The Ocklye cookery book

One teaspoonful of chutney. Melt the butter in a stewpan, slice in the onions, carrot, turnip, and apple, and fry them for about twenty minutes ; then stir in the flour, curry powder, and chutney; add the stock and the bones, and simmer it gently for four or five hours ; then rub it through a hair sieve, put it into a clean stewpan, add the lemon juice, and some small flakes of the white part of the chicken or rabbit, if you have it ; bring it to the boil, and serve. Boiled rice should be handed with it. CLEAR OXTAIL SOUP Ingredients One oxtail. One blade of mace. One large carrot. Four cloves. One turnip. Parsley, thyme, and bay-leaf. Two onions. Two quarts of water. Half a head of celery. Salt. One leek. A wineglass of sherry. Twelve peppercorns. Two ounces of butter. Divide the oxtail into joints and cut off all the fat; melt the butter in a stewpan, put in the pieces of oxtail, the vegetables well washed and cut into slices, herbs and spices. Fry these all together for a quarter of an hour, pour off the fat, add the water, and about half a teaspoonful of salt; bring it gently to the boil, skimming it well, and let it simmer for five hours. Take out the pieces of oxtail carefully, strain the soup through a clean scalded cloth, take off all the fat, put the soup into a clean saucepan with the oxtail, bring it to the boil, add the sherry, and serve. This should be quite clear, but if desired, half a pound of gravy beef cut into small pieces may be added when the water is put in, in which case, or if the oxtail is very large, rather more than two quarts of water should be used. The larger joints may be kept back and served as an entr6e on another occasion, with good brown gravy, and mashed potato in the centre. THICK OXTAIL SOUP Ingredienti One oxtail. One blade of mace. One large carrot. Four cloves. One tnrnip. Parsley, thyme, and bay-leaf. Two onions. Two quarts of water. Half a head of celery. Salt. One leek. Two ounces of butter. Twelve peppercorns. Two ounces of flour. Divide the oxtail into joints and cut off all the fat. Melt the butter in a stewpan, put in the pieces of oxtail, the vegetables well washed and cut into slices, the herbs, spices, and a quarter of a pint of water. Set it over a sharp fire, stirring occasionally until the bottom of the pan is covered with a thickish brown glaze ; then stir in the flour, add the two quarts of water (or a little more if it is a large oxtail) and nearly half a tablespoonful of salt; stir until boiling; skim it well, and let it simmer for about five hours, until the meat is very tender; then take it out, remove the fat from the soup, and pass it and the vegetables through a fine' hair sieve; put it into a clean saucepan, add the oxtail, bring it to the boil and serve. Second stock may be used instead of water. PALESTINE SOUP Ingredients One ounce of lean bacon. One pint and a half of white stocli. One onion. One ounce of flour. One turnip. One gill of milli. Celery. Half a teaspoonful of salt. Two ounces of butter. One teaspoonful of sugar. One pound of artichokes, weighed One gill of cream, after peeling. Melt the butter in a stevi'pan, put in the bacon, onion, turnip, and a bit of celery, all cut up into thin slices ; stir them over a sharp fire for twenty minutes, of until a whitish glaze forms at the bottom of the stewpan ; then add the artichokes, cut into thin slices, with half a pint of the stock, and stew them till tender; mix in the flour quite smoothly, add the rest of the stock, the milk, salt, and sugar, and keep it stirred till boiling ; then rub it through a hair sieve, put it into the saucepan again, and boil it up ; add the cream, and serve with fried croutons. PARSNIP SOUP Ingredients Three large parsnips. One pint of milk. Two ounces of butter. A gill of cream. Pepper and salt.