preferably on gas. Strain through a sieve. Return bones,
vegetables, etc., to pot and add 4 pints more water or according
as other has reduced in boiling. Boil 4 or 5 hours, strain and
add to other stock. There should be 5 or 6 pints.
Meantime have kidney cut in slices, fat removed and further
cut into small pieces ; put into stewpan with smoking hot butter
or dripping and fry a little, then add 1 tablespoonful of cornflour
to absorb moisture in pan, 1 teaspoonful of salt, half each of
pepper, dry mustard and sugar, a pint of water, and stir till
boiling. Stew slowly for 3 hours, and add to stock which has
had fat removed from the top.
Add ketchup and salt to taste, and if necessary the othei
tablespoonful of cornflour.
Mrs. J. Cameron Miller,
24 Camphill Avenue, Langside.
KIDNEY SOUP (Mock).
1 lb. liver.
1 carrot,
a onions.
A piece of celery.
10 teacupfuls water.
A piece of turnip,
a tablespoonfuls of browning,
a tablespoonfuls of flour.
A good bone.
1 tablespoonful of butter✪ Kidney Soup (Mock).
Put the vegetables and bone on to boil and simmer for 2 or 3
hours. Put the butter into a stewpan, and let it get smoking
hot. Wash and cut up the liver in pieces, about J an inch
square, fry in the butter, add 2 teacupfuls of water and simmer
for 1 hour. Strain the liquid from the bone and vegetables,
mix with the liver, and add the browning. Moisten the flour
with water, add seasoning, and stir into the soup. Return all
to the soup pot, and stir till it boils. Calves’ liver is best for
this soup.
Mrs. A. P. White, Shawlands.
LENTIL SOUP (Simple).
1 lb. lentils. I Some parsley.
1 carrot. I A piece of butter✪ Lentil Soup (Simple).
Wash the lentils well, put them in a saucepan containing three
pints of water, bring to the boil, skim carefully, add a little salt
21
and boil for ij hours. Grate the carrot, mince parsley finely,
add to the soup with the butter when nearly ready to serve.
Season to taste and serve with pieces of toast.
Mrs. Campbell, Garnethill, Glasgow.
LENTIL SOUP (White),
£ lb. lentils.
2 stalks celery.
Small blade of mace.
8 white peppercorns
For thickening — i oz. butter,
3 pints cold water.
2 sprigs parsley,
i onion.
oz. flour, 5 pint milk✪ Lentil Soup (White).
Wash lentils well and put them on to boil with the 3 pints of
water, skim as it comes to the boil, then add vegetables and
seasonings.
Boil rather quickly for i| hours. Rub through a fine sieve.
Put butter and flour into a pot and stir together, add the
milk gradually, then the strained soup, stirring until it boils.
Season, and serve with sippets of toast or fried bread.
Miss Craig, 265 Golfhill Drive, Dopnistoun.
MACARONI AND ONION SOUP.
(With kind permission of Andrew Glendinning, Esq.,
London.)
i lb. macaroni. I A little flour.
4 large onions. | Butter, pepper and salt✪ Macaroni and Onion Soup.
Boil the macaroni in one quart of water ; add the onions sliced
and cooked separately with butter, pepper and salt to taste.
Thicken with a little flour mixed with water while the soup is
boiling.
MEAT AND KIDNEY SOUP.
A neck of mutton.
J lb. rump steak.
2 mutton kidneys.
Water.
1 carrot (grated).
1 onion (chopped).
3 teacupfuls of rice.
Salt and pepper✪ Meat and Kidney Soup.
Cut up the mutton, steak, and kidneys in small pieces, and put
on with the water. After skimming, add carrot and onion and
boil for 2 hours ; add the rice, and boil for 20 minutes longer.
Season to taste.
Miss C. Fraser, Dumbarton.
22
MULLIGATAWNY SOUP (Clear).
2 quarts 2nd stock. ✪ Mulligatawny Soup (Clear)
Page 6 · 7 recipe records on this page
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
preferably on gas. Strain through a sieve. Return bones, vegetables, etc., to pot and add 4 pints more water or according as other has reduced in boiling. Boil 4 or 5 hours, strain and add to other stock. There should be 5 or 6 pints.
Meantime have kidney cut in slices, fat removed and further cut into small pieces ; put into stewpan with smoking hot butter or dripping and fry a little, then add 1 tablespoonful of cornflour to absorb moisture in pan, 1 teaspoonful of salt, half each of pepper, dry mustard and sugar, a pint of water, and stir till boiling. Stew slowly for 3 hours, and add to stock which has had fat removed from the top.
Add ketchup and salt to taste, and if necessary the other tablespoonful of cornflour.
Mrs. J. Cameron Miller,
24 Camphill Avenue, Langside.
KIDNEY SOUP (Mock).
1 lb. liver.
1 carrot, 2 onions.
A piece of celery.
10 teacupfuls of water.
A piece of turnip, 2 tablespoonfuls of browning, 2 tablespoonfuls of flour.
A good bone.
1 tablespoonful of butter.
Put the vegetables and bone on to boil and simmer for 2 or 3 hours. Put the butter into a stewpan, and let it get smoking hot. Wash and cut up the liver in pieces, about ½ an inch square, fry in the butter, add 2 teacupfuls of water and simmer for 1 hour. Strain the liquid from the bone and vegetables, mix with the liver, and add the browning. Moisten the flour with water, add seasoning, and stir into the soup. Return all to the soup pot, and stir till it boils. Calves’ liver is best for this soup.
Mrs. A. P. White, Shawlands.
LENTIL SOUP (Simple).
1 lb. lentils. I Some parsley.
1 carrot. I A piece of butter.
Wash the lentils well, put them in a saucepan containing three pints of water, bring to the boil, skim carefully, add a little salt
and boil for ij hours. Grate the carrot, mince parsley finely, add to the soup with the butter when nearly ready to serve. Season to taste and serve with pieces of toast.
Mrs. Campbell, Garnethill, Glasgow.
LENTIL SOUP (White),
£ lb. lentils.
2 stalks celery.
Small blade of mace.
8 white peppercorns
For thickening — i oz. butter,
3 pints cold water. 2 sprigs parsley, i onion.
oz. flour, 5 pint milk.
Wash lentils well and put them on to boil with the 3 pints of water, skim as it comes to the boil, then add vegetables and seasonings.
Boil rather quickly for i| hours. Rub through a fine sieve. Put butter and flour into a pot and stir together, add the milk gradually, then the strained soup, stirring until it boils. Season, and serve with sippets of toast or fried bread.
Miss Craig, 265 Golfhill Drive, Dennistoun.
MACARONI AND ONION SOUP.
(With kind permission of Andrew Glendinning, Esq., London.)
i lb. macaroni. I A little flour.
4 large onions. | Butter, pepper and salt.
Boil the macaroni in one quart of water ; add the onions sliced and cooked separately with butter, pepper and salt to taste. Thicken with a little flour mixed with water while the soup is boiling.
MEAT AND KIDNEY SOUP.
A neck of mutton. J lb. rump steak.
2 mutton kidneys. Water.
1 carrot (grated).
1 onion (chopped).
3 teacupfuls of rice. Salt and pepper.
Cut up the mutton, steak, and kidneys in small pieces, and put on with the water. After skimming, add carrot and onion and boil for 2 hours ; add the rice, and boil for 20 minutes longer. Season to taste.
Miss C. Fraser, Dumbarton.
MULLIGATAWNY SOUP (Clear).
2 quarts 2nd stock.
Records on this page
Kidney Soup (Mock)Lentil Soup (Simple)Lentil Soup (White)Macaroni and Onion SoupMeat and Kidney SoupMulligatawny Soup (Clear)Mulligatawny Soup (Clear)