Domestic and economical cookery recipes

Soak the peas all night in cold water ; put into a clean pan with the stock, which must not be salt, and if the water be very hard, add a small piece of soda. Bring to the boil slowly, when boiling add the vegetables sliced ; simmer at least three hours, rub through a sieve or colander, re-heat, add seasoning and dried mint. No. 52. OYSTER SOUP. 1 lb. knuckle of veal 2 lbs. plaice 1 onion (stuck with 3 cloves) 1 bay leaf \ pint milk $ pint cream 2 oz. butter 2 tablespoonfuls cornflour 18 oysters 1 teaspoonful Anchovy sauce Cut up the veal and put it with the onion, the bay leaf, and a little salt into one quart of cold water ; let it simmer for four hours, then strain it, and when cold take off the fat. Put the plaice in one quart of cold water, let it simmer till the flesh is in rags, then strain it and press the plaice through a sieve. When both the fish and veal stock are cold, mix them together and add the liquor from the oysters, the milk and the anchovy sauce ; when these have come to the boil, add the thickening of Hour and butter, and seasoning of pepper, salt and cayenne; let the soup simmer for two or three minutes. Cut the oysters in halves, add them to the boiling soup, then draw it off the fire directly ; add the cream and serve. Simmer the oyster beards in a little water, strain them, and add the liquor from them to the soup at the same time that you add the oyster liquor. No. 53. OX TAIL SOUP. 1 ox tail 2 oz. flour 2 onions 1 shalotj 14 peppercorns 1 bunch herbs 2 quarts water 2 oz. butter 1 carrot 1 small turnip i head celery 4 cloves 1 teaspoonful salt 1 teaspoonful Liebig’s Extract of Meat Cut the tail in pieces, fry in the butter ; when brown, add the vegetables, cleaned and cut in pieces ; add the spice and salt, the water and Extract. Allow the soup to boil for three hours. Put in a clean saucepan two ounces of butter and the two ounces of flour, which should be fried brown ; add this to the soup, boil up and strain. No. 54. KIDNEY SOUP. ! ox kidney. 1 carrot, 1 turnip, 1 onion, oz. butter, 1 oz. flour. 1 piece celery, bunch herbs, cjuait water or second stock. Salt and pepper. Cut the kidney in small pieces, and fry it in the butter, when brown remove from the pan, add the flour, the vegetables, herbs, the pieces of kidney, water, and seasoning, let all simmer for two hours with the lid on the pan, strain and serve. Some of the kidney may be served in the soup. No. 55. GRAVY SOUP. 1 lb. cooked or uncooked bones. 2 pints water 1 carrot, turnip, and onion. Bunch of herbs, Salt, & pepper. 1 dessert-spoonful Liebig Company’s Extract. Chop the bones and put them into a saucepan with the water; when boiling remove the scum, add the vegetables cut in pieces, the herbs and seasoning to taste, boil two hours. When nearly done add the Extract. Strain and serve. No. 56. POTATO SOUP. 2 lbs. potatoes 2 onions 2 oz. butter or dripping. 2 quarts stock or water. 1 pint milk. 2 sticks celery. 2 tablespoonfuls sago. Seasoning.