trained can attend to the fire). If the meat cooks too quickly the goodness goes from it and it falls to pieces. If this happens before the two hours are over, remove the soup and do not continue simmering. Pass the soup through a sieve, setting aside the vegetables. Serve with five or six slices of vegetables to each plate of soup, adding three or four thin slices of bread. Notes — 1. This will make two platefuls of soup, what is left can be boiled over again early the next morning and used for white soups and tapioca soup. 2. If the buttock steak is used do not cut it in squares, but before putting it into the saucepan tie it with string into a square shape, take it out of the soup as soon as the meat is thoroughly done, this piece of meat can then be served with tomato sauce and pickles, or cold, cut into small dice and mixed with a salad of boiled yams or sweet potatoes sliced (raw onion and beetroot if obtainable). This is a safe way of eating beef, all germs being destroyed by the boiling, and is nice, especially when the meat is inclined to be tough. Mutton Broth. (1). 1 neck mutton or the bones and trimmings from a saddle of mutton . 3 pints water. 1 onion stuck with 2 cloves. 1 native pepper (berkono) or a good pinch of black pepper. 1 tatassa. 1 teaspoon salt. 2 tablespoons pearl barley. (1 bunch parsley or basil, 1 teaspoon dried tbsune, 4 large carrots or 6 smaller ones, 4 medium sized tur- nip✪ Beef Broths.) 1. Break the bones and cut the meat in pieces. Put it into your large saucepan or native pot. Pour over the 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, with a low fire this ought to take about half-an- hour. 2. As soon as it boils throw in the onion, the pepper, SOUPS. 41 salt, barley, (the carrots and turnips split in two, the bunch of parsley, the dried thyme). Throwing in the vegetables will stop the boiling, watch it till it boils again, then put on the lid a little sideways so that the steam can escape. 3. Put the pot on the range 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. Do not strain the broth but carefully pick out the bones. Cut the best parts of the meat in squares about half-an-inch large, also the carrots and turnips, place them in the soup and serve very hot. Note. If barley is not available, rice will do very well. A tablespoonful of English rice to be put in the soup half- an-hour before serving. If native rice is used, only a quarter of an hour before serving. White Soup. (II). 1 pint hot stock. 1 undiluted teaspoon Ideal milk. 2 yolks of eggs. 1. Break the eggs, separating the yolk from the white. This is done by holding the egg in the right hand and cracking it gently against the edge of a plate nearly all round the middle, then take it in both hands and break it open in the middle, holding it close over a plate. Do not let the yolk fall out but pour out the white on the plate, sliding the yolk from one half shell to the other. When the yolk is quite separated from the white, drop it into the enamel saucepan, and do the same thing for the second egg.

AI-modernized reading of the original text

trained can attend to the fire). If the meat cooks too quickly the goodness goes from it and it falls to pieces. If this happens before the two hours are over, remove the soup and do not continue simmering. Pass the soup through a sieve, setting aside the vegetables. Serve with five or six slices of vegetables to each plate of soup, adding three or four thin slices of bread. Notes — 1. This will make two platefuls of soup, what is left can be boiled over again early the next morning and used for white soups and tapioca soup. 2. If the buttock steak is used do not cut it in squares, but before putting it into the saucepan tie it with string into a square shape, take it out of the soup as soon as the meat is thoroughly done, this piece of meat can then be served with tomato sauce and pickles, or cold, cut into small dice and mixed with a salad of boiled yams or sweet potatoes sliced (raw onion and beetroot if obtainable). This is a safe way of eating beef, all germs being destroyed by the boiling, and is nice, especially when the meat is inclined to be tough. Mutton Broth. (1). 1 neck mutton or the bones and trimmings from a saddle of mutton . 3 pints water. 1 onion stuck with 2 cloves. 1 native pepper (berkono) or a good pinch of black pepper. 1 tatassa. 1 teaspoon salt. 2 tablespoons pearl barley. (1 bunch parsley or basil, 1 teaspoon dried tbsune, 4 large carrots or 6 smaller ones, 4 medium sized turnips.) 1. Break the bones and cut the meat in pieces. Put it into your large saucepan or native pot. Pour over the 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, with a low fire this ought to take about half-an- hour. 2. As soon as it boils throw in the onion, the pepper, salt, barley, (the carrots and turnips split in two, the bunch of parsley, the dried thyme). Throwing in the vegetables will stop the boiling, watch it till it boils again, then put on the lid a little sideways so that the steam can escape. 3. Put the pot on the range 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. Do not strain the broth but carefully pick out the bones. Cut the best parts of the meat in squares about half-an-inch large, also the carrots and turnips, place them in the soup and serve very hot. Note. If barley is not available, rice will do very well. A tablespoonful of English rice to be put in the soup halfan-hour before serving. If native rice is used, only a quarter of an hour before serving. White Soup. (II). 1 pint hot stock. 1 tablespoon undiluted Ideal milk. 2 yolks of eggs. 1. Break the eggs, separating the yolk from the white. This is done by holding the egg in the right hand and cracking it gently against the edge of a plate nearly all round the middle, then take it in both hands and break it open in the middle, holding it close over a plate. Do not let the yolk fall out but pour out the white on the plate, sliding the yolk from one half shell to the other. When the yolk is quite separated from the white, drop it into the enamel saucepan, and do the same thing for the second egg.

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Beef BrothWhite SoupMutton Broth

Practical West African cookery