A second Dudley book of cookery and other recipes

ONE pound of knuckle of veal, two pounds of shin of beef (no bone), one soup fowl, three pounds of lean topside of beef, one carrot, one stick of celery, two leeks, one onion, a little parsley, eight peppercorns, and two cloves. Place the veal and shin of beef and soup fowl in a stock -pot with sufficient cold water to cover the meat. When it comes to the boil, skim off the sediment as it rises ; then add the vegetables, and let all boil very gently for six hours ; strain through a soup-cloth. The next day clear the liquid. Pass the meat (including the lean topside) through a mincer ; place it in a bowl, and mix with it a quart of cold water. Put the stock on to warm, free from all grease ; then put into the stock the chopped meat, and mix well together, stirring over the fire until it boils ; then draw to the side of stove, and let it simmer gently to clear for one hour ; strain, and season to taste. This must not be allowed to set in a jelly, as it should be served in a liquid form, but cold. The above is for a very small quantity of consomme. % CONSOMME A LA FERMIERE PUT into fine julienne one carrot, one turnip, the white heads of two leeks, one small onion, and one white head of celery. Slightly stew these vegetables in two ounces of fresh butter, and moisten with a pint or more of light consomme made chiefly from chicken or veal stock. Add two ounces of green cabbage cut in julienne, and simmer all together gently. Remove any fat that may rise. The consomme must be clear. Brown lightly some small rounds of bread cut thin, and serve separately on a plate. CLARIFY one quart of stock (made of shin of beef, knuckle of veal and soup fowl in the usual way). Add four ripe tomatoes cut into halves ; boil gently for half an hour, season and pass through a clean napkin so that it should be very clear and to have a pink tinge. For garnish, a pluck of chervil leaves. This soup is good, hot or cold. CONSOMME A LA MADRID CONSOMME A LA MADRID CLARIFY one quart of stock (made of shin of beef, knuckle of veal and soup fowl in the usual way). Add four ripe tomatoes cut into halves; boil gently for half an hour, season and pass through a clean napkin so that it should be very clear and to have a pink tinge. For garnish, a pluck of chervil leaves. This soup is good, hot or cold. CONSOMME VELOUTE QUANTITIES FOR MAKING THREE QUARTS THREE pounds shin of beef, three pounds lean topside of beef, one soup fowl, one pound of carrots, three-quarters of a pound of leeks, two turnips, one head of celery, and a little parsley. Place the shin of beef in a stock-pot, with five quarts of cold water. When it comes to the boil, skim off all grease and add the vegetables. Let all cook gently for five or six hours, then strain. When cold, remove all fat from the surface. Take the three pounds of lean topside, which has been previously passed through the machine, mix it with one pint of water, and add it to the above. Stir gently over the fire until it boils ; then add, chopped very finely, one carrot, one leek, one piece of celery, a little parsley and the soup fowl, which has been roasted in front of the fire. Let all again cook gently for two hours ; remove with paper any fat from the surface, and pass through a soup napkin. The garnish for this soup is a printanier of vegetables and rounds of marrow bones cut about three-quarters of an inch thick ; these should be poached and served in a little of the consomme with the garnish of vegetables. PAYSANNE SOUP