Domestic and economical cookery recipes

Cut the hare into small pieces, put it into a saucepan with the vegetables cut into pieces, herbs, spice, salt, pepper, and water ; simmer these gently, three hours. Pass through a wire sieve, picking out the best pieces of meat. Cut them in small pieces, add to the soup with the wine and flour mixed. Boil five minutes, and serve. ■28- No. 63. MULLIGATAWNY SOUP. 1 lb. lean ham 1 carrot 1 oz. flour 1 teaspoonful sugar i lb. cold chicken, or mutton 4 apples \ head celery 2 oz. curry powder J uice of half a lemon 3 onions 2 ozs. butter 1 tablespoonful curry paste 2 teaspoonful salt 2 quarts stock Clean the vegetables, and cut in pieces, chop the apples, cut the ham into small dice, fry all these in the butter, add the flour, curry powder, paste, and all the ingredients. Stir until it boils, then simmer until the vegetables are quite tender, rub through a fine sieve, and serve with boiled rice in a separate dish. N.B. — A quarter of a pint of cream is a great improvement to this soup. No. 64. VEGETABLE SOUP. 1 tablespoonful sago 3 pints stock J pint milk 2 ozs. butter or dripping 1 tablespoonful chopped parsley Pepper and salt to season Prepare the vegetables and cut them into small thick pieces ; put the butter into a saucepan, add vegetables, and shake over the fire for ten minutes ; add stock and simmer till tender about 1½ hours. Rub through a sieve or colander, put back into the saucepan, add milk, sprinkle in the sago, and cook gently quarter hour Season to taste. Add chopped parsley ; serve with toasted bread, or squares of bread fried in dripping. 2 onions 1 turnip 2 carrots 4 potatoes 2 or 3 stalks celery 2 sprigs parsley No. 65. TOMATO SOUP. 1 lb. fresh tomatoes 1 oz. butter 1 oz. flour 2 oz. ham or lean bacon Small piece of carrot Small piece of turnip 1 teaspoonful Liebig 1 onion 4 cloves Small blade of mace 1 teaspoonful salt £ teaspoonful pepper 1 quart water Company’s Extract of Beef. Put the butter into a saucepan and melt it, add the vegetables, cleaned and cut in pieces, fry about five minutes, add the flour, spice and seasoning, the tomatoes cut in slices, also the ham ; lastly add the extract dissolved in a quart of warm water with the salt and pepper, stir until the soup boils, then allow it to simmer one hour, rub through a wire sieve, boil up again, and serve with fried bread. No. 66. HARICOT BEAN SOUP. 1 carrot 1 quart cold water. 1 blade mace. 1 pint milk. Seasoning. Wash and pick the beans, let them soak all night in cold water, strain and put into a clean pan with the vegetables, mace, cloves, and cold water. Bring to the boil slowly, and simmer very gently till tender for two or three hours ; as the water reduces, add a little more cold water. Rub through a sieve, add milk, seasoning, and chopped parsley. Re-heat and serve. 1 pint haricot beans. 2 onions. 2 cloves. ^ teaspoonful parsley. No. 67. CHICKEN SOUP. 2 young chickens. 2 quarts white stock. 3 oz. bread crumbs. \ pint cream I blade mace, 1 teaspoonful salt, ^ ditto pepper 1 sprig parsley, piece of lemon rind