3. Duchesse Soup.— One unit arrowroot or cornflour added to
40 of stock. Boil for ten minutes, then pour over neatly cut slices
of any cold poultry or game✪ Duchesse Soup.
4. Friar’s Chicken.— A medium fowl trussed as for boiling, half
an onion, a slice of green ginger, salt, pe])per, GO tablespoons of cold
water. Set to simmer slowly till the fowl is fully done. Kemoxe
Housekeeper and Cook 241
the white meat and replace the remainder. Just before serving,
strain and add a spoonful of chopped parsley, the white meat cut
into neat slices, and 2 tablespoons of the yolk of eggs✪ Friar’s Chicken, lliey must he
mixed with a cupful of the broth in a basin first, or they will curdle.
5. Hotch-Potch. — Prepare as for beef or mutton broth, put
plenty of vegetables, especially green peas and shredded cabbage,
but omit barley, and, if liked, thicken with a little dressed spinach✪ Hotch-Potch.
6. Pipkin Soup {useful for camp). — One large fowl, three quarts
(120 units) water. Put with a little salt into (preferably) an earthen
pipkin. Boil for a quarter of an hour and skim. Add carrots, celery,
turnips, round button onions. In a muslin hag herbs and spices to
tiist✪ Pipkin Soupe. After an hour remove the fowl and strain. Cut the breast
of chicken into fillets, and some of the turnip and carrot into slices.
Put them with the onions to the soup, and add round fried croutons
of bread. This may he made a pretty soup by placing a crouton
decorated with vegetables in each plate.
7. Prince of Wales Soup. — Cut four or five large turnips
into rounds with a cutter. Boil until quite tender and the liquor
no longer covers them. Take 10 units of this and add to 40 of
strong brown stock, which should taste strongly of the turnip,
A little sugar✪ Prince of Wales Soup may be added.
8. Scotch Broth. — Take 82 units of neck of mutton and joint it.
Parboil 2 units of pearl barley in 80 units of water. Add the meat,
0 units of turnips cut into dice, 2 units onions sliced, a good hand-
ful of kale, and some parsley. Season with salt and pepper✪ Scotch Broth, and
simmer gently for four hours. In this broth the meat remains
palatiible, and should be eaten with the broth. It is very useful for
children, and may be made of beef also.
9. Spring Soup. — Take 40 units of ordinary stock made from any
meat. Shred one onion, one lettuce, and a little parsley ; boil these
with G units of green peas and 1 unit butter in 10 of water. When
about to serve, strain tbe vegetables and add them to the stock.
Beat 2 units of yolk of egg✪ Spring Soup to the liquor strained from the vege-
tables, give it a heat over the fire, add to the soup, and serve with
fried sippets.
Purees or Vegetable Soups.
The stock for these should never be strong, or the flavour
of the meat will overpower the more delicate flavour of the
vegetable, and the result will be a meat soup thickened. The
consistency should never be tliicicer than that of twelve hours’
Q
^4^ The Complete Indian
raw cream. It is a common fault to make these soups too
thick. *
Page 166 · 7 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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3. Duchesse Soup.— One unit arrowroot or cornflour added to
40 of stock. Boil for ten minutes, then pour over neatly cut slices
of any cold poultry or game.
4. Friar’s Chicken.— A medium fowl trussed as for boiling, half
an onion, a slice of green ginger, salt, pe])per, GO tablespoons of cold
water. Set to simmer slowly till the fowl is fully done. Kemoxe
Housekeeper and Cook 241
the white meat and replace the remainder. Just before serving,
strain and add a spoonful of chopped parsley, the white meat cut
into neat slices, and 2 tablespoons of the yolk of eggs, lliey must he
mixed with a cupful of the broth in a basin first, or they will curdle.
5. Hotch-Potch. — Prepare as for beef or mutton broth, put
plenty of vegetables, especially green peas and shredded cabbage,
but omit barley, and, if liked, thicken with a little dressed spinach.
6. Pipkin Soup {useful for camp). — One large fowl, three quarts
(120 units) water. Put with a little salt into (preferably) an earthen
pipkin. Boil for a quarter of an hour and skim. Add carrots, celery,
turnips, round button onions. In a muslin hag herbs and spices to
tiiste. After an hour remove the fowl and strain. Cut the breast
of chicken into fillets, and some of the turnip and carrot into slices.
Put them with the onions to the soup, and add round fried croutons
of bread. This may he made a pretty soup by placing a crouton
decorated with vegetables in each plate.
7. Prince of Wales Soup. — Cut four or five large turnips
into rounds with a cutter. Boil until quite tender and the liquor
no longer covers them. Take 10 units of this and add to 40 of
strong brown stock, which should taste strongly of the turnip,
A little sugar may be added.
8. Scotch Broth. — Take 82 units of neck of mutton and joint it.
Parboil 2 units of pearl barley in 80 units of water. Add the meat,
0 units of turnips cut into dice, 2 units onions sliced, a good hand-
ful of kale, and some parsley. Season with salt and pepper, and
simmer gently for four hours. In this broth the meat remains
palatiible, and should be eaten with the broth. It is very useful for
children, and may be made of beef also.
9. Spring Soup. — Take 40 units of ordinary stock made from any
meat. Shred one onion, one lettuce, and a little parsley ; boil these
with G units of green peas and 1 unit butter in 10 of water. When
about to serve, strain tbe vegetables and add them to the stock.
Beat 2 units of yolk of egg to the liquor strained from the vege-
tables, give it a heat over the fire, add to the soup, and serve with
fried sippets.
Purees or Vegetable Soups.
The stock for these should never be strong, or the flavour
of the meat will overpower the more delicate flavour of the
vegetable, and the result will be a meat soup thickened. The
consistency should never be tliicicer than that of twelve hours’
Q
^4^ The Complete Indian
raw cream. It is a common fault to make these soups too
thick. *