Mrs. Maclurcan's cookery book

Mode. — Eemove the surplus fat from the tail, divide the small joints and chop very small the larger ones, put into a saucepan with the water, and the vegetables (not cut up), peppercorns and a little salt ; allow it to boil for three hours, remove carefully the fat and take out the vegetables ; make a little flour brown and thicken the soup then add the teaspoonful of N.Q.M.E. Co.'s Liebig's Extract. 23— VEGETABLE SOUP. 2 qts water 2 turnips 2 carrots 1 onion 4 eschalots A bunch of sweet herbs Stalk of one cabbage Salt A tablespoonful N.Q.M.E. Co.'s Liebig's Extract of Meat. Mode. — Cut all the vegetables very fine, put into a saucepan with the water, salt and peppercorns tied up in a piece of muslin. Allow them to boil for an hour, then add the extract of beef and remove the peppercorns ; add a little more salt if required. 24— PEA SOUP. 1 pt. split peas 2 carrots A ham bone or a smoked 1 qt. water sausage 1 onion A bunch of sweet herbs Finely chopped mint A teaspoonful N.Q.M.E. Co.'s Liebig's Extract of Meat. Mode. — Soak the peas in a jpot of water over night, then put them into a saucepan with another pint of water, Soups. the onion, ham bone, carrot (chopped finely), and herbs. Boil all for two hours, then pass through a colander until nothing but the husks remain ; put back into the saucepan ; if too thick add half a pint of boiling water with, the Liebig's ; chop the mint very finely, then boil for another ten minutes. Serve with it fried bread cut into dice (sippets). 25— POTATO SOUP. No. 1. 1 lb. shin of beef 1 lb. potatoes 1 J onions Three quarts water J pt. split peas Salt and black pepper 1 head of celery. Mode. — Cut the beef into small pieces, chop up the potatoes and onions, and put them on in a saucepan with the water, split peas, celery, pepper and salt, allow it to stew gently for three and a half to four hours, strain it off, take out the beef and pulp the other ingredients through, a sieve ; put the pulp back in the soup ; then it is ready for use, 26— SHEEP'S HEAD BEOTH (Economical). 1 sheep's head 2 carrots i cupful of barley 1 turnip Pepper and salt 1 onion 2 J qts. water. Mode. — Wash, the head nicely and put it into a saucepan with the water, salt and pepper, allow it to boil until the meat will leave the bone easily. Take out the head and put in the barley, carrots, turnip and onion (cut into small pieces) and boil for two hours. Cut some of the flesh and brains into small dice shaped pieces and put them into the broth just before serving. The remainder of the head can be used for Braized Sheeps Head, Fricassee Sheeps Head and various other dishes. 27— KANGAROO TAIL SOUP. 1 kangaroo tail 2 carrots 2 lbs. gravy beef 2 turnips 1 glass port wine 6 cloves Pepper and salt 2 pieces ginger A small lemon 2 qts. water Mode. — Chop the tail into small pieces and put it into a saucepan with the beef cut very small, and pepper and salt, allow it to boil for two hours and then , strain. Put the soup back into the saucepan ; pick out the smaller pieces of the tail and add to the soup with the carrots and turnips (cut up very fiinely), the cloves and ginger (pounded), wine, and juice of half a lemon ; boil until the vegetables are well cooked. Serve with sippets. 28— ONION SOUP. 4 onions Pepper and salt