If not served in the soup, the meat can be used for cro- quettes, cottage pie, salad, or for the stuffing of tomatoes, etc. A nice addition to the soup if it is served without meat is two or three thin slices of bread put in the tureen with the vegetables, or in the soup plate before pouring over the soup. Chicken Soup or Stock. (I). All the trimmings, liver, gizzard, and any bones of a fowl. 1 pint water. 1 large onion stuck with a clove. I teaspoon salt. 1 native pepper (berkono) or a pinch of black pepper. 3 carrots, 2 turnips and a bunch of parsley if avail- able. Even the trimmings of a fowl with the addition of vegetables or even only an onion will make a good plate of soup if thickened with rice, tapioca, or yolks of eggs (see Index). This chicken soup is also what we have called “ stock ” in the following recipes, and have used as a base for vegetable soups, stews and sauces. Unless you want a real chicken broth, never allow your cook a whole fowl for making soup ; if each time a fowl is killed for roasting, boiling, etc., he keeps the trimmings and uses them as directed, he will have enough stock on hand for the making of his day’s soup, stew or sauce. SOUPS. 39 1. Put the trimmings into a two-pint saucepan or a small native pot, add the onion, pepper, salt, and cold water. Set on a slow fire, take off all the scum as it rises, and when it has reached boiling point, which ought to take at least twenty minutes, throw in the other vegetables if you have them, boil up again and then put by the side of the fire and let it simmer for a good hour. By this time the soup will be reduced to half a pint. Pass it through a sieve into a pudding basin and let it stand till required. Stock can be made in the same way with any bones of beef or mutton. Beef Broth. (I). lj-lb. beef and J-lb. broken bones. 3 pints water. 1 large onion stuck with 2 cloves. 1 teaspoon salt✪ Chicken Soup or Stock. 2 native peppers (berkono) or a good pinch of black pepper. (4 large carrots or 6 smaller ones, 4 medium sized tur- nips, a bunch of parsley, a small bunch onion tops.) 1. Cut the meat in pieces about two inches square, put them in your large saucepan or native pot, then add the broken bones. Pour over the three pints cold water and set on a slow fire. With a spoon remove the scum as it rises to the top, and throw it away. Keep the fire low so as to keep the pot from boiling as long as you can, this ought to take half-an-hour. 2. As soon as it boils, throw in the onion split in two, the salt and pepper, (carrots and turnips split in two, the bunch of parsley, the onion tops). Throwing in the vegetables will stop the boiling. Watch it till it boils again, then put the lid on a little sideways so that the steam can escape. 3. Put the pot on the range as far as possible from the fire with just enough heat to keep it simmering. If on a native fire, keep several large pieces of wood just burning so as to give out a slow and equal heat. Let it simmer thus for at least two good hours (the cook mate properly 40 SOUPS.

AI-modernized reading of the original text

If not served in the soup, the meat can be used for croquettes, cottage pie, salad, or for the stuffing of tomatoes, etc. A nice addition to the soup if it is served without meat is two or three thin slices of bread put in the tureen with the vegetables, or in the soup plate before pouring over the soup. Chicken Soup or Stock. (I). All the trimmings, liver, gizzard, and any bones of a fowl. 1 pint water. 1 large onion stuck with a clove. I teaspoon salt. 1 native pepper (berkono) or a pinch of black pepper. 3 carrots, 2 turnips and a bunch of parsley if available. Even the trimmings of a fowl with the addition of vegetables or even only an onion will make a good plate of soup if thickened with rice, tapioca, or yolks of eggs (see Index). This chicken soup is also what we have called “ stock ” in the following recipes, and have used as a base for vegetable soups, stews and sauces. Unless you want a real chicken broth, never allow your cook a whole fowl for making soup ; if each time a fowl is killed for roasting, boiling, etc., he keeps the trimmings and uses them as directed, he will have enough stock on hand for the making of his day’s soup, stew or sauce. 1. Put the trimmings into a two-pint saucepan or a small native pot, add the onion, pepper, salt, and cold water. Set on a slow fire, take off all the scum as it rises, and when it has reached boiling point, which ought to take at least twenty minutes, throw in the other vegetables if you have them, boil up again and then put by the side of the fire and let it simmer for a good hour. By this time the soup will be reduced to half a pint. Pass it through a sieve into a pudding basin and let it stand till required. Stock can be made in the same way with any bones of beef or mutton. Beef Broth. (I). lj-lb. beef and J-lb. broken bones. 3 pints water. 1 large onion stuck with 2 cloves. 1 teaspoon salt. 2 native peppers (berkono) or a good pinch of black pepper. (4 large carrots or 6 smaller ones, 4 medium sized turnips, a bunch of parsley, a small bunch onion tops.) 1. Cut the meat in pieces about two inches square, put them in your large saucepan or native pot, then add the broken bones. Pour over the three pints cold water and set on a slow fire. With a spoon remove the scum as it rises to the top, and throw it away. Keep the fire low so as to keep the pot from boiling as long as you can, this ought to take half-an-hour. 2. As soon as it boils, throw in the onion split in two, the salt and pepper, (carrots and turnips split in two, the bunch of parsley, the onion tops). Throwing in the vegetables will stop the boiling. Watch it till it boils again, then put the lid on a little sideways so that the steam can escape. 3. Put the pot on the range as far as possible from the fire with just enough heat to keep it simmering. If on a native fire, keep several large pieces of wood just burning so as to give out a slow and equal heat. Let it simmer thus for at least two good hours (the cook mate properly

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Practical West African cookery