Wash the veal well, put it into the cold water, and set it on the fire. As soon as the scum rises, skim it well ; then add the barley, having first washed it in two or three waters, and salt to taste ; simmer gently, stirring it often, till the meat is boiled to rags and the liquor is as thick as cream ; then' rub the whole through a hair sieve. This is excellent for invalids. BEETROOT SOUP Ingredients Four beetroots. Six peppercorns. Three pints of stock. Half a teaspoonful of lemon Two large onions. juice. One carrot. Two tabIe=spoonfuls of pounded One turnip. sugar. Half a head of celery. Salt and cayenne pepper. Parsley. One pint of cream or milk. Two blades of mace. A few drops of cochineal. Boil the beetroots for three hours, peel and chop them very fine, then have ready in a stewpan three pints of SOUPS 3' good stock, the onions, carrot, turnip and celery, all cut into small pieces, a small bunch of parsley, mace and peppercorns ; add the beetroot, let all simmer until quite tender, then pass it through a tammy or hair sieve. Put the soup back into a clean stewpan, add the lemon juice, sugar, a pinch of cayenne pepper, and salt to taste ; stir it over the fire until it bolls, add one pint of boiling cream, a few drops of cochineal, and serve. Or the cream may be handed cold. PUREE OF CHESTNUTS Ingredients One pound and a hall ol One gill of cream. chestnuts. Salt. One pint of milli. One teaspoonful of castor sugar. Slit the chestnuts at one end, put them into boiling water, and boil quickly for half an hour, squeeze them out of the husks, and rub them through a fine hair sieve ; weigh the puree, and to three-quarters of a pound of pur^e allow one pint of milk✪ Puree of Chestnuts and a gill of cream. Put the puree into a clean stewpan, add the milk, season with salt and sugar, stir it over the fire until boiling, add the cream, and it is ready to serve. CONSOMME OR CLEAR SOUP Ingredients Three pounds of gravy beef. Three leeks. Four quarts of water. Half a head of celery. Three onions. A bunch of herbs. One large carrot. One blade of mace. Two turnips. Twelve peppercorns✪ Consomme or Clear Soup. Cut the meat into small pieces, put it into a saucepan, with four quarts of cgld water, and bring slowly to the 4 OCKLYE COOKERY BOOK boil ; as soon as the scum begins to rise, skim it well, and continue until the liquid is quite free from it ; add salt to taste. Having well washed all the vegetables and cut them into slices, add them with a bunch of herbs — such as three sprigs of tarragon, two of thyme and parsley, two bay leaves — and the mace and peppercorns. Let this simmer gently for eight or nine hours, then strain it through a clean scalded soup-cloth ; it should be perfectly clear. Carefully remove all fat with kitchen paper, when hot, before using. It is undesirable to clear soup with egg shells, as they take away the flavour and goodness also. COCK A LEEKIE Ingredients One old fowl. Prunes. Leeks. One gill of cream. Kice. Salt. Truss the fowl as for boiling, and put it in a stewpan, with six pints of water ; bring it to the boil, and skim well. Add three leeks and some salt, and boil slowly for about three hours ; then take it out, cut off the breast, put the fowl back into the stewpan, and let it simmer well for three or four hours longer ; strain off the soup, and let it stand for twenty-four hours ; then take off the fat, put it into a clean stewpan, with a handful of rice✪ Cock a Leekie, put the lid on, and stand it on the stove to simmer gently until the rice is cooked ; have ready a dozen stewed prunes, cut four or five leeks into julienne shreds, and boil for ten minutes, add them to the soup, with the prunes and the breast of fowl, cut into small pieces ; bring it to the boil, and add a gill of cream or milk. SOUPS 5 CRECY OR CARROT SOUP Ingredients Three large red carrots. Bay leaves. One onion. Two ounces o{ butter. ✪ Crecy or Carrot Soup

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Wash the veal well, put it into the cold water, and set it on the fire. As soon as the scum rises, skim it well ; then add the barley, having first washed it in two or three waters, and salt to taste ; simmer gently, stirring it often, till the meat is boiled to rags and the liquor is as thick as cream ; then' rub the whole through a hair sieve. This is excellent for invalids. BEETROOT SOUP Ingredients Four beetroots. Six peppercorns. Three pints of stock. Half a teaspoonful of lemon Two large onions. juice. One carrot. Two tabIe=spoonfuls of pounded One turnip. sugar. Half a head of celery. Salt and cayenne pepper. Parsley. One pint of cream or milk. Two blades of mace. A few drops of cochineal. Boil the beetroots for three hours, peel and chop them very fine, then have ready in a stewpan three pints of SOUPS 3' good stock, the onions, carrot, turnip and celery, all cut into small pieces, a small bunch of parsley, mace and peppercorns ; add the beetroot, let all simmer until quite tender, then pass it through a tammy or hair sieve. Put the soup back into a clean stewpan, add the lemon juice, sugar, a pinch of cayenne pepper, and salt to taste ; stir it over the fire until it bolls, add one pint of boiling cream, a few drops of cochineal, and serve. Or the cream may be handed cold. PUREE OF CHESTNUTS Ingredients One pound and a hall ol One gill of cream. chestnuts. Salt. One pint of milli. One teaspoonful of castor sugar. Slit the chestnuts at one end, put them into boiling water, and boil quickly for half an hour, squeeze them out of the husks, and rub them through a fine hair sieve ; weigh the puree, and to three-quarters of a pound of pur^e allow one pint of milk and a gill of cream. Put the puree into a clean stewpan, add the milk, season with salt and sugar, stir it over the fire until boiling, add the cream, and it is ready to serve. CONSOMME OR CLEAR SOUP Ingredients Three pounds of gravy beef. Three leeks. Four quarts of water. Half a head of celery. Three onions. A bunch of herbs. One large carrot. One blade of mace. Two turnips. Twelve peppercorns. Cut the meat into small pieces, put it into a saucepan, with four quarts of cgld water, and bring slowly to the 4 OCKLYE COOKERY BOOK boil ; as soon as the scum begins to rise, skim it well, and continue until the liquid is quite free from it ; add salt to taste. Having well washed all the vegetables and cut them into slices, add them with a bunch of herbs — such as three sprigs of tarragon, two of thyme and parsley, two bay leaves — and the mace and peppercorns. Let this simmer gently for eight or nine hours, then strain it through a clean scalded soup-cloth ; it should be perfectly clear. Carefully remove all fat with kitchen paper, when hot, before using. It is undesirable to clear soup with egg shells, as they take away the flavour and goodness also. COCK A LEEKIE Ingredients One old fowl. Prunes. Leeks. One gill of cream. Kice. Salt. Truss the fowl as for boiling, and put it in a stewpan, with six pints of water ; bring it to the boil, and skim well. Add three leeks and some salt, and boil slowly for about three hours ; then take it out, cut off the breast, put the fowl back into the stewpan, and let it simmer well for three or four hours longer ; strain off the soup, and let it stand for twenty-four hours ; then take off the fat, put it into a clean stewpan, with a handful of rice, put the lid on, and stand it on the stove to simmer gently until the rice is cooked ; have ready a dozen stewed prunes, cut four or five leeks into julienne shreds, and boil for ten minutes, add them to the soup, with the prunes and the breast of fowl, cut into small pieces ; bring it to the boil, and add a gill of cream or milk. SOUPS 5 CRECY OR CARROT SOUP Ingredients Three large red carrots. Bay leaves. One onion. Two ounces o{ butter.

The Ocklye cookery book