Mrs. Maclurcan's cookery book

Mode. — Boil the chicken in the stock for an hour and a half, then take it out and cut all the flesh into small shreds, put it into the stock again with the prawns (which should be cut up), mushrooms, sliced onions and the white of the eggs cut finely ; allow all to boil until the onions are quite tender, take the yolks of the eggs and make them into small round balls mixed with a very little flour, balls to be a little larger than peas, and put in the last moment when the soup is quite ready ; add a wineglass of sherry. The Beche-de-Mer. — Half a pound is sufficient for this quantity. Before using, soak it well for three days, changing the water every four hours, and scrape it each time before putting in the clean water ; then boil for three or four hours the day before using it, it ought then to be soft enough to cut ; if not, boil another hour. Cut the bêche-de-mer into thin slices and put it into the soup an hour before serving, and when all is ready add a gill of sherry. 16— TURTLE SOUP. 3 or 4 qts. stock made from 3 lbs. gravy beef the turtle 3 eggs 2 carrots Mushrooms 2 turnips Green fat of turtle and cloves, pepper corns, etc., same as No. 1 stock. Soups, Mode. — To four quarts water add about two or three pounds of the turtle flesh (cut up) and gravy beef, together with some of the bones and fins of the turtle boil these with- the vegetables and other ingredients for four hours then add three quarts of water with half a pint of vinegar and boil all for another hour, strain ; have prepared some of the green fat (previously boiled for one hour), cut itin square inch pieces and with the white of hard boiled egg (cut in slices) boil with the turtle stock for half an hour ; add the liquor that the green fat was boiled in. Out some of the turtle flesh and make the yolks of the eggs into small balls, also some turtle quenelles. To Make Quenelles.— Mince the meat of the turtle that you take from the soup, mix say about four ounces meat, four ounces breadcrumbs (which have been soaked in water and wrung in a cloth), add two eggs and the yolk of one, mix thoroughly, add salt and pepper, shape the mixture in small balls the size of a nutmeg and drop into the boiling soup and allow to boil half an hour. When the soup is ready put in the turtle flesh and egg balls and a gill of sherry. The soup should have boiled down to about four or five quarts. Do not skim off the green fat, it should always be rich. Note. — Skinner's turtle soup is very good, it can be obtained from the leading grocers in one pound and half pound tins. 17— FREIMSEL SOUP (Jewish Cookery). 3 or 4 qts. stock 1 head celery 2 turnips 1 bunch mixed herbs 3 carrots 1 lb. freimsel 1 onion 1 pinch saffron. Mode. — Cut the vegetables as for Julienne soup, boil well in the stock until cooked ; half an hour before serving add the freimsel and saffron. To Make Freimsel. — Beat one egg well with a pinch of salt, then add sufficient flour to thicken it enough to roll out. Roll as thin as a wafer, allow to dry, then fold and cut as thin as vermicelli; add these to the soup. Soups. ; i 8— OYSTER SOUP. (Made in a quarter of an hour.) 1 pt. milk 1 teaspoonful parsley 1 pt. water Salt and pepper 6 doz. oysters 1 biscuit (plain).