The book of plain cooking

Well wash and clean the sheep’s head. Place in a saucepan, and just cover with water. Let this get hot, then add more water — one pint and a half. Cook until the meat will leave the bones. Cut the meat into pieces and replace in the broth, adding some finely-chopped onion, salt, pepper, a bunch of mixed herbs, and a little pearl barley. Simmer for another hour. 5. Ox Tail Soup Cut the ox tails into slices, then thoroughly wash them and wipe them dry. Fry brown in butter, then add stock, fresh vegetables, (more especially celery), a bunch of savoury herbs and a sprig of parsley. Let all stew gently from four to five hours, then remove the meat from the soup, and strain it, making a thickening of cornflour, a little Worcestershire sauce, and a couple of glasses of port or sherry. Replace the meat, and stir till it comes to the boil. 6. Beef Tea Take from a pound to a pound and a half of shin of beef, cut it into tiny pieces and place in a stew jar, in the oven, with a little pepper and salt, a flavouring of celery, and a pint to a pint and a half of water. Simmer in a slow oven until reduced to about half a pint. 7. Chicken Soup Have a chicken disjointed, and place in stewpan with sufficient water to keep it covered ; a flavouring of pepper, salt, a sprig of parsley, some finely- chopped celery, carrot, and onion. Make a thickening of cornflour and milk, not forgetting a little powdered mace. Stir well until the mixture boils ; then simmer for half or three-quarters of an hour. 8. Glblet Soup Thoroughly cleanse the giblets and place them in a stewpan with some shin of beef and a few bones, some onion, celery, carrot, sweet herbs, and a sprig of parsley. Add water according to the quantity of soup you require. When you find the giblets are cooked, take them out, strain the stock, restoring the choicer morsels of the giblets. Make a thickening of mushroom ketchup, port wine, and flour. This soup should take from three to four hours. 9. Hare Soup This soup is better prepared the day before it is needed, for it takes six hours to cook. In cutting up the hare save as much of the blood as possible, also the liver. Place in a stewpan with lean gravy beef and a piece of ham or lean bacon, some carrots, a bunch of mixed herbs, a little flour, some peppercorns, cayenne, salt, and some crumbled bread, three quarts of water, and two glasses of port. When cooked, strain through a sieve, restoring the better parts of the hare to the soup. 10. G-ravy Soup Lean gravy beef and veal, and a few lean bones are the best foundation for this soup. Add celery, onion, sweet herbs, pepper, and salt. Boil, then simmer. When ready for straining, boil rapidly for about ten minutes. Should this not have sufficiently cleared the soup, a little isinglass will do so. Grated cheese is acceptably served with this soup. 11. Mulligatawny Soup Remnants of geese or ducks make the best foundation for this soup ; but a rabbit answers