Thoroughly clean three sets of ducks’ giblets, cut them in pieces and stew with two pounds of beef, some bones, the shank bones of two legs of mutton, three small onions, some herbs, pepper and salt to taste, and carrots, for three hours in three quarts of water. Strain and skim, add one quarter pint of cream mixed with one ounce of butter kneaded with a spoonful of flour and serve with the giblets. (Only the gizzard should be cut), . 13. Calf s Head Soup —lIngredients—7 lbs. of shin of beef, a little lean ham, 5 qts. of water, I oz, of salt, savory herbs, I onion, some celery, 3 carrots, 2 turnips, a little mace, 8 or I0 cloves, some peppercorns, % calf’s head, 8 ozs. fine rice flour, 4% teaspoonful of cayenne, some pounded mace, some forcemeat✪ Calf's Head Soup. _ Stew seven pounds of shin of beef with a little lean ham in five quarts of water till reduced one half, adding, when boiling, one ounce of salt, savory herbs, one onion, some celery, three carrots, two turnips, a little mace, eight or ten cloves, some peppercorns. It should gently boil seven hours and then be set aside for use. In this stock stew half a boned calf’s head, rolled and tied with a string, half an hour; let it cool in the liquor, strain and skim and heat five pints in a large saucepan with the flesh of the head cut into dice; use all the skin and tongue but only part of the flesh. Simmer till quite tender, stirring in eight ounces of fine rice flour, one quarter teaspoon- ful of cayenne, pounded mace, and some more broth or water if thicker than batter. Boil ten minutes, and serve the soup wita fried forcemeat. 14. Mullagatawny Soup—lIngredients—Some good butter, 3 or 4 large onions, limbs of a rabbit or fowl, 54 pts. of boiling stock, 2 tablespoonfuls of currie powder, and 3 of browned flour, a little cold stock and meat, part of a pickled mango, some carefully boiled rice, the juice of a lemon✪ Mullagatawny Soup. Slice and fry in some good butter three or four large onions ; put them in a saucepan with a little butter, and brown in it the limbs of a rabbit or fowl well floured. Add one quart of good boiling stock, and stew gently one hour. Pass the stock and onions through a strainer, add one and a half pints more stock, put it in a clean pan, and when boiling add two table- spoonfuls of currie powder mixed with three of brown flour, a little cold stock and meat, and simmer twenty minutes. Part. ofa pickled mango cut into shreds is often served with the soup, 16 THe Dournioxn Coox Book. and some like the taste of freshly grated cocoa nut, but it is by no means generally admired. Send to table with carefully boiled rice. The juice of a lemon added before serving is an improvement. : 15. Oyster Soup A La Reine—Ingredients—2 or 3 doz. small oysters, some pale veal stock, 2 qts. of stock, mace, cayenne, I pt. boiling cream✪ Oyster Soup A La Reine. Two or three dozen small oysters to each pint of soup should be prepared. Take the beards and simmer them sepa- rately in a little very pale veal stock thirty minutes. Heat two quarts of the stock, flavor with mace and cayenne, and add the strained stock from the oyster bea:ds. Simmer the fish in their own liquor, add to it the soup and one pint of boiling cream. Put the oysters in a tureen, pour over the soup, and serve. If not thick enough thicken with arrowroot or butter mixed with flour. 3 16. Chicken Soup (Brown)—Ingredients—1 or 2 fowls, a bunch of herbs, I carrot, I onion, 2 oz. of lean ham, 2 0z. of butter, pepper and salt, 2 qts. of good stock, and a little roux, a few allspice, a little grated nutmeg and mace.

AI-modernized reading of the original text

Thoroughly clean three sets of ducks’ giblets, cut them in pieces and stew with two pounds of beef, some bones, the shank bones of two legs of mutton, three small onions, some herbs, pepper and salt to taste, and carrots, for three hours in three quarts of water. Strain and skim, add one quarter pint of cream mixed with one ounce of butter kneaded with a spoonful of flour and serve with the giblets. (Only the gizzard should be cut), . 13. Calf's Head Soup—Ingredients—7 lbs. of shin of beef, a little lean ham, 5 qts. of water, I oz, of salt, savory herbs, I onion, some celery, 3 carrots, 2 turnips, a little mace, 8 or I0 cloves, some peppercorns, % calf’s head, 8 ozs. fine rice flour, 4% teaspoonful of cayenne, some pounded mace, some forcemeat. _ Stew seven pounds of shin of beef with a little lean ham in five quarts of water till reduced one half, adding, when boiling, one ounce of salt, savory herbs, one onion, some celery, three carrots, two turnips, a little mace, eight or ten cloves, some peppercorns. It should gently boil seven hours and then be set aside for use. In this stock stew half a boned calf’s head, rolled and tied with a string, half an hour; let it cool in the liquor, strain and skim and heat five pints in a large saucepan with the flesh of the head cut into dice; use all the skin and tongue but only part of the flesh. Simmer till quite tender, stirring in eight ounces of fine rice flour, one quarter teaspoonful of cayenne, pounded mace, and some more broth or water if thicker than batter. Boil ten minutes, and serve the soup with fried forcemeat. 14. Mullagatawny Soup—Ingredients—Some good butter, 3 or 4 large onions, limbs of a rabbit or fowl, 54 pts. of boiling stock, 2 tablespoonfuls of currie powder, and 3 of browned flour, a little cold stock and meat, part of a pickled mango, some carefully boiled rice, the juice of a lemon. Slice and fry in some good butter three or four large onions ; put them in a saucepan with a little butter, and brown in it the limbs of a rabbit or fowl well floured. Add one quart of good boiling stock, and stew gently one hour. Pass the stock and onions through a strainer, add one and a half pints more stock, put it in a clean pan, and when boiling add two tablespoonfuls of currie powder mixed with three of brown flour, a little cold stock and meat, and simmer twenty minutes. Part of a pickled mango cut into shreds is often served with the soup, 16 THe Dournioxn Coox Book. and some like the taste of freshly grated cocoa nut, but it is by no means generally admired. Send to table with carefully boiled rice. The juice of a lemon added before serving is an improvement. : 15. Oyster Soup A La Reine—Ingredients—2 or 3 doz. small oysters, some pale veal stock, 2 qts. of stock, mace, cayenne, I pt. boiling cream. Two or three dozen small oysters to each pint of soup should be prepared. Take the beards and simmer them separately in a little very pale veal stock thirty minutes. Heat two quarts of the stock, flavor with mace and cayenne, and add the strained stock from the oyster beards. Simmer the fish in their own liquor, add to it the soup and one pint of boiling cream. Put the oysters in a tureen, pour over the soup, and serve. If not thick enough thicken with arrowroot or butter mixed with flour. 3 16. Chicken Soup (Brown)—Ingredients—1 or 2 fowls, a bunch of herbs, I carrot, I onion, 2 oz. of lean ham, 2 0z. of butter, pepper and salt, 2 qts. of good stock, and a little roux, a few allspice, a little grated nutmeg and mace.

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