Domestic cookery

Put the butter into a saucepan, let it get brown, then brown in it the onions, cut up in rings ; then remove from pan, and brown the flour in the butter ; then add the water, stir till smooth, allow this to boil, put back the onions, and add all the above ingredients, cutting the vegetables into small squares, also the meat ; simmer very slowly 1^ hours, pass through a wire sieve, remove the meat, and rub as much of the vegetables through the sieve as possible. Put the soup back into the saucepan with the meat and forcemeat balls (made as No. 4) ; simmer again 10 minutes, skim off the fat if necessary, and dish. 3 tablespoonfuls bread crumbs i teaspoonful minced parsley J teaspoonful pepper A little grated lemon rind 1 small egg No. 4. Forcemeat Balls for Brown Soup. 1^ tablespoonful minced suet ^ teaspoonful minced sweet herbs ^ teaspoonful salt A dust of ground mace Beat up the egg and mix the above ingredients to a stiff paste, form into balls just large enough to eat at once, roll in flour, and add to soup as described in recipe No. 8. No. 6. CELERY SOUP. 1 quart white stock 1 oz. butter 1 02. flour 2 heads of celery ^ pint cream 1 teaspoonful salt ^ teaspoonful peppercorns Wash and cut up the celery, put on in the stock with the peppercorns, and boil until tender ; rub through a hair sieve. Put the butter into a pan, let it get quite hot, but not brown ; throw in the flour, mix until smooth, add the stock gradually, boil two or three minutes, add salt ; put the cream into a tureen and pour in the soup. Serve at once. No. 7. FISH SOUP. 1 fish, about 1 lb. — mackerel or haddock Some fish bones or skin 2 stalks of celery 2 oz. flour ^ teaspoonful peppercorns i pint milk 1 large onion 2 quarts water 1 oz. butter 1^ teaspoonful salt A little chopped parsley Skin and fillet the fish, put the bones, skin, and any other fish trimmings into a saucepan with two quarts of cold water and the salt ; bring to the boil and skim thoroughly, add celery, peppercorns, and onion, boil for 1^ hours ; pass through a sieve. Put the butter into a pan, allow it to get quite hot, add the flour, stir till smooth, then add milk ; allow this to boil three or four minutes, then add soup and a little minced parsley if liked, also the fillets of fish cut in small pieces ; boil eight or ten minutes, and serve. No. 8. GRAVY SOUP (Clear). 2 lb. of shin of beef 2 sprigs of parsley A bunch of sweet herbs Whites and shells of 2 eggs ^ lb. lean gravy beef 1 teaspoonful salt 1 large carrot 1 small turnip 1 bay leaf 1 teaspoonful peppercorns 3 pints water A stalk of celery