and ham. Simmer gently for four hours. >a bunch. 38 Strain, remove the fat, and thicken the soup with the cornflour. Boil up, season, add sherry. Serve the pieces of tail in the soup. Giblet Soup. Giblets Onions Carrot ✪ Ox-Tail Soup Celery Parsley Thyme Marjoram. Butter Flour Cloves Peppercorns Worcester sauce Sherry Warm stock or water Seasoning of pepper and salt.

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Simmer the lentils till quite tender in the stock, adding the vegetables (sliced), herbs, and spices. Pass through a hair sieve. Thicken with the rice-flour, butter, and milk. Have ready the yolks well beaten, pour on them the warm cream; thicken, but do not boil; pour into the tureen, and add the Lentil Puree, seasoned to taste. Time to cook the lentils, about two hours. Tapioca Cream Soup. Good-flavoured white stock I J pints. Tapioca (crushed) i oz. Cream i gill. Yolks of eggs 2. 36 Sprinkle the tapioca in the stock when boiling-, stir often, simmer until the tapioca becomes transparent. Warm the cream, mix it with the yolks, add the stock (not boiling), stirring well all the time. Re-heat, taking care the soup does not boil or the eggs will curdle. Season to taste. Leicester Soup. Gravy beef Ox kidney 1 lb. 1 '1^^^^- Second stock or water ... I quart. Carrot I small. Turnip 1 err,o11 T ^"^^ ^ smalK 1 ^ l^large piece Onion (stuck with 3 cloves) I. Celery 4 stalks. Bay leaf I. Thyme I sprig. Parsley I M Marjoram I Peppercorns 6. Curry powder I dessertspoonful. Tomatoes I lb. (sliced.) Butter I oz. Mushroom catsup I dessertspoonful. Worcester sauce I teaspoonful. Flour I tablespoonful. Melt the butter in a stewpan, sprinkle the meat with flour, and fry slightly. Add the curry powder, stock, vegetables, herbs, spices ; bring it to the boil and simmer gently for one and a half hours. Strain, mix with it the puree from the tomatoes (which must be cooked separately and passed though a hair sieve). The kidney must be pounded and passed through a sieve and added to the soup, which must be thickened with the flour ; add mushroom catsup and Worcester sauce. Serve carrot, parsnip, and kidney cut in small rounds as a garnish for the soup. 37 Hare Soup. Stock 2 quarts. Carrot i. Turnip J. Celery i stick. Parsley Thyme Marjoram... ^ bay leaf. . . ; Peppercorns 12. Port I glass. Catsup I dessertspoonful. Arrowroot or cornflour ... i The bones and inferior parts of a hare. Simmer the hare, vegetables, peppercorns, and herbs in the stock for three hours. Strain. Take all the meat off the hare, pound it well in a mortar and pass it through a sieve ; add this to the stock and thicken it with the arrowroot or cornflour, mixed smoothly with a little cold stock. After it has boiled add the catsup, port, and seasoning. Ox-Tail Soup. Ox-tail I. Stock (brown) 2 quarts. Carrot I. Turnip I. Onions 2. Celery ... J a head. Bunch of herbs I. Peppercorns ... 12. Cloves ... 4. Ham (cut small) ... lib. Butter ... 2 oz. Sherry I wineglass. Cornflour I tablespoonful. Cut the tail into joints. Put into cold water. Let It nearly boil, then strain, and wash in cold water (this is to remove any hairs). Dry the tail, flour it, fry brown in the butter with the vegetables (sliced). Add the stock, herbs, spices, and ham. Simmer gently for four hours. >a bunch. 38 Strain, remove the fat, and thicken the soup with the cornflour. Boil up, season, add sherry. Serve the pieces of tail in the soup. Giblet Soup. Giblets Onions Carrot Celery Parsley Thyme Marjoram. Butter Flour Cloves Peppercorns Worcester sauce Sherry Warm stock or water Seasoning of pepper and salt.

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