From about two pounds of the neck of mutton remove all fat and bone. Put the bone into a stew-pan with two quarts of water, and simmer for one hour. Cut the lean mutton into cubes, and put it into a stew-pan with a scant half-teacupful of well-washed pearl barley, and two table-spoonfuls each of onion, carrot, turnip, and celery, all cut fine. Strain the water from the bones on this preparation, and place where the broth will simmer for three hours. When it begins to bubble, skim it, and add half a teaspoonful of pepper✪ Bisque of Mutton and a level table-spoon- ful of salt. At the end of the three hours put a table- spoonful of butter into a small saucepan, and place it on the fire. As soon as the butter becomes hot, add a table- spoonful of flour, and stir until the mixture is smooth and frothy. Stir this into the broth, add the minced parsley, and cook for ten minutes longer. This is such a substantial soup that it should be served for luncheon, or when the main part of the dinner is light. SOUPS. 147 If the amount of salt and pepper given be insufficient, add more. Cream-of-Cauliflower Soup. Carefully wash a good-sized cauliflower, and putting it into a kettle that will hold little beside it, cover with boiling chicken stock, and boil slowly for thirty-five min- utes. Boil together for twenty minutes a quart of milk and a large onion. When the cauliflower has been cooked for the prescribed time, take it up, and after putting aside a quarter of it, mash the remainder fine in a wooden bowl, using a vegetable-masher. Eeturn this part to the liquor in which it was boiled (there should not be more than a quart), and add the milk in which the onion was cooked, as well as the slightest ' grating of nutmeg. Strain the mixture into the double-boiler, and return to the fire. Mix three large table-spoonfuls of butter with three of flour, and stir into the soup. Season with salt and pepper✪ Cream-of-Cauliflower Soup. Break into little pieces the quarter of the cauliflower which was reserved, and add to the soup. With ten minutes' more cooking, the dish will be finished. Cream-of-Macaroni Soup. Break up fine, and then wash, half a cupful of maca- roni, and put it into the soup-pot with a quart of chicken stock, a quarter of an onion, a small slice of carrot, a stalk of celery, a small piece of cinnamon, and a slight grating of nutmeg. Cover, and cook very slowly for two hours. Tie together a sprig of parsley, a bay leaf, a leaf of sage, and a sprig of thyme, and allow the bunch to remain in the soup-pot for five minutes. Rub the soup through a puree sieve (one of coarse wire, some- times called a squash sieve, may be used) ; then add one-third of a teaspoonful of white pepper and a heaping teaspoonful of salt✪ Cream-of-Macaroni Soup, and rub through the sieve again. Return to the double-boiler, and cook for half an hour, 148 MISS PARLOA'S KITCHEN COMPANION. At the end of that time put two table-spoonfuls of butter into the frying-pan, and when it has become hot, add a table-spoonful of flour. Stir until smooth and frothy, being careful that it does not become brown, and then stir into the soup. Add a pint of cream that has been heated to the boiling-point. Beat together the yolks of two eggs and a cupful of cold milk, and stir this mixture into the soup. Serve immediately.

AI-modernized reading of the original text

From about two pounds of the neck of mutton remove all fat and bone. Put the bone into a stew-pan with two quarts of water, and simmer for one hour. Cut the lean mutton into cubes, and put it into a stew-pan with a scant half-teacupful of well-washed pearl barley, and two table-spoonfuls each of onion, carrot, turnip, and celery, all cut fine. Strain the water from the bones on this preparation, and place where the broth will simmer for three hours. When it begins to bubble, skim it, and add half a teaspoonful of pepper and a level table-spoonful of salt. At the end of the three hours put a tablespoonful of butter into a small saucepan, and place it on the fire. As soon as the butter becomes hot, add a tablespoonful of flour, and stir until the mixture is smooth and frothy. Stir this into the broth, add the minced parsley, and cook for ten minutes longer. This is such a substantial soup that it should be served for luncheon, or when the main part of the dinner is light. If the amount of salt and pepper given be insufficient, add more. Cream-of-Cauliflower Soup. Carefully wash a good-sized cauliflower, and putting it into a kettle that will hold little beside it, cover with boiling chicken stock, and boil slowly for thirty-five minutes. Boil together for twenty minutes a quart of milk and a large onion. When the cauliflower has been cooked for the prescribed time, take it up, and after putting aside a quarter of it, mash the remainder fine in a wooden bowl, using a vegetable-masher. Return this part to the liquor in which it was boiled (there should not be more than a quart), and add the milk in which the onion was cooked, as well as the slightest ' grating of nutmeg. Strain the mixture into the double-boiler, and return to the fire. Mix three large table-spoonfuls of butter with three of flour, and stir into the soup. Season with salt and pepper. Break into little pieces the quarter of the cauliflower which was reserved, and add to the soup. With ten minutes' more cooking, the dish will be finished. Cream-of-Macaroni Soup. Break up fine, and then wash, half a cupful of macaroni, and put it into the soup-pot with a quart of chicken stock, a quarter of an onion, a small slice of carrot, a stalk of celery, a small piece of cinnamon, and a slight grating of nutmeg. Cover, and cook very slowly for two hours. Tie together a sprig of parsley, a bay leaf, a leaf of sage, and a sprig of thyme, and allow the bunch to remain in the soup-pot for five minutes. Rub the soup through a puree sieve (one of coarse wire, sometimes called a squash sieve, may be used) ; then add one-third of a teaspoonful of white pepper and a heaping teaspoonful of salt, and rub through the sieve again. Return to the double-boiler, and cook for half an hour, At the end of that time put two table-spoonfuls of butter into the frying-pan, and when it has become hot, add a table-spoonful of flour. Stir until smooth and frothy, being careful that it does not become brown, and then stir into the soup. Add a pint of cream that has been heated to the boiling-point. Beat together the yolks of two eggs and a cupful of cold milk, and stir this mixture into the soup. Serve immediately.

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Scotch BrothBisque of MuttonCream-of-Cauliflower SoupCream-of-Macaroni Soup

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