A second Dudley book of cookery and other recipes

Some cream in a sauceboat can be served with this soup, also croutons, if liked. POTAGE BORTSCH CUT as a julienne the white part of two leeks, one carrot, two onions, one small white firm cabbage, one stick of tender white celery, a little parsley and two red beetroots. Set the whole to stew gently in butter for fifteen or twenty minutes. Moisten with a quart of good light consomme, or veal and chicken stock. To two tablespoonfuls of the juice of grated beetroot add one bunch of fennel and one of sweet marjoram, two pounds of fat breast of beef, and a half-roasted duck. Cook gently for four hours. When about to serve cut a little of the beef into small dice, also the duck. Finish the soup with a wineglassful of beetroot juice, and a little blanched fennel and parsley. Place the julienne in the soup with the dice of beef and duck. Serve with the soup some very small rounds of light pastry ; also some cream in a sauceboat, sufficient for two or three ladlefuls for each person. CREAM OF CELERY TWO heads of young celery, a small onion peeled and sliced, two ounces of butter, half an ounce of flour, one quart of white stock, half a pint of cream or milk — or of both mixed — the yolks of two eggs, a pinch of castor sugar, and salt and pepper to taste. Wash and trim the celery and blanch it in slightly salted water ; drain and cut up into small pieces ; melt the butter and when hot put in the onion and celery and stir over the fire for several minutes ; sprinkle in the flour and stir again for a few minutes ; moisten with the stock and cook until tender. Rub all through a fine sieve and return to the stewpan ; stir in the milk or cream ; season to taste, adding also a pinch of sugar ; allow it to become thoroughly hot and serve. Fried croutons to be served with the soup. CREAM OF CHICORY THREE to four heads of chicory, four ounces of butter, two quarts of stock, four tablespoonfuls of rice, half a gill of cream, one gill of milk, the yolks of two eggs, salt, pepper and small croutons of fried bread. Trim the chicory and wash well ; drain ; cut up into pieces and place in stewpan with the butter ; cook for several minutes, without allowing the chicory to get brown. Wash and drain the rice ; add it to the chicory and fry a little longer. Add the stock and cook the whole until the rice and chicory are tender. Rub all through a fine sieve ; return to the fire ; add the milk ; boil up ; season to taste ; and last of all put in the cream with the yolks of eggs, which have been well whisked. Stir well, but do not allow to boil. Serve with croutons of fried bread. % INDIAN THICK MULLIGATAWNY /~\NE good knuckle of veal, half a pound of ''-J lean ham, one carrot, one turnip, two onions, six apples, three tablespoonfuls of curry powder, one tablespoonful of curry paste, eight ounces of flour, one lump of sugar, a little salt, a quarter of a pound of butter. Cut the veal into pieces and place in stewpan Avith the ham, vegetables cut small, and apples sliced. Set on stove, and fry light brown, turning the meat about. Wet Avith about one pint of good light stock made from rabbit or chicken bones. Leave on stove or in hot oven until dried into a