The Ocklye cookery book

One turnip. Half a pint of water. Two ounces of lean ham or One ounce of flour, bacon. Two pints of stock. Parsley. Salt and sugar. Peel and slice the onion and turnip, cut up the ham, and put them, with a few sprigs of parsley and two bay leaves, into a stewpan with the butter, and fry a light yellowish colour. Then wash and scrape the carrots, shave them into very thin slices, not using the centres, and add them, with half a pint of water ; let them stew until quite tender; then mix in the flour smoothly, add the stock, season with half a teaspoonful of salt, and one teaspoonful of sugar, and stir it over the fire for about a quarter of an hour until it boils ; then pass it through a tammy or hair sieve, put it back into the saucepan, and again stir it over the fire until it boils ; no cream must be added, as this soup ought to be of a red colour and not too thick. Serve with plainly boiled rice, or fried croutons handed separately. CROUTE AU POT Ingredients One carrot. Celery. One turnip. One onion. One leek. One quart of stock. One parsnip. Bread. Having washed and cleaned the vegetables, cut up as much as you require of each of them in small dice, and boil them till tender ; stamp out some rounds of bread with a small cutter, and fry them a golden brown in clean lard; boil up the stock, add the vegetables and croutons, and serve at once. This soup should be made with the stock from a piece of brisket of beef. See "Pressed Beef." FISHWIFE'S SOUP Ingredients Two ounces of butter. One bay leaf. Three ounces of flour. Half a teaspoonful of anchovy One pint of milk. sauce. One quart of good stock. Half a teaspoonful of Harvey One large lemon sole. sauce. Two cloves. A pinch of cayenne. Half a blade of mace. One gill of cream. Put the butter into a stewpan, and when melted add the flour; stir it well together over a slow fire for a few minutes ; when cool add the milk and stock, and stir over the fire until it boils ; fillet the sole, add the bones and trimmings to the soup, with the cloves, mace, bay leaf, anchovy and Harvey sauce, cayenne, and a little sugar and salt if required ; let the whole boil quickly for ten minutes, keeping it well skimmed ; cut each fillet of sole into five or six pieces, and put them into another stewpan with a dessertspoonful of parsley picked small; pass the soup through a hair sieve into the pan, boil again for ten minutes, add the cream, and it is ready to serve. FLEMISH SOUP Ingredients One turnip. ^ Chervil. One carrot. I Shredded A quarter of a pint of peas. Half a head of celery, j fine. Two ounces of butter. Six green onions. I The yolks of four eggs. One lettuce (cut up small). Half a pint of cream. A quarter of a pint of asparagus Salt and sugar, tops. Two quarts of stock. Stew the vegetables in the butter and a teacupful of stock for one hour; then add the rest of the stock and simmer for another hour. Boil the cream, then mix the yolks of the eggs, well beaten, with it and strain it. Take the soup off the fire, put the eggs and cream into it, then bring it just to the boil, stirring well all the time. Add sugar and salt to taste, and it is ready to serve. PUREE OF GREEN PEAS Ingredients One quart of peas. One gill of cream. One quart of water. Salt. A small bunch of mint. One teaspoonful of sugar. One pint and a half of milk. Put the water on to boil. When boiling add the salt, mint, and peas ; boil until the peas are quite tender, strain the water away from them, keeping back about a gill ; pass this with the peas through a fine hair sieve; put the pur^e into a clean stewpan, add the milk, sugar, and a little more salt if required; bring it to the boil, add the cream, and serve with fried croutons. A handful of the peas-cods boiled with the peas, and rubbed through the sieve, improves the flavour. HARE SOUP