Myra's cookery book

Flour Yolk of eggs I teacup- ful 1 tea- spoonful 2 Lemon juice.. Boiled force- meat balls... ^ lemon Chop and add. Add. Chop and add. Chop and add. Add. Stew all these together gently till the soup be reduced to 2 quarts. Heat in another saucepan. Mix smooth in it. Add. Keep stirring these over a gentle fire till near boiling. Add this to the soup, stirring as it is poured in. Let all stew together i hour or more. Add when you take it off the fire. 50.-HARE SOUP. Order. Ingredients. Quantities. Method. I... Large old hare I Dress, wash, dry, and cut into joints, then cut into small pieces and put in a baking dish. 2... Blades of 3 mace 3"‘ Salt I pinch 4... Large onions 2 Add. 5- Red herring ... I 6... Red wine i pint 7... Water 3 quarts J SOUPS. 29 HARE SOUP {continued). Order. Ingredients. Quantities. Mettioa. 8... Bake 3 hours in a quick oven. 9... ... ... ... Strain into a stewpan. 10... Sago 3 oz. Have ready in water. II... Liver of the hare ... ... Put 2 minutes in scalding water, and rub it through a hair sieve with the back of a wooden spoon. 12... ... • . • Put it into the soup with the sago. 13... Butter i ii). ... Add. 14... ... Set over the fire and keep stirring, but do not let it boil. 51. -PARTI IIDGE SOUP. Order. Ingredients. Quantities. Method. I... Old part- ridges 2 Dress, skin and cut into small pieces. 2... Ham 3 slices ... Add. 3-- Celery I stick ... Add. 4... Onions .:. 2 or 3 ... Slice and add. 5... Butter 2 OZ, Fry all in butter till perfectly brown, but take great care not to burn them. 6... ... ... ... Put them in a stewpan. 7... Water ^ quarts Add. 8... Peppercorns... 5 Add. 9... ... ... Boil slowly till reduced to about a pint. 10... ... ... ... ... Strain into a tureen. II ... Fried bread ... ... ... Add. 12... Stewed celery ... ••• Add. 13- ... Serve. 52.-J STRONG r FISH-STOCK. Order. Ingredients. Quantities. Method. I... Fish 4 lbs. ... All kinds of fresh-water fish, and most salt-water fish, together with any heads or other remains of fresh fish, can be used for this stock. MYRA'S COOKERY BOOK. 3f- STRONG FISH-STOCK [continued). Order. Ingredients. Quantities. Method. 2... Carrots 2 .Scrape and clean, and cut in dice. 3--- Onions 2 Cut in quarters. 4... Celery I head ... 5-" Shalots 2 6... Butter 2 oz, Melt on the fire, and fry the vege- tables in it. 7... Herbs A bunch Parsley, thyme, marjoram, &c. 8... Salt, pepper... ... ... To taste. 9... Water 2 quarts 10... White wine ... J pint ... Add to the water. 1 1... * * * * ** Cut the fish in pieces, and put them with the fried vegetables and the herbs in the water. 12... ... Boil gently for three hours, skimming it as the scum rises. 13 • » • « • • ••• ••• Strain through a hair sieve, and use as required. 53 -BOUILLABAISSE (a fish soup.) Order. Ingredients. Quantities. I... Carp I lb. 2... Perch I lb. 3"’ Whiting I lb. ► 4... Gurnet I lb. 5'" Tench I lb. 6... Mussels 20 shelled 7... Salad oil i pint 8... Onions 5 cut in quarters 9... Bay leaf I 10... Lemon 2 slices II... Salt, Pepper... . 12 .. Cold water or Fish stock... 2 quarts Method. Wash, scale and clean the fish ; cut them in nice pieces, and put them in a saucepan.