Cut the shin of beef up into small pieces, removing all the fat ; put into a pan with the cold water and the salt ; bring slowly to the boil, and skim thoroughly ; add the vegetables, cut up, and the onion, whole, which must first be browned with the skin on ; also herbs, parsley, bay leaf, and peppercorns. Simmer very slowly for 4 hours. Strain, and remove the fat ; then add the whites and shells of 2 eggs, the ^ lb. of lean beef finely shredded, and both beaten together in Jpint cold water. Place the soup over a gentle heat, and whisk until it comes to the boil ; allow the scum which rises to boil up to the top of the saucepan ; then cover the pan and draw away firom the heat ; allow this to stand ten minutes. Meanwhile, pour through a linen towel a pan of boiling water ; the towel should be pinned on two chairs ; then pour through the soup, and if not quite clear, pour through the towel again. A little more seasoning may be added if required, also a glass of wine if liked ; also throw in some mixed vegetables, cut in thin strips or rounds according to taste ; these should be cooked till tender in a separate saucepan of boiling water, contain- ing a little salt. To brown the onion, place it on a tin in the oven, or over a gas burner until a nice brown ; this will give the soup a good colour. No. 8. HARE SOUP. 1 hare 1 carrot 2 cloves 2 stalks of celery, or 4 teaspoonful celery seeds 2 oz. butter 2 quarts cold water Clean and joint the hare ; saucepan with the cold water 1 lb. shin of beef 1 onion 1 teaspoonful peppercorns 1^ teaspoonful salt A bunch of sweet herbs 2 oz. flour 1 glass of port cut up the beef, put into a and salt, bring slowly to the 5 boil, and skim thoroughly. Meanwhile, heat the hutter in another saucepan, and fry in the vegetables (cut up) a nice brown and the flour; add to this the hare, beet, stock, and all the above ingredients, and simmer slowly 2 hours; lift out the best joints and remove the meat ; pass the soup through a wire sieve ; add the pieces of hare and forcemeat balls (page 28). Simmer 15 minutes; add the wine, and pour into the tureen. No. 9. HARICOT SOUP. 1 pint haricot beans 1 large carrot 1 teaspoonful peppercorns 1 pint milk✪ Fish Soup 2 quarts water 1 large onion A bl^e of mace A stalk of celery 1 good teaspoonful salt Soak the heans in plenty of cold water over-night, di-aiu, and put them into two quarts of cold water, bring gently to the boil, add onion, mace, celery, peppercorns, and canot, sim- mer till the heans are tender ; ruh through a wire sieve with a wooden spoon, pour back into the saucepan, add the milk and salt, also a little finely-minced parsley, if liked. No. 10. LENTIL SOUP. ^ lb. split lentils 3 stalks celery 3 sprigs parsley 1 onion 1 oz. butter 1 oz. flour ^ pint milk 3 pints water A blade of mace • 1 teaspoonful peppercorns 1 teaspoonful salt pint cream (if liked)✪ Lentil Soup

AI-modernized reading of the original text

Cut the shin of beef up into small pieces, removing all the fat ; put into a pan with the cold water and the salt ; bring slowly to the boil, and skim thoroughly ; add the vegetables, cut up, and the onion, whole, which must first be browned with the skin on ; also herbs, parsley, bay leaf, and peppercorns. Simmer very slowly for 4 hours. Strain, and remove the fat ; then add the whites and shells of 2 eggs, the ^ lb. of lean beef finely shredded, and both beaten together in Jpint cold water. Place the soup over a gentle heat, and whisk until it comes to the boil ; allow the scum which rises to boil up to the top of the saucepan ; then cover the pan and draw away from the heat ; allow this to stand ten minutes. Meanwhile, pour through a linen towel a pan of boiling water ; the towel should be pinned on two chairs ; then pour through the soup, and if not quite clear, pour through the towel again. A little more seasoning may be added if required, also a glass of wine if liked ; also throw in some mixed vegetables, cut in thin strips or rounds according to taste ; these should be cooked till tender in a separate saucepan of boiling water, containing a little salt. To brown the onion, place it on a tin in the oven, or over a gas burner until a nice brown ; this will give the soup a good colour. No. 8. HARE SOUP. 1 hare 1 carrot 2 cloves 2 stalks of celery, or 41 teaspoonful celery seeds 2 oz. butter 2 quarts cold water 1 lb. shin of beef 1 onion 1 teaspoonful peppercorns 1½ teaspoonful salt A bunch of sweet herbs 2 oz. flour 1 glass of port Clean and joint the hare; cut up the beef, put into a saucepan with the cold water 1 lb. shin of beef 1 onion 1 teaspoonful peppercorns 1^ teaspoonful salt A bunch of sweet herbs 2 oz. flour 1 glass of port cut up the beef, put into a and salt, bring slowly to the boil, and skim thoroughly. Meanwhile, heat the butter in another saucepan, and fry in the vegetables (cut up) a nice brown and the flour; add to this the hare, beet, stock, and all the above ingredients, and simmer slowly 2 hours; lift out the best joints and remove the meat ; pass the soup through a wire sieve ; add the pieces of hare and forcemeat balls (page 28). Simmer 15 minutes; add the wine, and pour into the tureen. No. 9. HARICOT SOUP. 1 pint haricot beans 1 large carrot 1 teaspoonful peppercorns 1 pint milk 2 quarts water 1 large onion A blade of mace A stalk of celery 1 good teaspoonful salt Soak the beans in plenty of cold water over-night, drain, and put them into two quarts of cold water, bring gently to the boil, add onion, mace, celery, peppercorns, and carrot, simmer till the heans are tender ; rub through a wire sieve with a wooden spoon, pour back into the saucepan, add the milk and salt, also a little finely-minced parsley, if liked. No. 10. LENTIL SOUP. ^ lb. split lentils 3 stalks celery 3 sprigs parsley 1 onion 1 oz. butter 1 oz. flour ^ pint milk 3 pints water A blade of mace • 1 teaspoonful peppercorns 1 teaspoonful salt pint cream (if liked)

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