Household cookery and laundry work

Wash the skate and hang it up for a day; skin it and separate the flesh from the bones; put into a souppot the skin, bones, and trimmings of the skate, with 2£ quarts of water and bring to the boil. Add the leeks, onions cut up, and a handful of parsley (stalks as well as leaves) well washed and roughly cut; add one teaspoonful of salt and half as much pepper, allow it to boil for an hour and a half, till the substance is well extracted; then strain it through a cullender, wash the pot, and return the liquor to it. Put a table-spoonful of flour into a basin and rub it smooth with a little milk, add the rest of the milk, and stir well; add at the same time 1 oz. of butter and a table-spoonful of finely chopped parsley, and the flesh of the skate cut in small square pieces; allow all to boil for twenty minutes, season to taste, and serve. This soup is made brown by browning the onions SKATE SOUP. 2 lbs. Skate. 4 Leeks. Parsley. 2 Onions. Flour. 1 pint Milk. sliced in the butter, and adding them to the stock; and instead of milk a little ketchup or brown gravy must be added. This soup may be made of any white fish in the same way. RICE SOUP. 2 quarts Stock. 4 large Leeks. 1 teacupful of whole Rice. Milk. Parsley. Salt and Pepper. Put into a pot 2 quarts of liquor in which a fowl or a knuckle of veal has been boiled. It may be improved by having a carrot and small turnip boiled along with it, which can be picked out at the last. Now add to the soup the white part of the leeks, cut up in very thin pieces, and the rice well washed, and boil for half-an-hour; then add a table-spoonful of parsley washed, dried, and chopped up very finely, a breakfast-cupful of good milk, and salt and pepper. After boiling for five minutes, the soup will be ready. BONE SOUP. Bones. 2 Carrots. 2 Onions. 1 Turnip. Parsley. Celery. Pepper and Salt. Milk. Take any mutton bones, or such as may have been in rolled mutton, and put them in a saucepan with 2 quarts of water; bring to the boil, then add 2 carrots, 1 turnip, 2 onions, and 2 potatoes, all cut up very finely ; chop up a good sprig of parsley and a piece of celery (if to be had), and add a teaspoonful of salt and a little pepper. Boil all for two hours, when 2 table-spoonfuls of flour, mixed smooth in a breakfast- cupful of milk, should be added. Keep boiling for a quarter of an hour then take out the bones and 3erve. To make stock for kidney soup, take all the marrow from the shin of beef and put it into a soup pot with 2 quarts of water. Bring it to the boil. Add the carrot, turnip, and onions, cut up into pieces, and allow all to boil at least 3 hours, when it must be strained. Take a fresh ox kidney, wash it well and dry it. Remove all the fat from the middle, and cut up the kidney into half-inch pieces. Put the butter in a stew-pan and let it get quite brown, but not burnt; then put in the pieces of kidney and fry them all round. When quite fried, stir in a table-spoonful of flour and mix it well till the flour has absorbed all the moisture in the pan, then add a teaspoonful of salt, half a teaspoonful each of pepper, dry mustard, and sugar, stirring all till they become a paste in the pan. Now add 2 breakfastcupfuls of water, and stir over the fire till it boils.