Recipes for high-class cookery

1 small carrot. ^ teaspoonful white pepper- 1 white and shell of egg. 1 small onion. corns. Blade of mace. GamwA.— Small rounds of carrot and turnip. [ 11 J Joint, trim, and blanch the tail. Put on witli meat, etc. Cook as for first stock (see p. 3). Simmer five to six hours. When cold, remove the fat, then clear as for consomme (see p. 5). Strain, then add the garnish. CLEAR BEETROOT SOUP. 1 quart white stock. 4 slices of raw beetroot. 1 small onion. 1 stick celery. 2 whites and shells of eg^s. ^ teaspoonful peppercorns Salt. ^ gill sherry. Few drops of carmine. To garnish. — 1 steamed white of egg. Put all the ingredients into a saucepan, and clear as for consomm^ (see p. 5). Garnish with the white of egg, cut in fancy shapes. Serve with whipped savoury cream. DRIED TURTLE SOUP. J lb. dried turtle. 1 blade of mace. 2 quarts good brown stock. 1 bay leaf. 1 carrot. \ teaspoonful peppercorns. 1 onion. Lemon juice. 1 stick of celery. Cayenne and salt. To thicken 1 quart. 1 oz. arrowroot. | 1 wineglassful of sherry. ^ wineglassful of brandy. [ 12 ] Wash and soak the turtle for four or five days. Rinse and cut in small pieces. Put it on with the stock and vegetables, and simmer for four to five hours till the turtle is tender. Strain through a hair sieve. Thicken with the arrowroot broken with the sherry ; add brandy, lemon juice, cayenne, and turtle cut in dice. MOCK TURTLE SOUP. ^ calf 8 head. 2 oz. lean ham. 2 quarts water. 1 carrot. 1 onion. 1 stick celery. 1 blade of mace. 3 cloves. ^ teaspoonful peppercorns. Salt. To thicken 1 quart. 1 oz. cornflour. Lemon juice. 1 wineglassful of sherry. Cayenne. Garnish {Forcemeat Balls). 1 oz. bread-crumbs. ^ oz. suet. ^ teaspoonful chopped parsley. Pepper and salt. A little grated lemon rind. Beaten egg. Wash, soak, and blanch the head. Put on with water, salt, and ham ; bring slowly to the. boil, and skim. Add the vegetables, cloves, etc., and simmer for three to four hours. [ 13 ] Strain through a hair sieve ; leave till cold, and remove the fat. Thicken with the cornflour broken with the sherry ; add the lemon juice and cayenne, and garnish with the pieces of the head cut in dice and the forcemeat balls. Forcemeat Balls. — Mix to a firm consistency, form into small balls, and poach in boiling salted water. HARE SOUP. 1 hare. 2 oz. butter. 3 oz. lean ham. 2 oz. flour. 8 onions. 3 quarts of brown stock. Bunch of herbs. Blade of mace. ^ teaspoonful peppercorns. Cayenne pepper. Salt. Blood from the hare, i pint port or sherry. Paunch the hare. Carefully remove the blood ; add to it a few drops of vinegar, and set aside. Joint the hare ; melt the butter ; fry the ham, hare, and onions. Add the flour, and fry to a dark brown. Add the stock, mace, and peppercorns ; bring slowly to the boil ; skim, then simmer for three to four hours. Strain, and remove the meat from the bones. Pass it twice through the mincer ; [ 14 ] pound and rub through a hair sieve. Mix the stock carefully into it and bring the soup gradually to the boil. Strain in the blood and wine mixed together, and cook till thickened without boiling. Season and serve. Bring stock to the boil, sprinkle in the tapioca, and boil gently till clear. Cool slightly. Mix the yolks, cream, and milk together, and strain into the soup. Cook gently without boiling till the yolks thicken.