The St. Mungo cookery book

A good sized carrot. One medium-sized onion. ^ teaspoonful of peppercorns. I ^ teaspoonfuls of Liebig’s Co.’s Extract of Meat. I teaspoonful of lemon juice. 2 or 3 blades of mace. 1 small turnip. Bunch of sweet herbs. Stalk of celery. 2 quarts of water. I oz. of butter. I oz. of flour. Put the calfs head into the cold water, bring to the boil and remove the scum. Simmer for two hours. Lift out the head, remove the white part and tongue, and cut them into squares about ^ an inch each — put these aside. Put the butter into a saucepan, and heat till brown, and fry in it all the vegetables sliced, till browned. Now add the flour, the stock in which the head was boiled, and the bones, etc., of the head. Add also the herbs, peppercorns, and liebig’s Company’s Extract of Meat. Simmer the whole for hours. Pass the soup through a sieve, add the pieces of white part of the head and tongue, lemon juice, and salt to season, i dozen forcemeat balls, and boil up for 20 minutes. Sometimes ^ a dozen yolks of eggs hard boiled are added to this soup. Liebig’s Extract of Meat Co. MULLAGATAWNY SOUP. Remain.s of cold fowl, ijquart.s of water. I tablespoonful of grated cocoanut. I oz. of flour. I teaspoonful of Liebig’s Co.’s Extract of Meat. I tablespoonful of curry powder. I large onion. I oz. of butler. I dessertspoonful of lemon juice. I carrot. Make butter hot in saucepan, add onion and carrot sliced, fry till browned. Add curry powder and flour, also water. Remove best parts of fowl from bones and set aside ; add bones, etc., to stock, also the Liebig’s Company’s Extract of Meat, and cocoanut. Simmer slowly for hours, pass through a wire sieve, return to the pan, add pieces of fowl and lemon juice, reheat, season to taste with salt, and serve with boiled rice. Liebig’s Extract of Meat Co. MIKADO SOUP. I lb. of veal or muUon. I 02. of butler. I large onion. J lb. of rice. I dessertspoonful of salt. I tomato. I teaspoonful of curry powder. to breakfast cupfuls of water. Cut the meat into small pieces. Make the butter hot in a pan, and fry meat in it. Add the curry, salt and water, and boil f of an hour. Then add rice (carefully washed), onion, and tomato chopped. Boil for an hour longer, and season to taste. Miss Eliza Hamilton, i Myrtle Pk., Crosshill, Glasgow. ONION SOUP. I large or 3 small onions. Parsley. Good piece of butter. 3^- of milk. 1 small cup of rice flour. Put butter in pan, and add sliced onion, and let it simmer till cooked. Then add milk, and rice flour to thicken, then minced parsley. Put in tureen and season to taste. Miss R. C. Blyth, Abbotsford, Crookston. 1 oxtail. 2 02. of flour. 3 02. of butter. 2 carrots. I turnip. OXTAIL SOUP. 1 onion (stuck with cloves). ^ head of celery. A bunch of herbs. 12 peppercorns. 2 quarts of water. Salt to taste.