Plain cookery recipes

One gill of milk. Half a gill of cream. One yolk of egg. Garnish. Egg-balls. Two hard-boiled yolks of egg. Pepper and salt. Raw yolk to bind. Wash, dry, and joint the rabbit ; put it into a saucepan, with the water and salt; bring slowly to the boil, and skim. Add the vegetables, peppercorns, and mace. Simmer for two or three hours. Strain. Melt the butter, add the flour, and fry for a second ; add stock gradually, and cook for five minutes. Beat up the yolk of egg, add it to the milk and cream, strain into the soup. Stir over a gentle heat until the egg is cooked. Egg-Balls. — Break the hard-boiled yolks smooth, season, and bind with a little raw yolk. Form into little balls, drop into the soup, and cook gently for a few seconds. j;l I Scotch Broth. One pound runner of beef (or neck of mutton). One turnip cut in dice. One carrot cut in dice. One carrot grated. Two leeks sliced. One ounce barley. Pepper and salt. Cold water.* Wipe the meat, put it into a pan with sufficient cold water « to cover it, add the salt, and bring it to the boil ; skim it ; jr add the pepper, the vegetables, and the barley (blanched). Simmer slowly for three or four hours. Half an hour before )f finishing add the grated carrot. When ready lift the meat out md place it on a hot ashet, and pour a little of the liquor Dver it. Dish the broth in a hot tureen or bowl. Hotch-Potch* Two pounds neck of lamb. One pint chopped young carrots, turnips, and cauliflower. Half a lettuce. Three-quarters of a pint green peas. One half-pint broad beans. A few spring onions. Two quarts water. One teaspoonful of salt. One half-teaspoonful of pepper. Two teaspoonfuls of sugar. Put the meat and salt on with cold water. When it comes to the boil skim it carefully. Let the cauliflower and lettuce be in salt and water for half an hour. Break the cauliflower up into little sprigs and chop the lettuce; shell the peas and kin the beans; pare the turnips, scrape the carrots, chop them small with the onions. Put all the vegetables, except one half-pint of peas, into the boiling liquor ; boil slowly for three or four hours, according to the age of the vegetables. Young vegetables require less time than old ones.) When the soup is half made, add the rest of the peas and the sugar, When ready, remove the mutton, and serve. Serve the mutton separately. Hotch-potch should be quite thick. If wished, neatlytrimmed chops may be added to the soup when it is half locooked, and served in it. Shin of Beef Soup. Two pounds shin of beef, One ounce dripping, Piece of carrot and turnip, epper and salt. One onion. Stick of celery. Herbs. Two quarts cold water. Wipe the meat, and cut it in small pieces. Remove the marrow (which can be used instead of dripping). Melt the dripping, and fry the meat and bone in it. Add the water i and salt, bring slowly to the boil, and skim; then add the i vegetables, herbs, etc., and simmer from four to five hours. Strain off. When cold, free from fat. I Note. — For finishing and thickening, see Bone Soup,i page 1 6. One quart fish stock. One and a half ounces butter. One and a half ounces flour. Fish Soup. One half-pint milk. One tablespoonful chopped parsley. Pepper and salt.