Cookery for every household

with the cold water, and bring slowly to the boil. Add a little salt and skim well. Then add the vegetables, herbs, and spices and simmer gently for 2 hours. Remove the pieces of tail and set them aside. Allow all that remains to boil 2 hours more, when it should be strained through a hair sieve and put aside till next day to get cold. Then remove the fat from the top of the stock, and put it into a saucepan with the whites and shells of eggs, and clear as directed for Consomme (see Recipe 117). Meanwhile trim some neat pieces of meat from the tail and heat them in a little stock. Reheat the cleared soup and add these pieces of meat as a garnish along with some pieces of cooked vegetable cut in fancy shapes. Notes. — The shin of beef may be omitted from this recipe if some clear light stock is available. This soup is sometimes thickened slightly with a little arrowroot. Time to cook, 4 hours first day, 30 to 40 minutes second day. Probable cost, 2s. 6d. Quantity, about 3 pints. 136. Clear Soup k la Rachel (Consommé à la Rachel) This is the same as clear soup with quenelles (Recipe 134), but the quenelles should be in three different colours. Divide the quenelle meat in three parts, colour one part green with sap green or spinach or tarragon, another pink with lobster coral or beetroot juice, and leave the third part its natural colour. Shape the different mixtures in small egg-spoons or put each into a paper cornet and force it out as directed in Recipe 1298. Serve these quenelles in nice clear consomme. 137. Clear Soup with Ravioli (Consommé aux Ravioli) 1 table-sp. grated Parmesan. 1 tea sp. chopped parsley. Seasoning. 1 or 2 table-sps. cream or white sauce. 1 yolk of egg. 2 pts. clear soup or consomme. J Ravioli. 2 yolks of eggs. Flour, salt. 2 table-sps. cooked poultry or game. \ table-sp. cooked ham. To Make the Ravioli. — Put the yolks of eggs into a basin, add a pinch of salt and mix with enough sieved flour to make a stiff paste. Turn this out on a floured board and work with the hands until the paste no longer sticks to the fingers. Then roll it out until as thin as a sheet of paper and divide it into two equal-sized pieces. Chop the meat and ham finely, add to them the grated cheese and season with pepper, salt, and a pinch of nutmeg. Then moisten with the yolk of egg and a little cream or white sauce. Rub all through a sieve and add the chopped parsley at the last. With a tea-spoon place small portions of this mixture on one of the pieces of pastry, about 1 inch apart ; slightly moisten the other piece of pastry with a little cold water or beaten egg and lay it on the top. Press the pastry round the meat mixture with the wrong side of a small cutter and then cut out with a cutter one size larger. The ravioli should be about the size of half a crown. About J hour before they are wanted, throw them into a saucepan of boiling salted water, boil for 10 minutes, then lift out with a draining spoon. Note. — Sometimes a little cooked spinach is added to the above mixture. To Serve. — Put the ravioli into the soup tureen and pour the consomme boiling hot over them. Hand grated Parmesan separately. Probable cost, 2s. 3 d. Quantity, 2 pints. 138. Clear Soup a, la Royale (Consomme I la Royale) 2 pts. consomme clear stock. 2 whole eggs. or 1 yolk of egg. 1 gill clear stock. Pepper. Salt.