The official handbook for the National Training School for Cookery

12. Half-an-hour before the stock is done, we put two ounces of butter into another stewpan. 13. We take one carrot, wash it, scrape it clean with a knife, and cut it up into rounds the size of a shilling. 14. We take a small turnip, wash it, peel it, and cut it up like the carrot. 15. We add these vegetables to the butter, put the stewpan on the fire, and let them cook for ten minutes ; we must stir them occasionally, and not allow them to discolour. 16. When the stock is ready, we should take the pieces of ox-tail out, and pour the stock through a strainer into a basin. 17. We put three ounces of flour into the stewpan, with the vegetables and butter, and stir well. 18. We now add the stock to the stewpan, put it over the fire, and stir well until it boils and thickens, then move the stewpan to the side of the fire, and let it simmer until the vegetables are tender: it will take about a quarter of an hour. Lessons on Making Soup. — Ox- Tail Soitp. 1 9 3 19. We must watch it, and carefully skim it, and remove any fat that rises to the top. 20. We now add the pieces of ox-tail to the soup, and let it just warm. 21. For serving, we pour the soup into a hot souptureen. 194 National Training School for Cookery. Lesson No. io. SEMOLINA SOUP. Average cost of " Semolina Soup " {about one quart). d. 1 quart of second stock j\ 2 tablespoonsful of semolina ij J pint of milk i L Salt and pepper j x* ~9i (Stock already made.) Time required, about half-an-hour . Now we will show you how to make Semolina Soup. 1. We put one quart of second stock (or stock from pot-aufeu) into a saucepan, and put it on the fire to boil. 2. When the stock is boiling, we stir in very gradually, tzvo tablespoonsful of Semolina. 3. We must stir it well while it boils, for ten minutes. 4. We now add half a pint of milk, and pepper and salt to taste. N.B. — The milk might be omitted if not required. 5. We let the soup warm through, stirring well all the time, and then pour it into a hot soup tureen, or basin, for serving. N.B. — Toasted, or fried bread, cut in the shape of dice, should be served with this soup. Lessons on Making Soup. — Milk Soup. 195 Lesson No. it. MILK SOUP. Average cost of "Milk Soup" (about two quarts). d. 2 lbs. potatoes 2 2 leeks or onions 1 2 oz. butter 2 £ oz. salt ) x Pepper J °* I pint of milk 2^ 3 tablespoonsful of tapioca i| Time required, about two hours and a half. Now we will show you how to make Milk Soup. 1. We put two quarts of 'water into a large saucepan, and put it on the fire to boil. 2. We take two pounds of potatoes, wash, and scrub them clean in cold water, peel them, and cut them in quarters. 3. We take two leeks, cut off the green tops of the leaves. wash them well in cold water, and cut them up. N.B. — Onions can be used instead of leeks, only they would give a stronger flavour. 4. We put two ounces of butter into a stewpan, we add the vegetables, put the stewpan on the fire, and let the vegetables sweat in the butter for five minutes. 5. When the water is quite boiling we pour in the vegetables and butter, we also add a quarter of an ounce of salty and pepper to tastee 6. We let it boil till done to a mash.