Method. — Stew them in three pints of the liquor left from a boiled leg of mutton, and when tender pass them through a hair sieve. Return to the saucepan and thicken it with the yolks of two eggs and half a pint of milk or cream, cooking as for a custard, and on no account letting it come to the boil or the eggs 12 SOUPS. will curdle, but allow the eggs to cook thoroughly or there will be a raw taste. <$rav>£ Soup. Ingredients. — i lb. Beef, i lb. Bones, 2 ozs. Butter, 3 pints of cold Water, 1 Carrot, 1 Onion, 1 Turnip✪ Clear Soup, Pepper and Salt, 1 oz. Flour, 1 Mushroom. Method. — Cut the meat in small pieces, break the bones, and cut up all the vegetables finely. Put the butter in stewpan, and when hot put in the meat, bones, and vegetables, and brown them well ; then stir in flour, add seasoning and the cold water, let all simmer gently for three hours, strain and serve. Remove all scum as it rises. Ibadcot Soup. Ingredients. — '/z pint Haricot Beans, 1 Onion, ]/z pint Milk, 1 quart White Stock, teaspoonful Salt, 5 White Pepper- corns, 1 blade of Mace. Method. — Soak the beans in cold water for 12 hours. Then put the stock on to boil, and add the beans, the onion sliced, mace and seasoning. Let it boil gently for four hours. Pass all the contents through a wire sieve, return to stewpan, add the milk, and stir well ; when it is thoroughly hot it is ready to serve. Note. — Turn the gas on full, but do not let the flames appear up the sides of stewpan ; concentrate SOUPS. the heat as much as possible in the centre of the stewpan underneath, and whenever the contents boil, always turn the gas at least half-way off. IRtCmes Soup. Ingredients.— Half an Ox Kidney, I Carrot, Turnip, Onion, Salt and Pepper, 2 oz. Flour, 1 oz. Butter, 3 pints of Hot Water, 1 tablespoonful of Mushroom Ketchup. Method. — Cut up the kidney into small pieces, also the vegetables, and fry all together in the butter for five minutes, then stir in the flour and seasoning and add gradually the hot water. Let it come to the boil and then allow it to simmer gently for an hour and a half. Pass the soup through a wire sieve, return to the stewpan and add the mushroom ketchup, and if the soup is not dark enough in colour add a few drops of caramel. Let it come to the boil and serve with fried croiitons of bread. Xeutil Soup. Ingredients. — y2 pint red Lentils, 1 oz. Butter, 1 Onion, a little Celery, Pepper and Salt, 1 quart of Stock or Water. Method. — Fry the onion and celery, finely chopped, with the lentils in the butter, add the pepper and salt, and pour on to them a quart of boiling water. Let all boil until the lentils are soft. Pass all through a colander or wire sieve. Return to the saucepan, make quite hot and serve. SOUPS. 14 /IDulliGatawns Soup. Ingredients. — 1 lb. Veal, 1 Apple, 1 Onion, 1 Lemon, 1 Carrot, 1 Turnip, 1 oz. Cocoanut, 1 quart Water, oz. Curry Powder, 1 oz. Flour. ✪ Ibadcot Soup

AI-modernized reading of the original text

Method. — Stew them in three pints of the liquor left from a boiled leg of mutton, and when tender pass them through a hair sieve. Return to the saucepan and thicken it with the yolks of two eggs and half a pint of milk or cream, cooking as for a custard, and on no account letting it come to the boil or the eggs will curdle, but allow the eggs to cook thoroughly or there will be a raw taste. Gravy Soup. Ingredients. — i lb. Beef, i lb. Bones, 2 ozs. Butter, 3 pints of cold Water, 1 Carrot, 1 Onion, 1 Turnip, Pepper and Salt, 1 oz. Flour, 1 Mushroom. Method. — Cut the meat in small pieces, break the bones, and cut up all the vegetables finely. Put the butter in stewpan, and when hot put in the meat, bones, and vegetables, and brown them well ; then stir in flour, add seasoning and the cold water, let all simmer gently for three hours, strain and serve. Remove all scum as it rises. Haricot Soup. Ingredients. — '/z pint Haricot Beans, 1 Onion, ]/z pint Milk, 1 quart White Stock, teaspoonful Salt, 5 White Peppercorns, 1 blade of Mace. Method. — Soak the beans in cold water for 12 hours. Then put the stock on to boil, and add the beans, the onion sliced, mace and seasoning. Let it boil gently for four hours. Pass all the contents through a wire sieve, return to stewpan, add the milk, and stir well ; when it is thoroughly hot it is ready to serve. Note. — Turn the gas on full, but do not let the flames appear up the sides of stewpan ; concentrate the heat as much as possible in the centre of the stewpan underneath, and whenever the contents boil, always turn the gas at least half-way off. Kidneys Soup. Ingredients.— Half an Ox Kidney, I Carrot, Turnip, Onion, Salt and Pepper, 2 oz. Flour, 1 oz. Butter, 3 pints of Hot Water, 1 tablespoonful of Mushroom Ketchup. Method. — Cut up the kidney into small pieces, also the vegetables, and fry all together in the butter for five minutes, then stir in the flour and seasoning and add gradually the hot water. Let it come to the boil and then allow it to simmer gently for an hour and a half. Pass the soup through a wire sieve, return to the stewpan and add the mushroom ketchup, and if the soup is not dark enough in colour add a few drops of caramel. Let it come to the boil and serve with fried croutons of bread. Lentil Soup. Ingredients. — y2 pint red Lentils, 1 oz. Butter, 1 Onion, a little Celery, Pepper and Salt, 1 quart of Stock or Water. Method. — Fry the onion and celery, finely chopped, with the lentils in the butter, add the pepper and salt, and pour on to them a quart of boiling water. Let all boil until the lentils are soft. Pass all through a colander or wire sieve. Return to the saucepan, make quite hot and serve. Mulligatawns Soup. Ingredients. — 1 lb. Veal, 1 Apple, 1 Onion, 1 Lemon, 1 Carrot, 1 Turnip, 1 oz. Cocoanut, 1 quart Water, oz. Curry Powder, 1 oz. Flour.

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Haricot SoupClear SoupIbadcot SoupMutton BrothCheese SoupIRtCmes SoupXeutil SoupMulligatawny Soup

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