Although many of the following soups can be made with water, they will be richer and more nourishing if, instead of water, they are made with the liquor in which meat has been boiled, liquor from the stockpot, stock made with a few cooked or uncooked bones, or gravy left over from stews. The flavour of soup may be inexpensively varied by any of the following herbs, either used separately or one sprig of several of them may be tied together in a small bunch and put in the soup and removed before serving : sorrel, parsley, SOUPS. 47 sage, mint, thyme, marjoram, and bay leaf. Celery seed is also a pleasant flavouring and inexpensive. About half a teaspoonful may be used, tied loosely m a piece of muslin, and removed before serving. Stockpot.— Put into a goblet or stockpot all odd scraps of meat, cooked and uncooked, which cannot be used otherwise ; pieces of skm ; bones (chopped into small pieces), cooked or uncooked Cover with plenty of water, simmer slowly but steadily beside the fire. This should furnish material for sauces and soup ; pieces of bread, cold vegetables, remains of sauces, &c., should be used up to thicken and flavour it. an winter the stockpot should be entirely cleared out once a week, and in summer twice a week. Pan Kail. — Required : i oz. barley; % turnip; i leek; J4 small cabbage; J/z carrot; ^4 oz. dripping, 3 pints water; >4 teaspoonful salt; % teaspoo ul pepper ; 2 teaspoonfuls sugar✪ Pan Kail. Cleanse the vegetables as directed at page 37. Wash the carley in several waters and soak it for two hours, then put it into the r quart of cold water with the dripping, pepper and salt. While this is coming to the boil, chop the cabbage and leek together, put them into a bowl and pour boiling water over them ; cover the bowl, and let them stand ten minutes. T his draws out the indigestible part of the green vegetables. Pour away this' water ; chop the turnip and half of the piece of carrot. As soon as the water with the barley in it comes quite to the boil, skim it carefully, add all the chopped vegetables gradually and bring again to the boil. Let the whole boil slowly for about i This is the laurus nobilis or sweet bay, sometimes called the sweet scented laurel. It must not be conlused with the cerasus laurocerasus, called the common bay or cherry laurel, which has the flavour ot bitter almonds, and is, when used in excess, very hurtful. 48 SOUPS. two hours, being careful not to let it go off the boil. When it is about half cooked, grate the other half of the piece of carrot ; add this and the sugar. If the kail is too thick, and you wish to add water, be sure that the water added is boiling. Broth. — Make it in the same way as pan kail, but take 2 quarts of water instead of il/> ; and instead of dripping put in some bones, or a small piece of neck of mutton, or a piece of beef, or a well cleansed sheep’s head. If a sheep’s head be used, not less than 4 quarts of broth should be made with vegetables in proportion. It takes at least four hours to cook. When you take it out of the broth sprinkle over it some bread raspings, put some little bits of dripping on it, and brown it before the fire. Potato Soup. — Required 1 lb. potatoes ; 1 onion; 2 oz. dripping ; 1 quarts water ; teaspoonful salt ; 1 pinch pepper ; y± teaspoonful sugar✪ Potato Soup.

AI-modernized reading of the original text

Although many of the following soups can be made with water, they will be richer and more nourishing if, instead of water, they are made with the liquor in which meat has been boiled, liquor from the stockpot, stock made with a few cooked or uncooked bones, or gravy left over from stews. The flavour of soup may be inexpensively varied by any of the following herbs, either used separately or one sprig of several of them may be tied together in a small bunch and put in the soup and removed before serving : sorrel, parsley, sage, mint, thyme, marjoram, and bay leaf. Celery seed is also a pleasant flavouring and inexpensive. About half a teaspoonful may be used, tied loosely m a piece of muslin, and removed before serving. Stockpot.— Put into a goblet or stockpot all odd scraps of meat, cooked and uncooked, which cannot be used otherwise ; pieces of skin ; bones (chopped into small pieces), cooked or uncooked Cover with plenty of water, simmer slowly but steadily beside the fire. This should furnish material for sauces and soup ; pieces of bread, cold vegetables, remains of sauces, &c., should be used up to thicken and flavour it. In winter the stockpot should be entirely cleared out once a week, and in summer twice a week. Pan Kail. — Required : i oz. barley; % turnip; i leek; J4 small cabbage; J/z carrot; ^4 oz. dripping, 3 pints water; >4 teaspoonful salt; % teaspoo ul pepper ; 2 teaspoonfuls sugar. Cleanse the vegetables as directed at page 37. Wash the barley in several waters and soak it for two hours, then put it into the a quart of cold water with the dripping, pepper and salt. While this is coming to the boil, chop the cabbage and leek together, put them into a bowl and pour boiling water over them ; cover the bowl, and let them stand ten minutes. This draws out the indigestible part of the green vegetables. Pour away this water ; chop the turnip and half of the piece of carrot. As soon as the water with the barley in it comes quite to the boil, skim it carefully, add all the chopped vegetables gradually and bring again to the boil. Let the whole boil slowly for about i This is the laurus nobilis or sweet bay, sometimes called the sweet scented laurel. It must not be conlused with the cerasus laurocerasus, called the common bay or cherry laurel, which has the flavour ot bitter almonds, and is, when used in excess, very hurtful. two hours, being careful not to let it go off the boil. When it is about half cooked, grate the other half of the piece of carrot ; add this and the sugar. If the kail is too thick, and you wish to add water, be sure that the water added is boiling. Broth. — Make it in the same way as pan kail, but take 2 quarts of water instead of il/> ; and instead of dripping put in some bones, or a small piece of neck of mutton, or a piece of beef, or a well cleansed sheep’s head. If a sheep’s head be used, not less than 4 quarts of broth should be made with vegetables in proportion. It takes at least four hours to cook. When you take it out of the broth sprinkle over it some bread raspings, put some little bits of dripping on it, and brown it before the fire. Potato Soup. — Required 1 lb. potatoes ; 1 onion; 2 oz. dripping ; 1 quarts water ; teaspoonful salt ; 1 pinch pepper ; y± teaspoonful sugar.

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