a. cupful of boiling water, boil ten minutes, drain and set it in readiness to add to the vegetables as soon as done. Then put the vegetables and lettuce in the stock, which should be at the boiling point ; add salt and pepper, cook gently, tightly covered, for fifteen minutes, and serve. BEEF SOUP, WITH BARLEY. This soup is very frequently made, and as its cost is small, it will commend itself to those who have to con- sider any outlay, however small. Two pounds of round of beef. Two quarts of water. One onion. One slice of carrot. One stalk of celery. One bay-leaf. Two cloves. One third of a cupful of pearl barley, One table spoonful of butter. One table-spoonful of flour. Salt and pepper to taste✪ Beef Soup with Barley. Remove all the fat from the meat, cut the latter into small pieces and chop it finely. Place the meat over the fire with the water, heat slowly and let it simmer gently three hours. Add the vegetables, and simmer one hour longer. Meantime cook the barley very slowly for two hours in plenty of water ; then strain the soup, add to it the barley, and let all boil up. Put the butter in a frying-pan, and when hot, add the flour, stirring until the paste is smooth and brown. Turn the paste into the soup, season with salt and pepper, and serve. SOUPS. 85 TURKISH SOUP. One quart of stock. One-half tea-cupful of rice. Two eggs (yolks only). One table-spoonful of cream. Salt and pepper to taste✪ Turkish Soup. Boil the rice and stock together for twenty minutes, keeping the kettle tightly covered. Press them through a sieve, returning to the fire all that runs through. Add to this the cream, into which has been stirred the beaten yolks ; and cook for two or three minutes, stirring all the time to prevent burning. Season and serve at once. MOCK TURTLE SOUP, The basis of this soup is calf's-head, one head making six quarts of soup. This, may seem a large quantity of soup to make at one time, but it will keep well. Half of a head cannot be bought, so it is necessary to make the full quantity. One calfs head Six pounds of the shin of veal. Eight quarts of water ^ Two table-spoonfuls of chopped carrot. Two table-spoonfuls of chopped turnip. Four table-spoonfuls of butter. Six table-spoonfuls of arrow-root. Three table-spoonfuls of ketchup. Three stalks of celery.^ One-half blade of mace. Ten cloves. Twenty pepper-corns. One bay-leaf. 86 THE PA TTERN COOK-BOOK. Two lemons. One glass of sherry. One small piece of cinnamon✪ Mock Turtle Soup. Have the butcher split and scrape the head and saw the bone of the veal into several pieces. Wash all care- fully. Place the head in a large pan and soak it for tVvO hours, keeping it covered with cold water ; then take it out, drain thoroughly, remove the brains, place the head and shin of veal in the soup-kettle with the water, heat slowly, and keep at the boiling point for three hours. At the expiration of this time skim out the shin of veal, and also remove the head, being careful not to break it. Strain the stock, and place all but two quarts aside to cool. Return the two quarts to the kettle with the shin of veal, add the spices, cover tightly, and permit the whole to simmer slowly. Fry the vegetables gently in the butter for twenty minutes, browning them at the last ; and, adding them to the veal, simmer four hours. Strain the stock, and set it away to cool.

AI-modernized reading of the original text

a cupful of boiling water, boil ten minutes, drain and set it in readiness to add to the vegetables as soon as done. Then put the vegetables and lettuce in the stock, which should be at the boiling point ; add salt and pepper, cook gently, tightly covered, for fifteen minutes, and serve. BEEF SOUP, WITH BARLEY. This soup is very frequently made, and as its cost is small, it will commend itself to those who have to consider any outlay, however small. Two pounds of round of beef. Two quarts of water. One onion. One slice of carrot. One stalk of celery. One bay-leaf. Two cloves. One third of a cupful of pearl barley, One table spoonful of butter. One table-spoonful of flour. Salt and pepper to taste. Remove all the fat from the meat, cut the latter into small pieces and chop it finely. Place the meat over the fire with the water, heat slowly and let it simmer gently three hours. Add the vegetables, and simmer one hour longer. Meantime cook the barley very slowly for two hours in plenty of water ; then strain the soup, add to it the barley, and let all boil up. Put the butter in a frying-pan, and when hot, add the flour, stirring until the paste is smooth and brown. Turn the paste into the soup, season with salt and pepper, and serve. TURKISH SOUP. One quart of stock. One-half tea-cupful of rice. Two eggs (yolks only). One table-spoonful of cream. Salt and pepper to taste. Boil the rice and stock together for twenty minutes, keeping the kettle tightly covered. Press them through a sieve, returning to the fire all that runs through. Add to this the cream, into which has been stirred the beaten yolks ; and cook for two or three minutes, stirring all the time to prevent burning. Season and serve at once. MOCK TURTLE SOUP, The basis of this soup is calf's-head, one head making six quarts of soup. This, may seem a large quantity of soup to make at one time, but it will keep well. Half of a head cannot be bought, so it is necessary to make the full quantity. One calfs head Six pounds of the shin of veal. Eight quarts of water ^ Two table-spoonfuls of chopped carrot. Two table-spoonfuls of chopped turnip. Four table-spoonfuls of butter. Six table-spoonfuls of arrow-root. Three table-spoonfuls of ketchup. Three stalks of celery.^ One-half blade of mace. Ten cloves. Twenty pepper-corns. One bay-leaf. Two lemons. One glass of sherry. One small piece of cinnamon. Have the butcher split and scrape the head and saw the bone of the veal into several pieces. Wash all carefully. Place the head in a large pan and soak it for tVvO hours, keeping it covered with cold water ; then take it out, drain thoroughly, remove the brains, place the head and shin of veal in the soup-kettle with the water, heat slowly, and keep at the boiling point for three hours. At the expiration of this time skim out the shin of veal, and also remove the head, being careful not to break it. Strain the stock, and place all but two quarts aside to cool. Return the two quarts to the kettle with the shin of veal, add the spices, cover tightly, and permit the whole to simmer slowly. Fry the vegetables gently in the butter for twenty minutes, browning them at the last ; and, adding them to the veal, simmer four hours. Strain the stock, and set it away to cool.

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Beef Soup with BarleySoup with BarleyTurkish SoupMock Turtle Soup

The Pattern cook-book