1. Take four ounces of vermicelli and blanch foi five minutes in boiling water with a little salt✪ Giblet Soup. 2. Drain in a colander. 3. When cold plunge it into four pints of boiling stock. 4. Skim. 5. Simmer gently for ten minutes, with frequent stirring, and it is ready. Rice, tapioca, sago, and all macaroni soups are prepared in the same way. When macaroni proper is used, it should be wiped with a clean cloth, boiled, and cut into one-inch lengths before adding to the boiling stock. Some boil the vermicelli or maca- roni or pastes separately in boiling stock or water, drain, and put into the tureen, and pour over the boiling stock. Vermicelli and all pastes for soups are varieties of macaroni, and should be of the best quality. A plate of grated Parmesan cheese should be served with these soups. Precautions. — Be careful to have the vermicelli done, but not too soft by over boiling. TAPIOCA SOUP. Ingredients. Stock. Tapioca. 1. Take three tablespoonfuls of tapioca to every quart of stock✪ Tapioca Soup. 2. When it boils shake in the tapioca, stirring it continually with a wooden spoon. 3. Boil a quarter of an hour, and serve. Precautions.— Stir when adding the tapioca, which should be crushed fine before using. i IS Buckmasler s Cookery. CLEAR GRAVY SOUP. TO MAKE TWO QUARTS. Ingredients. A lb. of Ham. 2 Onions 2lb. of lean Beef. 2 small Turnips, 2 lb. of Veal. 2 Carrots. 2 lb. of Bones. 1. Cut the ham into slices and lay it at the bottom of a clean stewpan with the beef and veal cut into pieces. 2. Place the bones, then the vegetables which should be previously blanched, and spices. 3. Cover the stewpan closely and place it over a brisk fire. 4. When the meat begins to stick turn it. 5. When there is a nice brown glaze at the bottom of the stew- pan add three pints of hot water. 6. As it comes to the boil, skim. 7. Add a pint of cold water and skim again, and finally another pint. 8. Remove all the scum. 9. Season with salt and very little cayenne. 10. Let the contents now simmer for four hours. 11. Strain through a tammy sieve into a basin. 12. When cold remove all the fat. 13. When required for use be careful not to disturb the sediment. Precautions. — Be very particular with the skim- ming and the removal of the fat. The vegetables should be fresh. CLEAR SOUP. TO MAKE TWO QUARTS. Ingredients. Stock. Gravy Beef. Carrots. Turnips. Leeks. Cabbage Lettuce. Green Peas. Eggs. 1. Put two quarts of stock✪ Clear Soup free from fat into a stew- X head of Celery. 3 Cloves, i blade of Mace. Soups. T IQ pan. 2. Cut lip finely on a board three-quarters of a pound of lean shin of beef. 3. Remove all the fat and skin. 4. Add the beef to the stock in the stew- pan. 5. Well wash in cold water one young carrot, one turnip, and one leek. 6. Remove the vegetables from the water. 7. Scrape the carrot and cut it into thin slices on a board. S. Peel the turnip and cut it into quarters. 9. Cut each quarter into slices about a quarter of an inch in thickness. 10. Cut off the green leaves of the leek and all the fibres at the root. 11. Cut into quarters the remainder of the leek. 12. Add all the vegetables to the stock. 13. Stir with a wooden spoon till the beef, stock, and vegetables are well mixed, and continue stirring till the contents come to the boil. 14. Stand the stewpan aside to simmer gently for three-quarters of an hour. 15.

AI-modernized reading of the original text

1. Take four ounces of vermicelli and blanch foi five minutes in boiling water with a little salt. 2. Drain in a colander. 3. When cold plunge it into four pints of boiling stock. 4. Skim. 5. Simmer gently for ten minutes, with frequent stirring, and it is ready. Rice, tapioca, sago, and all macaroni soups are prepared in the same way. When macaroni proper is used, it should be wiped with a clean cloth, boiled, and cut into one-inch lengths before adding to the boiling stock. Some boil the vermicelli or macaroni or pastes separately in boiling stock or water, drain, and put into the tureen, and pour over the boiling stock. Vermicelli and all pastes for soups are varieties of macaroni, and should be of the best quality. A plate of grated Parmesan cheese should be served with these soups. Precautions. — Be careful to have the vermicelli done, but not too soft by over boiling. TAPIOCA SOUP. Ingredients. Stock. Tapioca. 1. Take three tablespoonfuls of tapioca to every quart of stock. 2. When it boils shake in the tapioca, stirring it continually with a wooden spoon. 3. Boil a quarter of an hour, and serve. Precautions.— Stir when adding the tapioca, which should be crushed fine before using. i IS Buckmaster's Cookery. CLEAR GRAVY SOUP. Ingredients. A lb. of Ham. 2 Onions 2lb. of lean Beef. 2 small Turnips, 2 lb. of Veal. 2 Carrots. 2 lb. of Bones. 1. Cut the ham into slices and lay it at the bottom of a clean stewpan with the beef and veal cut into pieces. 2. Place the bones, then the vegetables which should be previously blanched, and spices. 3. Cover the stewpan closely and place it over a brisk fire. 4. When the meat begins to stick turn it. 5. When there is a nice brown glaze at the bottom of the stewpan add three pints of hot water. 6. As it comes to the boil, skim. 7. Add a pint of cold water and skim again, and finally another pint. 8. Remove all the scum. 9. Season with salt and very little cayenne. 10. Let the contents now simmer for four hours. 11. Strain through a tammy sieve into a basin. 12. When cold remove all the fat. 13. When required for use be careful not to disturb the sediment. Precautions. — Be very particular with the skimming and the removal of the fat. The vegetables should be fresh. CLEAR SOUP. Ingredients. Stock. Gravy Beef. Carrots. Turnips. Leeks. Cabbage Lettuce. Green Peas. Eggs. 1. Put two quarts of stock free from fat into a stew- 1 head of Celery. 3 Cloves. 1 blade of Mace. Soups. T IQ pan. 2. Cut lip finely on a board three-quarters of a pound of lean shin of beef. 3. Remove all the fat and skin. 4. Add the beef to the stock in the stewpan. 5. Well wash in cold water one young carrot, one turnip, and one leek. 6. Remove the vegetables from the water. 7. Scrape the carrot and cut it into thin slices on a board. S. Peel the turnip and cut it into quarters. 9. Cut each quarter into slices about a quarter of an inch in thickness. 10. Cut off the green leaves of the leek and all the fibres at the root. 11. Cut into quarters the remainder of the leek. 12. Add all the vegetables to the stock. 13. Stir with a wooden spoon till the beef, stock, and vegetables are well mixed, and continue stirring till the contents come to the boil. 14. Stand the stewpan aside to simmer gently for three-quarters of an hour. 15.

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Buckmaster's cookery