Miss Cameron's cookery book

Wash and cut up into small squares 1 onion, 1 carrot, 1 small turnip. Fry all together with a cupful of green peas, in 1 oz. of butter, till they are a light brown ; strain them into a saucepan with the quantity of clear soup required. Simmer for ten minutes, removing all scum as it rises. Onion Soup. Eight onions, J lb. bread crust, 2 carrots, 1 head celery, yolks of 2 eggs. Pare and slice the onions, fry them in butter to a pale brown colour, put them in a saucepan with 2 quarts of stock, the bread crust, pepper, and salt; cut up the carrots and celery in small pieces, add them, and let the whole boil together for two hours. Ten minutes before serving, beat the yolks of the eggs with a little of the soup and a small spoonful of vinegar; pour this gradually into the soup, stirring well, but do not allow to boil. Rabbit Soup. Two rabbits, 2 quarts of beef stock or water, 2 onions, 1 head of celery, pepper and salt to taste. Cut up the rabbits and lay the pieces in salt and water for ten minutes ; take out and put in a saucepan with the stock and vegetables ; simmer gently for two hours, removing the scum. Strain the soup and put back the pieces of rabbit. Add a glass of port wine and a tablespoonful of mushroom ketchup. Heat, and serve with fried bread cut into dice. Barley Broth. Six lb. leg of beef or knuckle of veal, J lb. pearl barley, 2 quarts of cold water, 2 large onions, 1 small bunch of sweet herbs, 1 teaspoonful of chopped parsley, 1 head of celery, 2 turnips cut into squares, 1 tablespoonful of salt, 1 teaspoonful of black pepper. Simmer these all together for two hours, removing the scum carefully ; then add 2 more quarts of hot water very gradually, and continue to simmer for two hours longer. Take out the meat, and skim off the fat. Do not strain the broth ; serve with the vegetables and parsley in it. Bisque Soup. Twenty-five crayfish, 2 oz. breadcrumbs, 2 oz. butter, 1 quart fish stock, 1 anchovy, 4 mushrooms, 1 small shalot, 1 blade of mace, a teaspoonful of salt, 1 teaspoonful white pepper, 1 pint light French wine. fish stock, 1 anchovy, 4 mushrooms, 1 small shalot, 1 blade of mace, a teaspoonful of salt, 1 teaspoonful white pepper, \ pint light French wine. Take the meat out of the crayfish, but keep the tails whole; pound the shells with, the breadcrumbs and the butter, then put them into a saucepan with the stock, anchovy, mushrooms, shalot, mace, salt and pepper. Stew for two hours, add the wine, strain and put on the fire again. Pound the meat of the crayfish, all except the tails; mix with \ lb. butter, and stir into the soup. Put in the tails whole, simmer five minutes, and serve with sippets. Fish Soup. One quart of the liquor any fish has been boiled in, 1 ox. Carolina rice, 1 dessertspoonful chopped parsley, 1 small onion, 1 blade of mace, salt and pepper to taste. Put the fish bones to simmer in the liquor for one hour, strain them out, scald and chop the onion, put it with the rice and the seasoning into the soup ; boil slowly for half an hour. Wash and chop the parsley ; add it a few minutes before serving. Almond Soup. Quarter lb. sweet almonds, 1 oz. bitter almonds, 1 head celery, 1 pint milk, 1 J pint white stock, J pint cream, 1 small shalot, 1 tablespoonful peppercorns, 1 teaspoonful salt. Blanch and pound the almonds and boil them in the stock for one hour with the peppercorns, celery, shalot, and then rub through a sieve. Melt 1 oz. butter in a saucepan, mix in 2 oz. flour smoothly, add the milk, and boil three minutes. Pour into this the stock and salt, boil up, put the cream in the tureen, add to it the soup, and serve, • •- ■- - ■■ .w Lobster Soup. Two good-sized lobsters, 1 quart fish stock, crust of one French roll, 1 shalot, the rind of one lemon (1/4 deca.)