Middle class cookery book

Cut the meat into small pieces, and put it into a saucepan with the ham. Pour over them half a pint of water, and let the meat heat slowly until the juices begin to flow. Then add the water, with the vege- tables (prepared as directed, p. 45), herbs, spices, and salt. Let the stock simmer for five hours. Skim well and strain. Poultry trimmings, liquor in which fowls have been boiled, give an improved flavour to this stock. Quickly made Soup 1 lb. Gravy Beef 1 Carrot (large) 1 Onion 2 oz. Bacon 1 Pint Boiling Water Salt, Pepper Cut the meat into small pieces ; put it into a stewpan with the bacon, carrot, and onion, cut also into small pieces. Add three tablespoonfuls of cold water, cover the pan close, and let the meat simmer until it begins to stick to the pan, which will be in about a quarter of an hour. Then add the boiling water ; let the soup boil 48 MIDDLE CLASS COOKERY BOOK PART 11 for three-quarters of an hour longer. Strain it through a sieve, pressing the meat, etc., with a wooden spoon. 1 Ox tail J Turnip $ Carrot 1 Onion 4 Cloves Ox Tail Soup 1 oz. Butter 1 ,, Flour 3 Pints Water 1 Teaspoon ful Browning Salt, Pepper, Herbs Divide the tail into joints, remove the fat ; melt the butter in a stewpan, and brown the pieces of tail in it. Cut the onion into slices ; throw them into the pan to brown with the tail. Add the hot water, vegetables, herbs, cloves, salt, pepper, and the browning. Let all simmer slowly for two and a half or three hours. When the pieces of tail are cooked, take them from the pan ; put them aside to keep hot ; strain the soup, and thicken 1 2 it with the flour, mixed to a smooth paste with a little cold water. Let the soup boil for a few minutes, then pour it into a tureen, and add the pieces of taiL If the soup is preferred clear, omit the flour. Mulligatawny Soup 1 Quart Stock 2 Onions 2 Sour Apples 1 Dessertspoonful Curry Powder 1 Tablespoonful Flour 1 oz. Butter 1 Lump of Sugar ^ Teaspoon ful Lemon Juice A few pieces of cold fowl or lean meat or firm fish Salt to taste (a slice of cocoa-nut is an improvement) Put the butter into a stewpan ; let it get hot ; chop the onions, and throw them into the hot butter. Let them fry until they are thoroughly cooked, but not very brown. Chop the apples; and when the onions are sufficiently cooked, add the chopped apples ; let them cook until very soft. The cocoa-nut, if used, must be 1 Potato flour is best ; it is sold in packets by most grocers. CHAP. XI SOUPS 49 grated and put in the pan with the apples and curry powder. Fry these all together ; then add the stock by degrees, and the sugar. Leave the soup to simmer for an hour, then rub it through a sieve. Put the soup back into the pan to heat ; cut the meat into small pieces ; put them into the soup for a few minutes, but do not let it boil. Serve in a tureen with boiled rice as an accompaniment (see “Boiled Bice,” p. 139). A small quantity of chutney added to the soup is some- times liked. Add the lemon iuice iust before serving the soup. Clear Soup (see “ Stock,” p. 46) 1 Quart Clear Stock | 2 Eggs