Buckmaster's cookery

(page 84). The above vegetables should not be put in all at once, but so as to keep the contents at th? same temperature, which may now be skimmed for the last time, and placed by the side of the fire to simmer gently for three or four hours. According to the season, all or some of the following vegetables may be added : a young cabbage cut into quarters, a small head of celery, cut in two-inch lengths, and a couple of parsnips ; a small cabbage added one hour after the other vegetables is a great improvement. At the time of serving': 1. Take out the meat and bones. 2. Skim off all the fat. 3. Add a small teaspoonful of pounded loaf-sugar. 4. Make the broth boiling hot, and strain or pour it into the soup tureen over small slices of toasted bread, adding, according to taste, a portion of the vegetables cut into thin slices. 1. Remove the string or tape from the meat. 2. Garnish with mashed potatoes, spinach, or other vegetables in season. Pepper and salt should be carefully used, they can be added to suit the taste after the soup is ready. In spring and summer, vegetables are more tender and require less time to cook; they should never remain in the broth after they are cooked. Precautions. — Remove all the scum and fat; fresh vegetables, and only to simmer. [illustration: POT AU FEU.] Ingredients. Eeef. Turnips. Sage. Celery. Bones. Parsnip. Eschalot. Cabbages. Carrots. Bouquet garni. Caramel. Cloves. 1. Take four pounds of beef, “ the silver side of [illustration: Soups.] the round is best,” and a few fresh bones or giblets. 2. Put them into a saucepan with four quarts of water. 3. Put in a little salt. 4. Let it come slowly to the boil and skim well. 5. Add two carrots, two turnips, one parsnip. 6. Tie in a bunch two leeks cut into quarters, a small piece of celery, a bouquet garni , and put them in. 7. Two cloves stuck into an eschalot or clove of garlic. 8. Put in one dessert spoonful of caramel or burnt sugar. 9. Simmer very gently two hours. 10. Add two cabbages nicely tied up, and a little pepper, and simmer another two hours. 1. Take a peck of peas, this will give you about a quart, but whatever the quantity, divide into two equal parts. 3. Shred finely one lettuce, one onion, or a dozen spring onions, and, if convenient, twelve leaves of spinach. 4. Take a clean three-quart stewpan or saucepan. 5. Melt two ounces of butter. 6. Add your vegetables and one part of the peas, a sprig of mint, and a small teaspoonful of salt, and half a pint of stock. 7. Stew gently in the vapour of the butter with constant stirring till the vegetables are sufficiently soft to pulp or pass through a sieve. 8. Place your sieve bottom upwards over a dish, pass the vegetables through the sieve by gently working with a wooden spoon, or better, a puree presser ; by this process all the tough, stringy parts of the vege- GREEN PEA SOUP. Ingredients. Spinach. I peck of Green Peas. I Lettuce. 1 Lettuce. I Onion. 2 quarts of Stock. Mint. Buckmaster's Cookery.