Cut up the tail and blanch it, then take the pieces from the water and dry them well. Melt half the butter in a stewpan, put in the pieces of tail, with the vegetables already prepared and cut up small, and fry about 10 minute.s, until brown. Add the water and salt, and after it comes to the boil, let it simmer for about 2 hours, then take off and strain. In another pan fry the flour in the butter till browned, then add to the soup. Put it over the fire and allow to come to the boil, then skim and season to taste. Strain into the tureen, and serve in it the pieces of tail and some rounds of carrot and turnip previously cooked. 14 OYSTER SOUP. 1 lin of oysters (best brand). 2 ozs. of butter. 2 ozs. of flour. I pint of milk. I pint of fish stock made from fish trimmings. Melt the butter in a pan, add the flour, and when quite smooth, add the milk. Let it boil, then add stock gradually and liquor in the oyster tin. Boil 15 minutes, then add half the tin of oysters, but don’t let it boil or oysters will harden. Season with white pepper and nutmeg. Mrs Durh.\m, Argyle Crescent, Portobello. PALESTINE SOUP. ^ peck Jeru.salem arlichokes. 2 quarts ordinary stock 4 ozs. of fresh butter. ^ pint of cream. 4 teaspoonful of sifted sugar. Cleanse, peel and slice up the artichokes, and put them into an enamelled saucepan with the butter, allow them to simmer gently on a slow Are until partially melted, taking care they do not get coloured in the process, then add the stock, and allow it to boil gently for f of an hour. Rub the whole through a hair sieve, put back into the saucepan, let it simmer gently, and as the scum rises, skim it off. Just before sending to table add the cream and sugar. C. G. 1). JEWISH PALESTINE SOUP. 4 peck Jerusalem arlichokes. 3 onions. I head of celery. 3 ozs. clarified marrow. 3 pints while veal slock. I oz. of sugar. 4 yolks of eggs. ISbrlmeg. Pepper. Ginger. Sail. Peel and slice up the artichokes, onions and celery. Put them into a stewpan with 3 ounces of clarified marrow and 2 pints of veal stock. Season with nutmeg, pepper, ginger, salt, and i ounce of sugar. Boil gently for i hour. Rub through a sieve, put the puree into a stewpan in which I pint of white veal stock has been put, stir over the fire to make it hot. Beat four yolks of eggs in a hot tureen, add the soup, stirring all the time Serve with fried squares of l)read. Flora Simmonds, 113 Gilmore Place. 15 POOR MAN’S SOUP. I tablespoon fill of good roast beef dripping. I medium carrot. I turnip✪ Oxtail Soup. Season to I good sized onion. 4 quarts of boiling water. I tablespoonful of Brown & Poison’s Patent Cornflour. taste. Chop atid brown the onion in the dripping. Clean and cut finely the carrot and turnip, and add them with the boiling water. Boil for 2^ hours. Add cornflour moistened, and seasonings, and stir. Boil a few minutes. Miss Hamilton, Leith. PLAIN WHITE SOUP. I quart of water. 3 potatoes. 3 onions. I smnll sliced turnip. I pint of sweet milk. I oz. of butter. 3 tablespoonfuls of flour. Pepper and salt✪ Plain White Soup. Boil the vegetables in the water until they are soft, then pour through a colander, and return to the pot. Break the flour and butter with the milk ; add to the soup. Add pepper and salt, and boil for 5 or 10 minutes. RABBIT SOUP. I rabbit. 1 tablespoonful of mushroom ketchup. Bunch of .sweet herbs. Salt. ✪ Rabbit Soup

AI-modernized reading of the original text

Cut up the tail and blanch it, then take the pieces from the water and dry them well. Melt half the butter in a stewpan, put in the pieces of tail, with the vegetables already prepared and cut up small, and fry about 10 minutes, until brown. Add the water and salt, and after it comes to the boil, let it simmer for about 2 hours, then take off and strain. In another pan fry the flour in the butter till browned, then add to the soup. Put it over the fire and allow to come to the boil, then skim and season to taste. Strain into the tureen, and serve in it the pieces of tail and some rounds of carrot and turnip previously cooked. OYSTER SOUP. 1 tin of oysters (best brand). 2 ozs. of butter. 2 ozs. of flour. I pint of milk. I pint of fish stock made from fish trimmings. Melt the butter in a pan, add the flour, and when quite smooth, add the milk. Let it boil, then add stock gradually and liquor in the oyster tin. Boil 15 minutes, then add half the tin of oysters, but don’t let it boil or oysters will harden. Season with white pepper and nutmeg. Mrs Durham, Argyle Crescent, Portobello. PALESTINE SOUP. 1 peck Jerusalem artichokes. 2 quarts ordinary stock 4 ozs. of fresh butter. ^ pint of cream. 4 teaspoonful of sifted sugar. Cleanse, peel and slice up the artichokes, and put them into an enamelled saucepan with the butter, allow them to simmer gently on a slow Are until partially melted, taking care they do not get coloured in the process, then add the stock, and allow it to boil gently for f of an hour. Rub the whole through a hair sieve, put back into the saucepan, let it simmer gently, and as the scum rises, skim it off. Just before sending to table add the cream and sugar. C. G. 1). JEWISH PALESTINE SOUP. 1 peck Jerusalem artichokes. 3 onions. I head of celery. 3 ozs. clarified marrow. 3 pints white veal stock. I oz. of sugar. 4 yolks of eggs. Nutmeg. Pepper. Ginger. Sail. Peel and slice up the artichokes, onions and celery. Put them into a stewpan with 3 ounces of clarified marrow and 2 pints of veal stock. Season with nutmeg, pepper, ginger, salt, and i ounce of sugar. Boil gently for i hour. Rub through a sieve, put the puree into a stewpan in which I pint of white veal stock has been put, stir over the fire to make it hot. Beat four yolks of eggs in a hot tureen, add the soup, stirring all the time Serve with fried squares of bread. Flora Simmonds, 113 Gilmore Place. POOR MAN’S SOUP. I tablespoon fill of good roast beef dripping. I medium carrot. I turnip. Season to I good sized onion. 4 quarts of boiling water. I tablespoonful of Brown & Poison’s Patent Cornflour. taste. Chop atid brown the onion in the dripping. Clean and cut finely the carrot and turnip, and add them with the boiling water. Boil for 2^ hours. Add cornflour moistened, and seasonings, and stir. Boil a few minutes. Miss Hamilton, Leith. PLAIN WHITE SOUP. I quart of water. 3 potatoes. 3 onions. 1 small sliced turnip. I pint of sweet milk. I oz. of butter. 3 tablespoonfuls of flour. Pepper and salt. Boil the vegetables in the water until they are soft, then pour through a colander, and return to the pot. Break the flour and butter with the milk ; add to the soup. Add pepper and salt, and boil for 5 or 10 minutes. RABBIT SOUP. I rabbit. 1 tablespoonful of mushroom ketchup. Bunch of .sweet herbs. Salt.

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Poor Man’s SoupOxtail SoupOyster SoupPalestine SoupJewish Palestine SoupPlain White SoupRabbit Soup

The St. Mungo cookery book