Miss Cameron's cookery book

Twelve young carrots, 2 oz. lean ham, 2 onions, 1 shalot, 2 bay leaves, 1 sprig of thyme, 4 oz. butter, 2 quarts stock, salt and pepper. Chop up the vegetables and ham, fry lightly five minutes in the butter with the herbs, then pour in the stock, and let the whole simmer steadily for one hour, or until the carrots are tender; rub all through a sieve, season with pepper and salt, heat thoroughly, and serve with fried dice of bread or boiled rice. Celery Soup. Six small heads of celery, 1 small onion, 1 quart white stock, 2 oz. butter, 1 oz. raw ham, \ pint of cream or milk. Salt and pepper to taste. Wash the celery, cut it up, and put into a saucepan with the stock, onion, and butter; boil gently until tender, rub through a sieve, return to the saucepan, add the cream and seasoning, boil up gently and serve. Cock-y-Leeky. One fowl, 1 dozen white leeks, ½ lb. rice, pepper and salt to taste. Boil the fowl in 2 quarts of stock or water. When done take up, cut into small pieces, and put aside to keep warm. Then add to the broth the leeks cut into short lengths, and the rice, which has been parboiled. Boil together for half-anhour, add the pieces of fowl, and serve. Green Pea Puree. One quart of peas, a sprig of parsley, one of mint, 1 small onion, 1 oz. butter, salt and pepper, 2 yolks of eggs, ½ pint of cream. Boil the peas till tender in 2 quarts of stock or water with the parsley, mint, onions, butter, and seasoning. Rub all through a sieve. Beat up the eggs and cream, stir into the soup; return to the fire, and stir till it thickens. Do not allow it to boil. Mulligatawny Soup. Two quarts of white stock, 2 apples, half a turnip, 2 onions, 1 small carrot, 2 lumps of sugar, 1 teaspoonful salt, 2 oz. flour, 2 oz. butter, 1 tablespoonful curry powder. Cut up the apples and vegetables, and fry in the butter ten minutes, add the flour and curry powder, stir until well mixed, pour in the stock or same quantity of water, and a teaspoonful of Liebig Company's Extract; stir until boiling, let it simmer until the vegetables are tender, skimming occasionally. Rub all through a sieve, add the salt, sugar, and a squeeze of lemon juice. Serve with boiled rice in separate dish. If the soup is required very hot, more curry powder must be used. Potato Soup. Two lb. potatoes, 2 small onions, a small piece of celery or ½ teaspoonful essence of celery, 2 oz. fine grained Florador, 1 pint of milk, 2 oz. butter, 2 quarts of stock or water, and salt to taste. Peel and slice the vegetables and fry them in the butter for five minutes, taking care not; to let them brown, add the water, pepper, and salt and boil till tender. Rub all through a sieve, return to the saucepan with the milk, and boil up ; when boiling shake in the Florador with one hand, stirring with the other, and cook ten minutes. Just before sending to table add the essence of celery. Hotch-Potch. Two lb. of neck of mutton, 6 young carrots, 6 turnips, 1 small cauliflower, ½ a cabbage or lettuce, 1 pint of green peas, ½ pint of broad beans, 2 small onions, 1 teaspoonful of salt, ½ teaspoonful of pepper. Put the meat into a saucepan with 3 quarts of water and the salt, and let it come to the boiL Wash and prepare the vegetables as follows : Shell the peas and beans, cut the carrots and turnips into dice, shred the cabbage or lettuce, blanch and chop the onions, break the cauliflower into sprigs. Add all these to the liquor when boiling and boil all together for two hours. If the vegetables are old, boil three hours. Take out the meat and serve the soup in a tureen. Clear Soup with Parmesan. Make some very small rolls, the size of a marble, from the recipe given for Petit Choux Pastry; bake them a golden brown, put them into the tureen with the clear soup. Serve with this soup Parmesan cheese finely grated. Brunoise Soup.