The Ocklye cookery book

Ingredients The remains of a roast or A blade of mace, jugged hare. Six peppercorns. Two ounces of butter. Salt. Two ounces of flour. Two quarts of second stock. Two large onions. A wineglass of sherry or port A bunch of herbs. wine. Slice the onions into a stewpan, with the butter and herbs, and fry them for about a quarter of an hour; stir in the flour, add the remains of the hare, the stock, mace, peppercorns, and salt to taste. Let it simmer gently for about four hours, then strain it through a hair sieve, rubbing through as much of the pulp as possible; put it into a clean stewpan, bring it to the boil, add a wineglass or more of sherry or port wine, and serve. If it is made of the remains of a roast hare, the blood which was saved should be added at the same time as the stock. HOTCH POTCH Ingredients Scrag of mutton. Two large onions. Three quarts of cold water. Two turnips. One tablespoonful of salt. Six cabbage lettuces. One large carrot. One quart of green peas. Cut two pounds of fresh scrag of mutton into small pieces ; put them into a stewpan, with the cold water and salt ; set it upon the fire, and when boiling place it at the corner to simmer, keeping it well skimmed ; let it simmer for an hour, then add the carrot, turnips, and onions, cut into small dice ; cut up the lettuces, add them and the peas, and let all simmer until quite tender, about five hours altogether ; skim off the fat, and serve either with the meat in the soup or separately. The peas should be rather old; if young peas are used, they must only be added half an hour before the whole is sufficiently cooked. IMPERIAL SOUP Ingredients One quart of clear soup. CUSTARD TO SERVE IN THE CLEAR SOUP Ingredients Two eggs. One tablespoonful of stock. One tablespoonful of cream. A little salt and nutmeg. Beat up the eggs, add the stock, cream or milk, a very little nutmeg, and a pinch of salt ; mix well, strain it into a plain mould well buttered, cover the top with a piece of kitchen paper, stand it in a saucepan containing a little boiling water, draw it to the side of the stove, and steam it gently for twenty minutes ; cut it into fanciful shapes a quarter of an inch thick, put these into the tureen, and pour in the boiling clear soup. MOCK TURTLE SOUP Ingredients The remains of a calf's head. Two leeks. One pound and a half of gravy Thyme and parsley. beef. Marjoram and bay leaf. Four quarts of stock. Six cloves. Two carrots. One blade of mace. Three onions. Twelve peppercorns. One turnip. One gill of sherry. Half a head of celery. Take one and a half to two pounds of the cold head, separate the glutinous part, and cut it into neat pieces about one inch square ; put the remainder into a stewpan, and add the beef chopped very finely; add the stock the head was cooked in, and bring it gently to the boil, taking off all the scum as it rises ; when it is thoroughly skimmed and boiling, add the vegetables, all well washed and cut into slices, herbs, spices, and a little salt if required ; put the lid on the stewpan, and let it simmer gently for about three hours and a half; strain it through a soup cloth, put it into a clean stewpan, add the glutinous pieces, and let it boil gently for about ten minutes ; add the sherry and serve. This soup should be very nearly " clear. If wanted absolutely clear, the remainder of the head should be omitted, two pounds of gravy beef used. and the slightly whipped white and crushed shell of one egg should be added with the stock. MULLIQATAWNY SOUP Ingredients Two ounces of butter. One tablespoonful of curry powder. Two ounces of flour. der. Two onions. A few drops of lemon juice. One small carrot. Bones of chicken or rabbit. One turnip. Two pints and a half of veal, One apple. chicken, or rabbit stock.