Berridge House recipe book

3 pints fish stock, 1 oz. butter, I I doz. fresh oysters, 1 or 2 yolks, \ lb. Carolina rice, pint cream or milk. seasonings, Stew the rice in two pints of fish stock. When cooked, pass through a hair sieve. Beard oysters and cut them in four or five pieces. Stew beards in oyster liquor and butter for ten minutes. Strain liquor. Add it with rest of stock to soup. Place yolks in a basin with cream or milk. Pour a little of the soup over. Return to soup and heat through to thicken eggs. Add the oysters and seasoning. m. LESSON III Mulligatawny Soup \ small rabbit or chicken, 1 quart stock, 2 oz. butter, 2 oz. flour, i onion, lemon juice, 2 dessertspoonful of curry powder, i apple, i gill cream, | teaspoonful of curry paste, salt Method. — Prepare and cut up the rabbit into joints. Brown in the butter. Chop the apple and onion ; fry also in butter. When golden brown, stir in flour and curry powder and paste. Cook well. Add the stock. Boil up. Return the joints and simmer till tender. Pass through a sieve. Return to the pan. Remove bones from the meat, cut into neat pieces, add to soup. Add also the cream, seasonings and lemon juice. Serve with boiled rice— £ lb. Ox-tail Soup (Thick) i ox-tail, i turnip, i onion, bouquet garni, celery, 2 oz. flour, 3 oz. fat, 2 quarts stock, i carrot, seasoning. Method. — Cut the ox-tail into pieces. Dip in seasoned flour. Fry the onion, which is cut up roughly, and then the meat. Add the water and boil. Simmer from three to four hours. Strain. Make a brown roux and add the soup to it. Cut off some of the meat and add also a few pieces of the tail, the jelly and port wine. Imitation Hare Soup l lb. gravy beef, small piece of turnip, 1 teaspoonful of red currant jelly. 1 tablespoonful of claret or port wine. 1 quart water or stock, seasoning, 2 oz. flour, Method. — Cut up the meat, dip in seasoned flour, and brown in the butter. Brown the onion, which is stuck with cloves. Remove meat and onion and brown flour. Add the water and boil, then put back the meat and vegetables. Simmer gently from one and a half to two hours. Strain. Return to the saucepan and add flavouring, also forcemeat balls made as follows : 2 oz. butter, 1 dessertspoonful of catsup, 1 teaspoonful of Worcester sauce, mixed herbs, 1 onion, 1 small carrot. 2 tablespoonsful of breadcrumbs, 1 teaspoonful of chopped parsley, l teaspoonful of herbs. 1 teaspoonful of chopped suet, seasoning, little grated lemon rind, 1 egg- Mix together and make into small balls. Fry and add to the soup. F LESSON IV Tomato Puree | tin tomatoes or 6 to 8 fresh ones, oz. butter, 1 1 oz. flour, i teaspoonful of sugar, salt, pepper, 1 pint white stock, i gill cream, i small onion. Method. — Put the stock, tomatoes and flavouring into a lined pan, simmer till tender (about three-quarters of an hour). Pass through a hair sieve. Make a panada. Add the puree. Boil up. Put the cream in a tureen and pour the soup on. Serve with croutons. Green Pea Puree 1 pint peas, bunch of parsley, | lb. pods, sPrig of mint, 2 tablespoonsful of cream, i pint white stock, seasoning, little sugar. i dessertspoonful of cornflour