Sea Cookery

Put the dripping into a pan over the fire, and when a blue vapour rises from it add the flour and stir until a dark brown. Then add the stock. Clean the vegetables and mince them fine. Stick the cloves in a piece of carrot and add together with the thyme and pepper and salt to taste. Remove the scum as it rises and simmer one hour. Put the parsley in the tureen. Remove all fat from the soup. Pour into the tureen and serve. BEAN SOUP. 4 quarts stock 1 pint cooked haricot beans 1 saltspoonful dried mint 4 bay leaves 1 onion 4 cloves 2 ozs. dripping 2 ozs. flour pepper and salt Put the dripping into a stewpan over the fire, and when a blue vapour rises add the flour, stir well but do not brown, add the stock, beans, mint, bay leaves, onion chopped, cloves, and pepper and salt to taste. Simmer one hour. Pour through a wire sieve into a bowl, rub the beans through with a wooden spoon. Remove the bay leaves and cloves. Re-boil and serve. BARLEY BROTH. 6 quarts water 1 mutton bone, or neck of mutton 2 oz. dripping 2 ozs. flour J lb. barley 1 carrot \ of a white turnip J- teaspoonful pepper salt to taste 8 cloves 1 onion Make the dripping hot, add the flour, stir well but do not brown. Add the water and mutton. Wash the barley and add. Remove the scum and allow to boil one hour. Then scrape and peel the carrot and turnip, wash well and cut both into very small square pieces, chop the onion small and add together to the broth. Stick the cloves into a piece of carrot and boil for one hour longer. Remove the cloves, skim off every particle of fat. Remove the mutton, pour into a tureen, and serve. CLEAR SOUP. 1 lb. fresh bones 3 quarts water, 1 large carrot 1 turnip 1 small onion Place the bones, broken small, into a pan with the water, remove the scum carefully. Peel the turnip, scrape the carrot, and peel the onion. Cut them into slices and put them into the pan. Add the celery seed, sugar, and pepper and salt to taste. Allow to boil two hours, or until the liquor has been reduced to two quarts. Strain it off and replace in a clean pan on the fire. Beat up the white of two eggs, stir them in and allow them to boil gently for twenty minutes, then draw the pan to one side and allow the liquor to settle. When the scum is cracked and shows the liquor perfectly i teaspoonful celery seed pepper salt 1 lump of sugar clear, strain through a clean cloth, re-heat and colour slightly, and serve. A teaspoonful of grated cheese added before serving is an improvement, but not cared for by everyone. 3 quarts stock 4 onions six apples 3 whites of eggs 1 leek CLEAR MULLIGATAWNY SOUP. 1 teaspoonful mustard, or 1 tablespoonful mustard seed 4 tablespoonfuls curry powder \ tablespoonful salt juice of 1 lemon Put all the ingredients in a stewpan except the whites of eggs and lemon juice, and boil for two hours. Clarify with the whites of eggs, strain through a clean cloth, add the lemon juice, and serve with small pieces of cooked chicken and boiled rice ; the chicken in the soup and the rice separately. MULLIGATAWNY SOUP, THICK. 2 quarts chicken stock a little cold remains of fowl 12 forcemeat balls 2 ozs. butter 2 ozs. flour 2 tablespoonfuls curry powder pepper and salt