Plain cookery recipes

Ox- Tail Soup is made in the same way, but the tail must be jointed, freed from superfluous fat, blanched, and dried before frying. Serve pieces of tail and rounds of cooked carrot in the soup. Mulligatawny Soup. One rabbit or two pounds lean mutton. One apple. One onion. Small carrot. Small turnip. A bouquet of herbs. Salt, and lemon juice. Two ounces dripping. One ounce curry powder and half a teaspoonful curry paste. Two ounces flour. One quart second stock. One quart water, mon juice. Wash and cleanse the rabbit ; cut into small joints, or cut the mutton into small pieces. Chop the apple and onion finely. Melt the dripping; when hot fry the meat lightly. Lift joints from the pan; then fry the onion, apple, curry I powder, curry paste, and flour. Add the meat, the liquid, salt, and herbs. Bring to the boil, and skim. Put in the prepared vegetables. Simmer for two or three hours. Strain through a fine sieve, and when cold skim. Reheat the soup. If rabbit is used, add small pieces as garnish. Serve with boiled rice. Note. — A two-pound tin of Australian mutton is a cheap substitute. Two pounds bones, cooked or uncooked. One carrot. One turnip Bone Soup* One onion. A bunch of herbs, twelve peppercorns, and salt. One ounce dripping. Two quarts cold water. Melt the dripping; when hot fry the bones brown, then t cover with the water; add the salt, bring to the boil, and r skim. Put into the soup the vegetables, herbs, and pepper- „ corns. Simmer gently for four or five hours. Strain through a a fine sieve, reheat, and thicken. To thicken.— (1.) Add one ounce sago or crushed tapioca to each quart of soup, and boil until the grain looks clear — about ten minutes. (2.) To every quart of soup break one ounce cornflour to a smooth paste with a little stock or sherry. Strain into the boiling soup, cook for five minutes, and serve. Gravy Soup. One pound lean juicy beef. One quart cold water. Blocks of carrot and turnip. One stick of celery. Pepper and salt. One ounce dripping. One ounce flour. One teaspoonful ketchup. Wipe the meat, and cut it down into small pieces ; put it into a saucepan with the water and salt ; bring it slowly to the boil, and skim. Add the vegetables and pepper, and simmer slowly for two hours. Strain through a hair sieve; when cool free from fat. Melt the butter, add the flour, and brown them carefully. Add the stock by degrees, boil well, and add the ketchup at the last. Giblet Three sets of giblets (either duck or chicken). One ounce ham. One carrot, turnip, and onion. Two sticks of celery. Soup. A bunch of herbs, pepper, and salt. One quart water. One ounce butter. One ounce flour. Wash well the giblets, and cut them up in pieces. Put them into a pan, with the water and salt. Bring slowly to the boil, and skim well. Then add the vegetables cut in blocks, the herbs and pepper, and simmer steadily for three or four hours. Strain through a fine sieve, and when cold remove the fat. Melt the butter and brown the flour, then add the stock by degrees ; boil well, and serve with small pieces of giblet in the soup. Rabbit One rabbit Two quarts water. One onion, one stick celery. A blade of mace. Twelve peppercorns. Salt. Thickening. One and a half ounces butter. One and a half ounces flour. Soup.