Mrs. Maclurcan's cookery book

Mode. — After the fillets of fish are cut off as directed for frying fish, take the bones and wash them well, being careful to remove all the black substance that may adhere to them. Break them up ; put into a saucepan with a quart of water to every half pound of bones, and a teaspoonful of salt ; when it boils remove the scum and put in 1 oz. of pepper corns, a bunch of herbs, and 2 carrots ; boil steadily for two hours, strain through a sieve, and it is ready for use. 10— FISH SOUP. 2 qts. fish stock 1 teacupful of breadcrumbs 1 onion Chopped parsley 1 teaspoonful of butter 1 egg ^ lb. white fish (boiled) Pepper and salt. Mode. — Slice the onion very finely, put into a saucepan and fry with the butter ; put the piece of fish when cooked into a basin, and pound up with the onion and breadcrumbs, salt, pepper and chopped parsley ; mix all together with the egg, make into small balls the size of a marble, and throw into the boiling stock, thicken with a little flour, and allow to boil for another half hour. 11— KIDNEY SOUP. 1 ox kidney 1 oz. butter 2 onions Chopped parsley 2 qts. stock. Mode. — Slice the onions and fry them in the butter, then put them into the stock ; slice the kidney very thinly, put it into the stock, and allow it to simmer for two hours ; should it boil quickly the kidney will be like leather ; just before serving put in a tablespoonful of chopped parsley. Soups, 12— MULLIGATAWNY SOUP (Economical). 2 or 3 qts. white stock i cupful of cream or milk 2 tablespoonfuls curry White flesh of a chicken powder Mushrooms. Mode. — Having the stock previously made and flavoured to taste, cut the breast of the chicken in small dice, with about a dozen small mushrooms, allow them to boil in the stock for half an hour. Mix the curry powder with the milk and add while boiling. Boiled rice should be served with the soup. 13— AUSTRALIAN SOUP. 1 qt. clarified brown stock 1 or 2 large tomatoes oz. tapioca Mode. — Crush the tapioca in a mortar, then add it to the boiling stock and boil until the tapioca is quite clear ; add the tomatoes, which have previously been squeezed through a sieve, 14— MOTZA KLEIZ (Jewish Cookery). 4 lbs. gravy beef (for stock) 12 pepper corns 1 bunch of turnips and 2 large motzas, or 6 thin carrots captain biscuits 2 onions ^ lb motza meal, or J- lb. 1 piece of ginger thin captain biscuits 6 cloves pounded. 2 ozs. suet or marrow 2 eggs. Parsley, marjoram, salt and pepper. Mode. — Boil the meat for four hoars, then strain and add the vegetable cut in small dice. To make the kleiz, soak the motzas in cold water and squeeze dry, then chop the onions and brown them with a few drops of oil, add them to the motzas and suet which have been previously chopped fine, then add nearly all the meal, parsley, marjoram, salt, pepper and eggs well beaten. Eoll the Soups. mixture in small balls and dust round with tlie remainder of the meal ; throw the balls into the boiling soup a quarter of an hour before serving. Note. — Thin captain bisouits will do instead of motzas, and pounded biscuits will do instead of the meal. 15— BECHE-DE-MEE SOUP. 4 qts. good brown stock J lb. prawns 1 chicken i tin mushrooms, or |- lb. 3 eggs (hard boiled) fresh ones. 2 onions.