The exhibition cookery book

Peel the cucumber, and cut it into small slices. Trim, wash, drain, and shred coarsely the lettuces. Blanch the cucumber and lettuces in salted water containing a very small piece of soda. Strain off the water, and put the vegetables in a stew-pan with the butter ; stir for a few minutes, then add the stock. Mix the cornflour with a little cold milk and stir into the soup. Cook for about thirty minutes, rub through a sieve, and return to a stew-pan. Stir together the yolks of eggs and the cream, pour this into the soup and stir over the fire for a few seconds longer : season to taste with pepper and salt. Put the fried bread croutons in a soup tureen, pour the soup over them, and send to table at once. 2 lettuces 1 quart white stock 1 gill cream A handful of fried bread croutons 1 1 T7. COCK-A-LEEKIE SOUP. 1 small fowl for boiling 1 turnip 2 cloves 2 ozs. rice 1 carrot 1 onion 1 small bunch of young leeks Salt and pepper Truss the fowl for boiling, put it in a large stew-pan or stockpot with enough water to well cover it. Add a little salt, and let it come to the boil. Remove the scum, then add the turnip and carrot (previously cleaned), also the onion (peeled and stuck with the cloves). When the fowl is tender take it out. Wash the leeks, trim off the roots and outside leaves, and cut them into one inch lengths. Strain the broth, which should measure about 3 pints, into another stew-pan ; add the leeks, and the rice, previously washed and blanched. Boil for about half an hour. Season to taste. Cut the fowl in half, divide one half into small pieces and put with the soup; use up the remainder for some other purpose. Before serving add a teaspoonful of chopped parsley to the soup. If preferred, the fowl need not be served with the soup, but it is essential that this soup be made from chicken stock. 18. LOBSTER SOUP. 1 lobster 4 ozs. butter 2 ozs. flour 2 quarts fish stock Seasoning teaspoonful lemon ^ carrot or turnip 1 gill white wine 1 bouquet garni i gill cream 8 peppercorns juice, salt and cayenne) Split the lobster down the back, take out the meat, break the claws, pound the shell in a mortar until quite fine, then add the butter and mix thoroughly with the pounded lobster shell. Put all in a stew-pan, and stir over the fire until hot; add the flour, and let cook for ten minutes. Then add the vegetables, herbs, and peppercorns. Moisten with the wine and stock, stir until it boils, let simmer .slowly for twenty minutes. If found too thick add a little more stock. Pass through a tammy cloth. Cut the meat of the claws of lobster into neat dice, put them in a soup tureen, together with ^ gill of cream. Heat up the bisque, season to taste with salt, a few drops of lemon juice and a pinch of cayenne, stir into the tureen and serve. The remainder of the lobster meat will come in for cutlets, croquettes, or bouchees. Bone the calf’s head, blanch it and cook for three hours in the stock or salted water. Press it behveen two boards or dishes. Cut the veal, beef, and ham or bacon into pieces, put them in a large stew-pan with the vegetables 19. MOCK TURTLE SOUP. ^ small calf’s head 2 lbs. lean beef 4 ozs. flour 1 gill sherry 1 turnip 1 small onion A few sprigs of parsley 1 sprig of thyme 10 peppercorns i lemon 1 lb. veal