Domestic cookery

Wash the lentils thoroughly, put into a saucepan with the three pints of cold water, bring gently to the boil, and skim well; then add celery, parsley, onion, mace, and peppercorns, simmer slowly for 1^ hours. Put the butter into a saucepan and let it get hot, but not brown ; shake in the flour and stir till smooth, add the milk and allow this to boil three or four minutes. Pass the soup through a wire sieve, rubbing as much of the pulp through the sieve with a wooden spoon as possible ; add this to the milk, also the salt ; re-heat and serve. If cream is used this must be put into the tureen, and the soup poured to it. No. 11. OX-TAIL SOUP (Thick). 2 ox-tails , 1 onion 2 oz. butter 2 oz. flour 2 quarts water or stock A stalk of celery, or i teaspoonful celery seeds 2 carrots 1 turnip A bunck of sweet herbs A few sprigs parsley 1 teaspoonful peppercorns 3 cloves 1 dessert-spoonful mushroom ketchup Put the butter into a saucepan, allow it to get quite hot, divide the ox-tails, and brown them in the butter ; remove, and brown the vegetables, cut up, in the butter ; add also the herbs and flour, when brown add the stock, boil up, then add the ox-tail and all the other ingredients ; simmer very slowly 3^ to 4 hours, skim off the fat and lift out the meat into the tureen, pass the soup through a wire sieve, rubbing through the vegetables ; re-heat and pour over the tails. A glass of port may be added if liked. No. 12. OX-TAIL SOUP (Clear). 2 ox-tails 2 stalks of celery or J teaspoonful celery seeds 2 sprigs of parsley A bunch of sweet herbs 2 quarts water or stock 2 carrots 1 onion 2 or 3 cloves 1 blade of mace 1^ teaspoonful of salt 1 teaspoonful peppercorns Divide the tails into pieces about one inch long, put into a pan with the water or stock cold and the salt ; bring slowly to the boil, and skim thoroughly ; then add all the above ingredients, the vegetables, cut up, simmer slowly 3i to 4 hours. .Lift out the meat and pass the soup through a linen towel or jelly bag ; if not clear put into a saucepan with the whites and shells of three eggs, beaten with J pint cold water, whip until it boils, let it stand 10 minutes, then pass through the towel again ; add the meat, re-heat, and serve with shredded vegetables, such as carrots, turnips, French beans, &c., which must be cooked before they are added to soup. No. 13. POTATO SOUP. 1 tablespoonful sago 1^ lb. of potatoes 2 small teaspoonfals salt i pint milk 3 pints water 1^ oz. dripping 2 or 3 onions ^ teaspoonful pepper Cut the potatoes and onions in thin slices, put into a saucepan over a gentle heat with the dripping for five or ten minutes ; shake the saucepan occasionally so as they will not stick to the bottom ; add the water or liquid in which meat or ham has been boiled, and boil until the vegetables are tender ; rub through a wire sieve with a wooden spoon ; put back into pan with the pepper, salt, milk, and sago ; boil 15 minutes ; then serve. No. 14. TURTLE SOUP (Mock). 1 small onion A stalk of celery 1 sprig of thyme and marjoram 2 sprigs of basil ; this should be the predominating flavour 1 glass sherry 2 oz. flour 1 teaspoonful salt i lb. minced ham 1 quart hrown stock 1 small carrot 1 doz. peppercorns Juice of ^ lemon 1 oz. butter A few grains of cayenne 1 eschalot About i lb. of boiled calf’s head