The Pytchley book of refined cookery and bills of fare

off. Boil the whole in a large saucepan of water with an ounce of salt in it until tender. Take out the vegetables, strain them and put them into a quart of White Stock (No. 3), with an ounce of white sugar, a dessert-spoonful of salt, simmer them for five minutes and beat through a wire and then a hair sieve and return to the soup. Add a couple of ounces of butter, boil up and serve, with fried croutons. PUREE OF CHICKEN, PHEASANT, OR RABBIT A LA REINE. No. 100. Wash and clean thoroughly two young rabbits, or one old hen, or pheasant, stew for one hour in three pints of water, or better stiil, three pints of White Stock (No. 3), take out the pheasant, rabbit, or chicken and remove all the white meat from it, which pound in a mortar with two ounces of butter, and rub through a wire and then a hair sieve with some of the stock. Return the carcase of the chicken, pheasant, or rabbit to the stock and add to it two white carrots, a stick of celery, a turnip, two onions, all sliced, an ounce of salt, and let it stew for two hours. Strain and beat the vegetables through a hair sieve, omit- ting the turnips and carrots, add the puree of meat and vegetables to the stock, incorporating it by degrees, add one pint of good cream, a tea-spoonful of sugar, and a little Searcy Salt to taste ; serve with fried croutons. CRECY. No. 101. Cut off the outside red parts of six carrots, slice one onion and one small stick of celery, wash and clean the whole thoroughly and dry in a clean cloth. Put them in a stew- pan with two ounces of butter, a table-spoonful of sugar and a dessert-spoonful of salt, simmer on a slow fire for three- quarters of an hour and add three pints of Consomme 134 THE PYTCHLEY COOKERY BOOK. (No. 2), and let the whole boil gently until the vegetables are soft. Remove the vegetables, beat them through a wire and then a hair sieve. Remove all scum from the soup. Return the vegetables, incorporating them by degiees ; if not thick enough, add a table-spoonful of pounded tapioca ; add an ounce of butter, half a pint of cream, a tea-spoonful of Searcy Salt, and serve with croutons. CRECY AU RIZ. No. 102. The same as above, only add one ounce of boiled rice. PUREE OF CHESTNUTS A LA CR&ME. No. 103. Strip off the outer rind of one pound of Spanish chest- nuts, throw them into boiling water so as to remove the inner peel easily. Stew them in a quart of White Stock (No. 3) until they are soft, which will be about an hour, take them out of the stock, pound and beat them through a wire and then a hair sieve; when finished mix them with the stock by degrees, and add half a pint of good cream, flavour with salt, make very hot, and serve with croutons. PUREE OF GROUSE. No. 104. Roast a brace of grouse and remove all the meat from the bones, stew the bones for an hour in three pints of Consomme (No. 3), one carrot sliced, one onion, and half a stick of celery ; strain. Pound the meat which was removed from the bones and the vegetables in a mortar and beat through a wire and then a hair sieve, moistening with the stock in which the bones were stewed. Add the stock by degrees to the puree until it is the proper thick- ness, that is, of good cream ; add salt to taste, and serve with pieces of lemon handed round and fried croutons. THICK SOUPS. 135 PUREE OF HARE. No. 105.