The universal cookery book

SOUPS. “ Where is Sylvia ?” cried Colonel King, in a harsh voice. His back was turned to the window. “ Sophy, why didn’t you look after her?” “ There she is ! ” cried Frank Lubworth. “ What can she be doing in the garden ? ” And, in answer to an imploring look of Mrs. King’s, he added, “I will go after her: don’t you wait.” . . . “ It makes her father so nervous,” said Mrs. King plaintively, raising her voice. “ I can’t think what to do. It is just like her to go for a walk in the garden, when we are all waiting dinner. Now, Sophy never keeps us.” “Don’t apologize,” said the old lady. “Sylvia is quite pretty enough to keep us all waiting, and Sophy, who isn’t pretty, is punctual ; so it is all as it should be. Clear soup ? ” “ Yes.” “ My poor Sophy ! ” said the mother, who always seemed to take a melancholy view of every thing. “ It seems so hard that Sylvia should have all the beauty of the family. — (No soup?) I can’t take soup : it is. a great privation to me. — Aunt Dormer ! If you, with all your experience, could suggest any means by which we could give her a little of her sisters’ good sense and thoughtfulness ” — “ Suggest?” said the old lady, peppering her soup, “ don’t ask me to suggest. Find her a good husband, my dear : a punctual man, who can remind her when dinner is ready. Let him have a little money to pay for it too.” — Riquet a la Houppe : Mrs. Anne Thackeray Ritchie. Brown Stock. “Take one pound of lean beef, shin, leg, ox-cheek, or from the clod ; cut in slices, and place at the bottom of a greased saucepan, adding a little water to prevent its burning. Add a piece of lean bacon, cut in slices : a more or less quantity is immaterial, from one-quarter to nearly the same amount of beef. Cover close to draw out the gravy gently, and then VEAL STOCK. allow it nearly to dry until it becomes brown, then pour in sufficient boiling water to entirely cover the meat, skimming it frequently, and putting in salt, whole peppers, pot-herbs, and vegetables of any kind. After boiling gently for five or six hours, pour the broth from the meat, and let it stand during the night to cool. (Soup should never be suffered to stand in any vessel of tin, copper, or iron, to get cold.) In the morning take off the scum and fat, heat it, and put it away in a stone jar for future use. This will form a foundation for all the best brown soups.” Veal Stock. Chop up three slices of bacon and two pounds of the neck of veal ; place in a stewpan with a pint of water or beef-stock, and simmer for half an hour ; then add two quarts of stock, one onion, a carrot, a bouquet of herbs, four .stalks of celery, half a teaspoonful of bruised whole peppers, and a pinch of nutmeg with a teaspoonful of salt ; boil gently for two hours, removing the scum in the mean time. Strain into an earthen crock, and when cold remove the fat. A few bones of poultry added, with an additional quantity of water or stock, will improve it. — Fifty Soups : Thomas J. Murrey. White , Stokes, & Allen, Pubs. Bouillon. Four pounds of beef from the middle of the round, two pounds bone, two quarts cold water, one tablespoonful salt, four peppercorns, four cloves, one tablespoonful mixed herbs. Wipe and cut the meat and POT-AU-FEU.