6. Add two quarts of stock. 7. Simmer at one corner of the fire. When the vegetables are cooked, (8) skim. 9. Put in a few leaves of sorrel and a sprig of chervil, chopped finely. 10. Add a little powered loaf-sugar, and serve in a soup tureen, having first put in several crusts of bread cut up in dice. Precautions. — Well dry the vegetables before frying. 2 Carrots, x Leek. JULIENNE SOUP (2). TO MAKE TWO QUARTS. Ingredients. Chervil. Sorrel. \ head of Celery. I Turnip. i Onion. This soup can be made all the year except in the months of January, Februaiy, and March, when the vegetables are too stringy to make a good Julienne. 1. Shred into small fillets two carrots, one turnip, one onion, a leek, and half head of celery; mince a teaspoonful of sorrel and chervil, and put these on a plate by themselves. 2. Melt an ounce and half of butter in a saucepan or stewpan. 3. Add the shredded vegetables and stew in the butter till they are of a nice golden colour. 4. Add two quarts of stock. 5. Let it come to the boil. When the vegetables are cooked, (6) remove all scum and fat. A Julienne soup should be clear and transparent. When skimmed, (7) add the minced sorrel and chervil and a little pounded loaf-sugar, and serve with small crusts of bread. Precautions.— In this soup it is better to use only the red portion of the carrot, and well dry the vege- tables before frying, ° E 9S Buckmasters Cookery. SOUP FROM REMNANTS OF JOINTS. TO MAKE TWO QUARTS. Ingredients. 3 lbs. of Bones. Bouquet garni. 2 Carrots✪ Julienne Soup (2). 2 Turnips. 2 Onions. After all the meat available for a hash has been cut away from a leg of mutton or other joint, (1) break the bones into pieces; the addition of a pound or two of fresh bones will be desirable. 2. Put them into a saucepan with two carrots and two turnips cut in quarters, and two whole onions, one with three cloves, and a bouquet garni. 3. Nearly fill the sauce- pan with soft water. 4. Add one dessertspoonful of whole pepper and allspice in equal parts, and salt to taste. 5. Set the saucepan on- the fire, and let the contents simmer for four hours. 6. Strain the broth. 7. Remove the fat, and use the stock for any kind of thick soup. 1. Pass through a hair sieve the carrots and one of the onions. 2. Melt an ounce of butter in a three- quart saucepan, and stir in a tablespoonful of flour. 3. When the two are well mixed, (4) add a little of the stock, (5) then the carrot and onion pulp, and gradually the remainder of the stock, or so much of it as will produce a puree of the consistency of pea soup. 6. Pour it boiling hot over small dice of toasted or fried bread. Precautions. — Take care that the soup is not too strongly flavoured with the vegetables, Soups. 99 CHANTILLY SOUP. TO MAKE TWO QUARTS. Ingredients. li- pint of Green Peas. Parsley. 2 Onions. I Cucumber. Mint. 2 quarts of Stock✪ Chantilly Soup.

AI-modernized reading of the original text

6. Add two quarts of stock. 7. Simmer at one corner of the fire. When the vegetables are cooked, (8) skim. 9. Put in a few leaves of sorrel and a sprig of chervil, chopped finely. 10. Add a little powered loaf-sugar, and serve in a soup tureen, having first put in several crusts of bread cut up in dice. Precautions. — Well dry the vegetables before frying. 2 Carrots, x Leek. JULIENNE SOUP (2). Ingredients. Chervil. Sorrel. \ head of Celery. I Turnip. i Onion. This soup can be made all the year except in the months of January, Februaiy, and March, when the vegetables are too stringy to make a good Julienne. 1. Shred into small fillets two carrots, one turnip, one onion, a leek, and half head of celery; mince a teaspoonful of sorrel and chervil, and put these on a plate by themselves. 2. Melt an ounce and half of butter in a saucepan or stewpan. 3. Add the shredded vegetables and stew in the butter till they are of a nice golden colour. 4. Add two quarts of stock. 5. Let it come to the boil. When the vegetables are cooked, (6) remove all scum and fat. A Julienne soup should be clear and transparent. When skimmed, (7) add the minced sorrel and chervil and a little pounded loaf-sugar, and serve with small crusts of bread. Precautions.— In this soup it is better to use only the red portion of the carrot, and well dry the vegetables before frying, ° E 9S Buckmaster's Cookery. SOUP FROM REMNANTS OF JOINTS. Ingredients. 3 lbs. of Bones. Bouquet garni. 2 Carrots. 2 Turnips. 2 Onions. After all the meat available for a hash has been cut away from a leg of mutton or other joint, (1) break the bones into pieces; the addition of a pound or two of fresh bones will be desirable. 2. Put them into a saucepan with two carrots and two turnips cut in quarters, and two whole onions, one with three cloves, and a bouquet garni. 3. Nearly fill the saucepan with soft water. 4. Add one dessertspoonful of whole pepper and allspice in equal parts, and salt to taste. 5. Set the saucepan on- the fire, and let the contents simmer for four hours. 6. Strain the broth. 7. Remove the fat, and use the stock for any kind of thick soup. 1. Pass through a hair sieve the carrots and one of the onions. 2. Melt an ounce of butter in a threequart saucepan, and stir in a tablespoonful of flour. 3. When the two are well mixed, (4) add a little of the stock, (5) then the carrot and onion pulp, and gradually the remainder of the stock, or so much of it as will produce a puree of the consistency of pea soup. 6. Pour it boiling hot over small dice of toasted or fried bread. Precautions. — Take care that the soup is not too strongly flavoured with the vegetables, Soups. CHANTILLY SOUP. Ingredients. li- pint of Green Peas. Parsley. 2 Onions. I Cucumber. Mint. 2 quarts of Stock.

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Julienne Soup (2)Soup from Remnants of JointsChantilly Soup

Buckmaster's cookery