Stew the plums in water until soft, and carefully remove the stones. Take a J lb. of forcemeat and mix with a little cream and fill the cavities of the plums with it very neatly. Put them into a small stew pan and pour over enough stock to cover, and simmer for ten minutes ; drain them, shred the truffles finely and put them with the plums and the rice into a soup tureen. Have the stock quite boiling, pour it over the plums, &c., and serve immediately. FOR THE VEAL FORCEMEAT. 8 oz. bread 4 oz. veal 1 egg salt pepper nutmeg Soak the bread in milk, pound the veal to a paste, and squeeze the bread dry, mix them together, add the egg and seasonings to taste, and rub all through a wire sieve. RICE SOUP. 1 tablespoonful clean white fat 1 tablespoonful flour 3 quarts good white stock 14 tablespoonfuls rice pepper and salt 1 large onion, chopped 2 sticks of celery, chopped small, or a pinch of celery seed 4 teaspoonful mixed herbs 4 pint milk Put the fat into a pan over the fire, and when it is smoking hot stir in the flour until it is thoroughly mixed, but not browned. Then add the stock, rice, chopped onion, chopped celery, and mixed herbs. Allow to simmer for two hours. Then season with the pepper and salt to taste. Skim off the herbs and any fat that may be present. Add the milk and allow all to come to the boil again and serve. Note. — A copper or an enamelled pan must be used for this soup. If an iron pan is used the onion and celery will have an effect on the iron that will cause the soup to turn nearly black. D 48 WHITE SOUP STOCK. The stock for white soups is obtained by using the liquid in which such meats as rabbit, fowl, veal, cowheels, etc., are boiled. The soups have always a proportion of milk added, and this has the effect of evenly distributing the flavour, besides helping to give the desired colour. The thickening medium used may be either tapioca, sago, arrowroot, cornflour, white roux, or ground rice, according to requirements. The following is a good recipe : — WHITE SOUP. 4 quarts good white stock 2 tablespoonfuls butter 2 ozs. flour 1 carrot 1 white turnip 1 slice ham 1 large onion 1 spray thyme £ blade mace 1 bunch parsley pepper and salt to taste 1 quart milk Boil the stock and add to it the whole of the ingredients, which have been previously cleaned and washed, except the butter, flour, and milk. Allow them to simmer for one hour, skim off the fat and strain off the liquor. Put the butter into a pan and melt it, then add the flour and mix well, but take care that it does not become browned. Add the strained stock and allow it to come to the boil ; again remove any scum that should rise on the top ; now add the milk and pour this into the soup tureen and serve. CHICKEN BROTH. 4 quarts good stock 1 tablespoonful rice ^ teaspoonful thyme 1 medium sized onion 1 teaspoonful chopped parsley✪ Julienne Soup 1 teaspoonful salt •J- teaspoonful pepper 1 slice ham The stock is usually obtained by boiling fowls for the table, but any cold remains of chicken will serve the purpose. Put all the ingredients, except parsley, together into a pan and simmer gently for one hour. Remove the onion, skim off the herbs and any fat that may be present, and remove the ham. Put the chopped parsley into the soup tureen and pour in the soup and serve.

AI-modernized reading of the original text

Stew the plums in water until soft, and carefully remove the stones. Take a J lb. of forcemeat and mix with a little cream and fill the cavities of the plums with it very neatly. Put them into a small stew pan and pour over enough stock to cover, and simmer for ten minutes ; drain them, shred the truffles finely and put them with the plums and the rice into a soup tureen. Have the stock quite boiling, pour it over the plums, &c., and serve immediately. FOR THE VEAL FORCEMEAT. 8 oz. bread 4 oz. veal 1 egg salt pepper nutmeg Soak the bread in milk, pound the veal to a paste, and squeeze the bread dry, mix them together, add the egg and seasonings to taste, and rub all through a wire sieve. RICE SOUP. 1 tablespoonful clean white fat 1 tablespoonful flour 3 quarts good white stock 14 tablespoonfuls rice pepper and salt 1 large onion, chopped 2 sticks of celery, chopped small, or a pinch of celery seed 4 teaspoonful mixed herbs 4 pint milk Put the fat into a pan over the fire, and when it is smoking hot stir in the flour until it is thoroughly mixed, but not browned. Then add the stock, rice, chopped onion, chopped celery, and mixed herbs. Allow to simmer for two hours. Then season with the pepper and salt to taste. Skim off the herbs and any fat that may be present. Add the milk and allow all to come to the boil again and serve. Note. — A copper or an enamelled pan must be used for this soup. If an iron pan is used the onion and celery will have an effect on the iron that will cause the soup to turn nearly black. D WHITE SOUP STOCK. The stock for white soups is obtained by using the liquid in which such meats as rabbit, fowl, veal, cowheels, etc., are boiled. The soups have always a proportion of milk added, and this has the effect of evenly distributing the flavour, besides helping to give the desired colour. The thickening medium used may be either tapioca, sago, arrowroot, cornflour, white roux, or ground rice, according to requirements. The following is a good recipe : — WHITE SOUP. 4 quarts good white stock 2 tablespoonfuls butter 2 ozs. flour 1 carrot 1 white turnip 1 slice ham 1 large onion 1 spray thyme £ blade mace 1 bunch parsley pepper and salt to taste 1 quart milk Boil the stock and add to it the whole of the ingredients, which have been previously cleaned and washed, except the butter, flour, and milk. Allow them to simmer for one hour, skim off the fat and strain off the liquor. Put the butter into a pan and melt it, then add the flour and mix well, but take care that it does not become browned. Add the strained stock and allow it to come to the boil ; again remove any scum that should rise on the top ; now add the milk and pour this into the soup tureen and serve. CHICKEN BROTH. 4 quarts good stock 1 tablespoonful rice ^ teaspoonful thyme 1 medium sized onion 1 teaspoonful chopped parsley 1 teaspoonful salt •J- teaspoonful pepper 1 slice ham The stock is usually obtained by boiling fowls for the table, but any cold remains of chicken will serve the purpose. Put all the ingredients, except parsley, together into a pan and simmer gently for one hour. Remove the onion, skim off the herbs and any fat that may be present, and remove the ham. Put the chopped parsley into the soup tureen and pour in the soup and serve.

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