Break the bones up in small pieces, and put them in a saucepan with enough water to cover them and one quart more, put it on to boil ; when boiling add some salt. Wash and cut up the vegetables, i.e. carrots, turnip, leeks, and onions with the cloves stuck in ; skim the soup well, and put in these vegetables, also 6 the rnace and peppercorns, let it simmer gently for two hours and a half, then strain it. Boil the macaroni in a separate sauce- pan with a little salt for half an hour ; then cut the macaroni up into pieces of an inch in length. When the soup is ready for use, put the macaroni into a soup-tureen, and pour the hot soup over it. Milk Soup. Ingredients. Two pounds of Potatoes. Two Leeks or Onions. Two ounces of Butter. Quarter ounce of Salt. Pepper. One pint of Milk. One and a half tablespoonful of crushed Tapioca. One teaspoonful of Celery Seeds, or three outside leaves of Celery✪ Milk Soup. Wash, scrub and peel the potatoes, cut them in slices, cut the onions or leeks in slices. Put two ounces of butter in a stewpan, add the vegetables, put the stewpan on the fire and cook the vegetables for five minutes. Then pour on to them two quarts of boiling water, add pepper and salt, and let the whole boil till done to a mash. Pass it through a wire sieve. Return the soup to the saucepan with one pint of milk. When it boils, sprinkle in the tapioca and boil till the tapioca is clear. Stir occasionally. Mulligatawny Soup. Ingredients. Two pounds of Australian Mutton. Two Apples. One Leek. Two Carrots. One Turnip. Two good-sized Onions. One teaspoonful of Moist Sugar. Two tablespoonfuls of Flour. One tablespoonful of Curry Powder. Salt. A bouquet of Herbs✪ Mulligatawny Soup. Open the tin of mutton, carefully remove all the fat from the top, and turn the mutton into a basin with two quarts of warm water. Peel the apples, cut them in quarters, cut out the core, and put them in a saucepan with the fat from the mutton, also the 7 turnip and onion. Peel the leeks, scrape, wash, and cut up the carrots, and put them also into the saucepan; then add the herbs, and let the whole fry for about ten minutes, stirring them occa- sionally. Mix the flour and curry powder with some liquor from the mutton, and stir it in with the vegetables with some more liquor ; now put the meat and remaining liquor into the saucepan, and let it come to a boil. When it boils, put the salt and sugar to it, and move it to the side of the Are to simmer for two hours and a half, skimming it occasionally. After that time pass the soup through a wire sieve, and pour it back into the saucepan to get hot. Serve with rice. Mutton Broth. Ingredients. Three pounds of the scrag end of the neck of Mutton. Two ounces of Pearl Barley or Rice. A teaspoonful of Salt. One Turnip. One Onion. One Carrot. Two Leeks. One teaspoonful of Chopped Parsley✪ Mutton Broth. Cut the mutton up into small joints and put it into a saucepan with three quarts of cold water, a teaspoonful of salt, and put it on the fire to boil ; draw the saucepan to the side of the fire and let it simmer for one hour and a half, skimming it well. Now add all the vegetables cut up into dice, and the rice, and let it simmer gently half an hour till the vegetables are done. Just before serving, add the chopped parsley. Pea Soup, No. 1. Ingredients. One pint of Split Peas. Two Onions. One Turnip. One Carrot. ✪ Pea Soup, No. 1

AI-modernized reading of the original text

Break the bones up in small pieces, and put them in a saucepan with enough water to cover them and one quart more, put it on to boil ; when boiling add some salt. Wash and cut up the vegetables, i.e. carrots, turnip, leeks, and onions with the cloves stuck in ; skim the soup well, and put in these vegetables, also the mace and peppercorns, let it simmer gently for two hours and a half, then strain it. Boil the macaroni in a separate saucepan with a little salt for half an hour ; then cut the macaroni up into pieces of an inch in length. When the soup is ready for use, put the macaroni into a soup-tureen, and pour the hot soup over it. Milk Soup. Ingredients. Two pounds of Potatoes. Two Leeks or Onions. Two ounces of Butter. Quarter ounce of Salt. Pepper. One pint of Milk. One and a half tablespoonful of crushed Tapioca. One teaspoonful of Celery Seeds, or three outside leaves of Celery. Wash, scrub and peel the potatoes, cut them in slices, cut the onions or leeks in slices. Put two ounces of butter in a stewpan, add the vegetables, put the stewpan on the fire and cook the vegetables for five minutes. Then pour on to them two quarts of boiling water, add pepper and salt, and let the whole boil till done to a mash. Pass it through a wire sieve. Return the soup to the saucepan with one pint of milk. When it boils, sprinkle in the tapioca and boil till the tapioca is clear. Stir occasionally. Mulligatawny Soup. Ingredients. Two pounds of Australian Mutton. Two Apples. One Leek. Two Carrots. One Turnip. Two good-sized Onions. One teaspoonful of Moist Sugar. Two tablespoonfuls of Flour. One tablespoonful of Curry Powder. Salt. A bouquet of Herbs. Open the tin of mutton, carefully remove all the fat from the top, and turn the mutton into a basin with two quarts of warm water. Peel the apples, cut them in quarters, cut out the core, and put them in a saucepan with the fat from the mutton, also the turnip and onion. Peel the leeks, scrape, wash, and cut up the carrots, and put them also into the saucepan; then add the herbs, and let the whole fry for about ten minutes, stirring them occasionally. Mix the flour and curry powder with some liquor from the mutton, and stir it in with the vegetables with some more liquor ; now put the meat and remaining liquor into the saucepan, and let it come to a boil. When it boils, put the salt and sugar to it, and move it to the side of the Are to simmer for two hours and a half, skimming it occasionally. After that time pass the soup through a wire sieve, and pour it back into the saucepan to get hot. Serve with rice. Mutton Broth. Ingredients. Three pounds of the scrag end of the neck of Mutton. Two ounces of Pearl Barley or Rice. A teaspoonful of Salt. One Turnip. One Onion. One Carrot. Two Leeks. One teaspoonful of Chopped Parsley. Cut the mutton up into small joints and put it into a saucepan with three quarts of cold water, a teaspoonful of salt, and put it on the fire to boil ; draw the saucepan to the side of the fire and let it simmer for one hour and a half, skimming it well. Now add all the vegetables cut up into dice, and the rice, and let it simmer gently half an hour till the vegetables are done. Just before serving, add the chopped parsley. Pea Soup, No. 1. Ingredients. One pint of Split Peas. Two Onions. One Turnip. One Carrot.

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Milk SoupMulligatawny SoupMutton BrothPea Soup, No. 1

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