Place the bones, fins, and head in the liquor ; simmer for one hour ; remove them. Skin, scald, and chop the onion ; wash the rice ; place these in the liquor with the pepper, salt, and mace ; simmer from half an hour to three quarters of an hour. Wash the parsley, remove it from the stalks, dry, and chop ; add it ten minutes before the soup is served. Cold cooked fish may be broken into small pieces and served in the soup. SOUPS. 53 Ox-cheek Soup. — Required: i ox cheek; 2 car- rots ; 2 turnips ; 2 onions ; a small bunch of savoury herbs or U teaspoonful celery seed; 1 oz. flour, 1 oz. dripping; 5 quarts water; 1 tablespoonful vinegar 1 teaspoonful browning; 1 dessert spoonful brow sugar. Soak the cheek all night in salt and cold water, to cleanse it ; wash thoroughly in warm water. Remove the soft bones from the nostrils. Cleanse and prepare the carrot and turnips ; cut them into small pieces ; skin scald, and slice the onions. Dry all the pieces ; brown them slightly with the dripping ; pour away the dripping Place the ox-cheek and the vegetables m a lame saucepan with the hot water, flavouring, vinegar, and browning. Bring slowly to the boil, skim care- fully then simmer for about five hours. Break: the flour with cold water. An hour before the soup is ready, draw the pan aside, cool a little, and stir m the flour ; then finish the cooking, stirring occasionally, as the flour is apt to stick to the pan. Serve the cheek separately, with a little of the soup as gravy. Two oz. semolina or crushed tapioca may be used instead of the flour. . Ox-tail Soup. — Required: 1 ox tail; 1 oz. ’drip- ping; 1 bunch flavouring herbs or % teaspoontul celery seed tied in a small piece of muslin ; 1 oz. flour, 2]/2 quarts hot water; y2 teaspoonful browning; teaspoonful salt ; % teaspoonful pepper✪ Fish Soup. Divide the tail into joints; remove the fat from it; brown the pieces with the dripping in a stewpan , pour off the dripping; add the water, flavouring and brown- ing. Bring slowly to the boil, skim carefully, then simmer from four to five hours, till the meat is tender. Break the flour with cold water. An hour before the tail is ready, draw the pan aside, cool a little, and stir 54 SOUPS. in the flour. Then finish the cooking, stirring occa- sionally, as the flour is apt to stick to the pan. Serve the soup with the pieces in it, or serve the soup and the pieces separately. Kidney Soup. — Required: an ox kidney or 2 sheep’s kidneys; 2 small turnips or 1 large; 2 small carrots or 1 large ; 1 small onion ; 2 tablespoonfuls of flour ; 1 oz. dripping ; 2 quarts hot water ; 1 table- spoonful ketchup ; x teaspoonful colouring ; 1 tea- spoonful vinegar ; ]/2 teaspoonful salt; ]/ teaspoonful pepper. Wash and pare the vegetables; prepare the onion by steeping it for halt an hour in a basin of hot water; pour this water away, and chop the onion. Cut the turnips and carrots into very small square pieces; cut the kidney into very small pieces, sprinkle them with a tablespoonful of flour, and mix well together. Melt the dripping in a saucepan, add the kidney, and stir for a few minutes ; then add the vegetables, salt, pepper, hot water, vinegar, ketchup, and colouring, lioil slowly for three hours, removing the scum when it rises. Mix half a teacupful of cold water gradually into a tablespoonful of flour, stirring it till smooth, and add to the soup. Boil for ten minutes, and serve.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Place the bones, fins, and head in the liquor ; simmer for one hour ; remove them. Skin, scald, and chop the onion ; wash the rice ; place these in the liquor with the pepper, salt, and mace ; simmer from half an hour to three quarters of an hour. Wash the parsley, remove it from the stalks, dry, and chop ; add it ten minutes before the soup is served. Cold cooked fish may be broken into small pieces and served in the soup. SOUPS. 53 Ox-cheek Soup. — Required: i ox cheek; 2 car- rots ; 2 turnips ; 2 onions ; a small bunch of savoury herbs or U teaspoonful celery seed; 1 oz. flour, 1 oz. dripping; 5 quarts water; 1 tablespoonful vinegar 1 teaspoonful browning; 1 dessert spoonful brow sugar. Soak the cheek all night in salt and cold water, to cleanse it ; wash thoroughly in warm water. Remove the soft bones from the nostrils. Cleanse and prepare the carrot and turnips ; cut them into small pieces ; skin scald, and slice the onions. Dry all the pieces ; brown them slightly with the dripping ; pour away the dripping Place the ox-cheek and the vegetables m a lame saucepan with the hot water, flavouring, vinegar, and browning. Bring slowly to the boil, skim care- fully then simmer for about five hours. Break: the flour with cold water. An hour before the soup is ready, draw the pan aside, cool a little, and stir m the flour ; then finish the cooking, stirring occasionally, as the flour is apt to stick to the pan. Serve the cheek separately, with a little of the soup as gravy. Two oz. semolina or crushed tapioca may be used instead of the flour. . Ox-tail Soup. — Required: 1 ox tail; 1 oz. ’drip- ping; 1 bunch flavouring herbs or % teaspoontul celery seed tied in a small piece of muslin ; 1 oz. flour, 2]/2 quarts hot water; y2 teaspoonful browning; teaspoonful salt ; % teaspoonful pepper. Divide the tail into joints; remove the fat from it; brown the pieces with the dripping in a stewpan , pour off the dripping; add the water, flavouring and brown- ing. Bring slowly to the boil, skim carefully, then simmer from four to five hours, till the meat is tender. Break the flour with cold water. An hour before the tail is ready, draw the pan aside, cool a little, and stir 54 SOUPS. in the flour. Then finish the cooking, stirring occa- sionally, as the flour is apt to stick to the pan. Serve the soup with the pieces in it, or serve the soup and the pieces separately. Kidney Soup. — Required: an ox kidney or 2 sheep’s kidneys; 2 small turnips or 1 large; 2 small carrots or 1 large ; 1 small onion ; 2 tablespoonfuls of flour ; 1 oz. dripping ; 2 quarts hot water ; 1 table- spoonful ketchup ; x teaspoonful colouring ; 1 tea- spoonful vinegar ; ]/2 teaspoonful salt; ]/ teaspoonful pepper. Wash and pare the vegetables; prepare the onion by steeping it for halt an hour in a basin of hot water; pour this water away, and chop the onion. Cut the turnips and carrots into very small square pieces; cut the kidney into very small pieces, sprinkle them with a tablespoonful of flour, and mix well together. Melt the dripping in a saucepan, add the kidney, and stir for a few minutes ; then add the vegetables, salt, pepper, hot water, vinegar, ketchup, and colouring, lioil slowly for three hours, removing the scum when it rises. Mix half a teacupful of cold water gradually into a tablespoonful of flour, stirring it till smooth, and add to the soup. Boil for ten minutes, and serve.

The school cookery book