MEAT BROTH — Put the beef or mutton on in cold water and let it heat slowly; a scum will rise when it comes to the boiling point; remove thin very carefully, then cover the pot, and keep it at a gentle simmer; 'Irom time to time lift the cover and skim till no more scum rises. Take out the meat when thoroughly cooked — in 2 or 3 hours. Set the meat in the oven to keep it warm, with the door of the oveD MEAT, POULTRY AND GAME SOUPS 43 open a little way. Have some tliin slices of toasted bread well butter- ed, or some browned crackers in the tureen, and after pouring the broth through the cloth strainer, pour over the tureen and serve. Instead of the toast, a little chopped cabbage, boiled in a separate stew-pan can be added, or any other vegetable liked. MULLAGATAWNY SOUP. 1 fowl or rabbit, or 2 lbs. of lean 2 large onions. A bit of garlic (or 2 or 8 cloves). 2 quarts of cold water. beef or veal. 1 bunch of herbs. 2 tablespoons of curry powder. Peal of 1 lemon. Cut the meat in small pieces and cover with the water; slice the onions, fry them brown in beef drippings, and put the onions, lemon peel, herbs, and cloves or garlic, with the meat, and simmer slowly for 5 hours, skimming well; then strain through the fine colander. Return to the kettle, add salt to taste and ground white pepper, and a teacup of rice. When the rice begins to break in pieces, add the juice of a lemon, and 2 table- spoons of curry powder. MuUagatawny means "pepper pot," and it is an Indian soup. It always requires to be well seasoned, and rice should be served with it. Gablio is an eastern plant which has been cultivated from ancient times. It belongs to the same family as the onion, and it posseses its properties in an intensified degree. It is much used in Italian, Spanish and French cookery, but very little in English and American. It is very wholesome, assists digestion, and acts as a slight stimulant and tonic. It possesses much medicinal value. As a rule in using garlic it is not chopped but the flavor is imparted simply by rub- bing; cut a little off the end of the garlic, and rub it on the gaelio. dish in which the food to be flavored is placed. • MUTTON BROTH.— Take 2 lbs. of what is known as the scrags end of the neck of mutton; remove as much as possible every parti- cle of fat. Put it in a quart of cold water, with a slice of onion and a saltspoon of salt. Let it simmer very gently for 3 or 4 hours; skim occasionally. Strain off the broth and allow it to cool. Take off all fat, and warm up when required. When not required for invalids, some chopped parsley may be added to the broth, as well as other vegetables, such as turnips, carrots, or leeks. OXTAIL SOVP.—{Eich beef souj)) .—Tvio shin=bones of beef well broken, and 2 beef=tails cut in short pieces. Put in the soup kettle with 3 quarts of water. Let it come to a boil and carefully skim; then slowly simmer until the meat will separate from the bones. Take out the meat and bones with a skimmer into a pan, and cut the 44 MEAT, POULTKY AND GAME SOUPS ✪ Rabbit Soup

AI-modernized reading of the original text

MEAT BROTH — Put the beef or mutton on in cold water and let it heat slowly; a scum will rise when it comes to the boiling point; remove this very carefully, then cover the pot, and keep it at a gentle simmer; 'Irom time to time lift the cover and skim till no more scum rises. Take out the meat when thoroughly cooked — in 2 or 3 hours. Set the meat in the oven to keep it warm, with the door of the oven open a little way. Have some thin slices of toasted bread well buttered, or some browned crackers in the tureen, and after pouring the broth through the cloth strainer, pour over the tureen and serve. Instead of the toast, a little chopped cabbage, boiled in a separate stew-pan can be added, or any other vegetable liked. MULLAGATAWNY SOUP. 1 fowl or rabbit, or 2 lbs. of lean 2 large onions. A bit of garlic (or 2 or 8 cloves). 2 quarts of cold water. beef or veal. 1 bunch of herbs. 2 tablespoons of curry powder. Peal of 1 lemon. Cut the meat in small pieces and cover with the water; slice the onions, fry them brown in beef drippings, and put the onions, lemon peel, herbs, and cloves or garlic, with the meat, and simmer slowly for 5 hours, skimming well; then strain through the fine colander. Return to the kettle, add salt to taste and ground white pepper, and a teacup of rice. When the rice begins to break in pieces, add the juice of a lemon, and 2 tablespoons of curry powder. MuUagatawny means "pepper pot," and it is an Indian soup. It always requires to be well seasoned, and rice should be served with it. Garlic is an eastern plant which has been cultivated from ancient times. It belongs to the same family as the onion, and it possesses its properties in an intensified degree. It is much used in Italian, Spanish and French cookery, but very little in English and American. It is very wholesome, assists digestion, and acts as a slight stimulant and tonic. It possesses much medicinal value. As a rule in using garlic it is not chopped but the flavor is imparted simply by rubbing; cut a little off the end of the garlic, and rub it on the garlic dish in which the food to be flavored is placed. • MUTTON BROTH.— Take 2 lbs. of what is known as the scrags end of the neck of mutton; remove as much as possible every particle of fat. Put it in a quart of cold water, with a slice of onion and a saltspoon of salt. Let it simmer very gently for 3 or 4 hours; skim occasionally. Strain off the broth and allow it to cool. Take off all fat, and warm up when required. When not required for invalids, some chopped parsley may be added to the broth, as well as other vegetables, such as turnips, carrots, or leeks. OXTAIL SOVP.—{Eich beef souj)) .—Tvio shin=bones of beef well broken, and 2 beef=tails cut in short pieces. Put in the soup kettle with 3 quarts of water. Let it come to a boil and carefully skim; then slowly simmer until the meat will separate from the bones. Take out the meat and bones with a skimmer into a pan, and cut the

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