The exhibition cookery book

1 carrot 1 small onion I piece of celery ^ lb. gravy beef Seasoning Clean and wash the vegetables, peel them, scoop out some small rounds of carrot and turnip, cut half the onion and one celery stalk into dice, and cook each of these separately in salted water. Cut up the remainder of the vegetables into small pieces, and put these with the herbs into a stew-pan, add the white of egg (previously beaten) and the meat (previously minced and freed from skin and fat), pour in the stock, stir till it boils, and let simmer very gently for ten minutes. Strain carefully, and put the strained (clarified) soup in a clean stew-pan; add the vegetables, previously cooked, season with salt, pepper, and a pinch of castor sugar ; boil up and serve. Needless to say that early spring vegetables should be used. A few tarragon and chervil leaves cut into very fine strips may be put into the soup if liked. Great care must be taken in straining the soup, for it should be perfectly clear; if found otherwise it should be strained a second or third time. Use a coarse kitchen cloth for this purpose. It is best to pour a little boiled water through the cloth before straining the soup. If made properly, the soup should be of a nice light amber colour. A few drops of caramel may be used if found absolutely necessary, though if is best to do without any artificial colouring. 14. JULIENNE SOUP. Prepare a clear soup (consomme) as directed in the foregoing recipe. Cut carrot, turnip, onion, leek, and lettuce into very fine shreds (Julienne shapes) in equal proportion. Put the shredded vegetables in a stew-pan with just as much fresh butter as the vegetables will absorb during a temporary process of blending, which is called sauteing or tossing; when this is done add a pinch of sugar and a little salt and pepper to taste. Pour the clear soup on the vegetables, boil up, skim, and let simmer until the vegetables are quite tender. If found too consistent dilute with some water. 15. CELERY CREAM. 2 heads of young celery • 2 ozs. butter ^ small onion, peeled and sliced I oz. flour 1 quart white stock 2 yolks of eggs A pinch of castor sugar i pint cream or milk Salt and pepper to taste. Wash and trim the celery, blanch it in slightly salted water, drain, cool, and cut up into small pieces. Melt the butter, when hot put in the onion and celery, and stir over the fire for several minutes ; sprinkle in the flour and stir lO again for a few minutes ; moisten with the stock and cook till tender. Rub all through a fine sieve and return to the stew-pan, stir in the milk or cream, season to taste, adding also a pinch of sugar. Allow it to get thoroughly hot, and serve. A handful of fried bread croutons should be put into the soup tureen, or else handed round when the soup is served. i6. CUCUMBER CREAM. 1 large or 2 small cucumbers 3 ozs. fresh butter 3 yolks of eggs 1 tablespoonful cornflour (B. & P.’s patent) Salt and pepper