German cookery for the English kitchen

Make stock from 3 pints of water, 2 tablespoonsful of finely chopped soup herbs and a partridge, pigeon or what remains over from roast hare or venison. r* Thicken the stock as described in Asparagus Soup, with an ounce each of butter and flour, well browned, and allow to simmer for half an hour ; then strain. Remove the meat from the bones, pound to a paste in a mortar and add to the stock, together with the red wine, Madeira and a little cayenne. Huhnerei-Suppe. (SOUPB A LA ReINB.) Two Quarts of Soup. Time of Preparation : 3 hours. 1 fowl. \ pint cream. 2 bitter almonds. 18 sweet almonds. 3 quarts water. 4 oz. flour. 4 oz. butter. Salt to flavour. I teaspoonful Liebig's Meat Extract. Suppen. Boil the fowl in the water till quite tender. Mix the flour and butter together until absolutely smooth and heat in a pan until a delicate brown ; then stirring continually, add to the water the fowl has been boiled in. Let the stock simmer gently for half an hour, then strain through a sieve, allow to cool, and skim off the fat Meanwhile, remove the flesh from off the bones of the fowl and, with the exception of the breast, pound it to a fine paste. Blanch and grate the almonds and then warm the cream almost to boiling point. Now stir the meat, almonds, Meat Extract and cream thoroughly together, add with the breast meat, cut into dice, to the stock and boil up. Wein-Suppe. (Wine Soup.) For 6 Persons. I quart red wine, or Moselle, or cider, or Weissbier. Ti7ne of Preparation : \ hour. 1 J pint water. 2 oz. potato flour. A little lemon peel. Sugar to taste. Boil the lemon peel in the water, mix the potato flour well in a quarter of the wine and add to the boiling water. When latter has boiled up again, add the remaining wine and sugar to taste and bring to the boil once more. If red wine be taken, put ratifia biscuits in, on serving, or place little heaps of whipped white of ^gg floating on the surface. If red wine be not taken, then the yolks of 2 eggs may be stirred in at the last minute. For 6 Persons. I quart beer. I quart water. Sugar and salt to taste. Bier-Suppe. (Beer Soup.) Time of Preparation : \ hour. I heaped teaspoonful potato flour. I yolk of egg. Boil up the beer and water with sugar and salt to taste. Mix the yolk with a teaspoonful of potato flour Soups. S that has first been mixed smoothly in a little cold water, add gradually some of the boiling beer, stirring continuously, and then pour into the saucepan in which is the rest of the beer. Boil up again and then remove from the fire at once. Stir a little longer and serve. The white of an egg whisked stiffly with sugar may be put in little heaps on the soup when in the tureen, sprinkled with cinnamon and sugar also, if preferred. Braunbier-Suppe mit Milch. (Brown Beer Soup with Milk.) For 6 Persons. I quart beer (Miinchener). I pint milk. I oz. flour. \ oz. butter. Time of Preparation : \ hour. 1 tablespoonful rum. 2 yolks of eggs. A stick of cinnamon. Sugar to taste. Boil the milk and thicken with half the quantity of flour. Boil the beer separately with a stick of cinnamon, thicken with the rest of the flour, stir in the yolks of eggs, add the boiled milk, and sugar to taste, and stir rapidly for 5 minutes, not immediately oyer the fire, adding the rum just before serving. Kartoffel-Snppe. (Potato Soup.) For 6 Persons. 2 quarts water. 2 lbs. potatoes. 2 sticks celery. I onion. A pinch of allspice. A few ground peppercorns. Time of Preparation : i hour. 4 oz. butter or dripping. I oz. flour. Dried herbs. A teaspoonful chopped parsley. i teaspoonful Bovril.