2£ quarts of stock or water 2 onions, 1 large carrot 4 oz. butter, a few sprigs parsley Bunch sweet herbs % pint port wine 2| teaspoonfuls salt 3 tables (sliced) and herbs brown, then add stock, pepper- corns, and hare ; simmer gently, until the hare is tender, 1 J to 2 hours, skimming it thoroughly ; then remove the hare and take off the best pieces, put back the remainder and the bones, and simmer 1 J hours longer ; pour through a fine sieve, rubbing through as much of the pulp as possible ; add salt, port wine, forcemeat balls, and pieces of hare ; thicken with arrowroot ; re- heat, and serve. No. 4. FORCEMEAT BALLS. 2 tablespoonfuls bread crumbs 1 tablespoonful finely minced cooked ham 1 tablespoonful minced suet £ teaspoonful grated lemon rind 1 egg \ tablespoonful sweet herbs A dust of nutmeg Cayenne, salt, pepper Mix all together with part of the egg beaten, form into small balls, paint over with remainder of egg, and fry in fat or butter a dark brown. No. 5. JULIENNE SOUP. 1 good sized carrot 1 small head celery £ small lettuce 3 pints of good brown stock Whites of four eggs 1 small turnip 1 small leek 1 small onion A few leaves of tarragon and chervil ^ lb. lean beef✪ Julienne Soup Put the stock into a pan with the eggs beaten and the meat shredded fine, allow it to slowly come to the boil, draw on one side and allow it to stand ten minutes 4 to clear; pass through a clean towel or jelly bag. Cut up the vegetables into fine strips one inch long, put the carrots, turnips, leeks, onions, and celery into a little boiling stock, boil until tender, drain and throw into soup, add lettuce, tarragon, and chervil, boil fifteen minutes, and serve. No. 6. MULLIGATAWNY SOUP. 1 chicken i head celery Blade of mace Bunch sweet herbs 3 oz. butter oz. flour 1 good sized onion 1 carrot 4 cloves 1 bay leaf A few sprigs of parsley 3 pints stock or water 1 small dessertspoonful curry powder✪ Mulligatawny Soup Slice the vegetables and lay them in a saucepan with half the butter and herbs, fry for ten minutes, then add chicken and stock, bring to the boil and skim well ; simmer one hour, then remove chicken, take meat off the bones, put bones back in saucepan, and simmer one hour longer ; pass through a fine hair sieve. Melt the remaining half of the butter in another pan, add curry powder, fry two or three minutes, then add flour, and stir until smooth ; then add the soup and the best of the chicken divided into small pieces, boil ten minutes, add seasoning, and serve with boiled Patna rice. (Page 120.) 5 No. 7. OYSTER SOUP. 2 dozen deep sea oysters or 3 dozen if small 2 small whiting Bones and skins of one or two soles 1| pint water or light stock £ pint cream 2 stalks celery 1 blade of mace 1 teaspoonful of anchovy sauce A few drops lemon juice Yolks of 2 eggs 1 onion Bunch herbs and parsley 1 teaspoonful white pepper- corns, crushed 1 oz. flour 1| oz. butter✪ Oyster Soup

AI-modernized reading of the original text

2£ quarts of stock or water 2 onions, 1 large carrot 4 oz. butter, a few sprigs parsley Bunch sweet herbs % pint port wine 2| teaspoonfuls salt vegetables (sliced) and herbs brown, then add stock, peppercorns, and hare ; simmer gently, until the hare is tender, 1 J to 2 hours, skimming it thoroughly ; then remove the hare and take off the best pieces, put back the remainder and the bones, and simmer 1 J hours longer ; pour through a fine sieve, rubbing through as much of the pulp as possible ; add salt, port wine, forcemeat balls, and pieces of hare ; thicken with arrowroot ; reheat, and serve. No. 4. FORCEMEAT BALLS. 2 tablespoonfuls bread crumbs 1 tablespoonful finely minced cooked ham 1 tablespoonful minced suet £ teaspoonful grated lemon rind 1 egg \ tablespoonful sweet herbs A pinch of nutmeg Cayenne, salt, pepper Mix all together with part of the egg beaten, form into small balls, paint over with remainder of egg, and fry in fat or butter a dark brown. No. 5. JULIENNE SOUP. 1 good sized carrot 1 small head celery £ small lettuce 3 pints of good brown stock Whites of four eggs 1 small turnip 1 small leek 1 small onion A few leaves of tarragon and chervil ^ lb. lean beef Put the stock into a pan with the eggs beaten and the meat shredded fine, allow it to slowly come to the boil, draw on one side and allow it to stand ten minutes to clear; pass through a clean towel or jelly bag. Cut up the vegetables into fine strips one inch long, put the carrots, turnips, leeks, onions, and celery into a little boiling stock, boil until tender, drain and throw into soup, add lettuce, tarragon, and chervil, boil fifteen minutes, and serve. No. 6. MULLIGATAWNY SOUP. 1 chicken i head celery Blade of mace Bunch sweet herbs 3 oz. butter oz. flour 1 good sized onion 1 carrot 4 cloves 1 bay leaf A few sprigs of parsley 3 pints stock or water 1 small dessertspoonful curry powder Slice the vegetables and lay them in a saucepan with half the butter and herbs, fry for ten minutes, then add chicken and stock, bring to the boil and skim well ; simmer one hour, then remove chicken, take meat off the bones, put bones back in saucepan, and simmer one hour longer ; pass through a fine hair sieve. Melt the remaining half of the butter in another pan, add curry powder, fry two or three minutes, then add flour, and stir until smooth ; then add the soup and the best of the chicken divided into small pieces, boil ten minutes, add seasoning, and serve with boiled Patna rice. (Page 120.) No. 7. OYSTER SOUP. 2 dozen deep sea oysters or 3 dozen if small 2 small whiting Bones and skins of one or two soles 1| pint water or light stock £ pint cream 2 stalks celery 1 blade of mace 1 teaspoonful of anchovy sauce A few drops lemon juice Yolks of 2 eggs 1 onion Bunch herbs and parsley 1 teaspoonful white peppercorns, crushed 1 oz. flour 1| oz. butter

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Julienne SoupGood Brown StockMulligatawny SoupOyster SoupSpinach Soup

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