Part 2

1 set of giblets 1 whole onion 1 chopped onion Grated rind of the third of a lemon A few drops of lemon juice 1 oz. butter 1 table-spoon flour 1 glass white wine Small bouquet of herbs 2 cloves 1 quart of stock

Scald and cut in pieces a set of giblets. Put in a sauce-pan with a quart of good stock, a whole onion stuck with two cloves and the lemon rind. Simmer until the giblets are very tender. Strain off the stock. Make a brown roux of the butter and flour (see p. 12). Add it to the stock with the herbs and an onion chopped fine. Boil hard for ten minutes. Strain through a fine sieve. Add a glass of white wine. Season with cayenne, salt, and a few drops of lemon juice.

Hare Soup

A large fresh hare 2 onions 1 carrot 2 pieces of celery Bouquet of herbs 4 cloves 4 pepper-corns Cayenne 1 glass of port 2 quarts of cold water

Cut a perfectly fresh hare into pieces, being careful to save all the blood. Let the pieces soak in two quarts of cold water in a stew-pan for an hour. Add the blood, and set on the fire. Bring to the boil, stirring and skimming frequently. Add the vegetables, herbs, spices and pepper-corns. Simmer gently for two or three hours. Strain off the liquid. Cut the meat from the bones. Set aside some of the best to be cut into small pieces. Pound the rest in a mortar and put through a tammy (see p. 60). Return to the sauce-pan with the stock. When it boils season highly, add a glass of port wine, and the small pieces of hare which have been reserved. Serve. Force-meat balls (see p. 104) may be added also.

Left-over Soup

Bones and trimmings of a 6 lb. roast of beef 1 mutton chop ¹⁄₂ lb. fresh gravy beef 2 quarts cold water 2 cloves 2 pepper-corns 1 baked apple ¹⁄₂ cup of cold boiled onions 2 pieces of celery Bouquet of herbs 1 cup cooked tomato, or 1 cup boiled macaroni

Cut up the meat. Break the bones. Put in a stew-pan with the cold water, vegetables, spices and apple. Bring to the boil. Simmer for two or three hours. Strain. Set aside to cool. Remove fat. When required heat to boiling point. Season. Add the tomato or macaroni.

Mock-Turtle

1 calf’s head 1 old fowl (partly roasted) 1 knuckle of veal 3 slices raw ham 2 quarts of stock Carrots, celery, green onions ¹⁄₂ lb. mushrooms 4 shallots A large bouquet of parsley, thyme, bay-leaf, sweet basil and marjoram 8 cloves 2 blades of mace ¹⁄₂ pint sherry Tea-spoonful lemon juice White roux

Scald a calf’s head. Bone it. (Do this by making a sharp incision down to the bone from the back of the head to the nose and peeling back the flesh on each side with a knife.) Put the head in a sauce-pan. Cover it with cold water. Boil it for quarter of an hour, skimming from time to time. Then take it out and put it in a basin full of cold water.

Butter the bottom of a large stock-pot. Put in it an old fowl partly roasted (of which the breast is kept back for forcemeat balls), a knuckle of veal, the ham, and two quarts of good stock. Boil quickly until the stock is reduced to one pint. Set back to simmer gently for half-an-hour. Fill up the stock-pot with water.

Take the head out of the water. Pare away any rough parts in the mouth. Put in the stock-pot. Bring to the boil. Skim thoroughly. Add the vegetables, spices and bouquet. Simmer gently until the head is tender. Remove the head. Strain the broth. When the meat is cool cut it up into small squares (reserving a little for forcemeat balls).

Thicken the stock with light-coloured roux (p. 12). Let it boil up. Skim off the butter that comes to the surface. Add half a pint of sherry. Season with cayenne. Add a tea-spoonful of lemon juice, and the pieces of calf’s head. Boil ten minutes. Add two or three dozen forcemeat balls (see p. 104).

Mulligatawny

2 chickens (or 2 rabbits) 2 quarts veal stock 2 carrots 4 onions 1 head of celery and 2 pieces of celery A bouquet of herbs and parsley 2 table-spoons flour 1 table-spoon curry powder 1 ” ” paste ¹⁄₂ lb. Patna rice ¹⁄₄ lb. butter

Cut up the chickens or rabbits into small pieces. Put them in a sauce-pan with a quart of good veal stock and a carrot, turnip, apple, parsley, and a bouquet of herbs. Bring to the boil and simmer gently until the meat is tender, stirring from time to time. Strain off the stock. Cut the meat from the bones, and set aside to cool.

Fry three onions, a carrot, and a head of celery (all finely sliced) very slowly in a quarter of a pound of butter until they are a rich golden brown. Add two table-spoons of flour. Stir in till smooth. Add a table-spoon of curry powder, and the same quantity of curry paste. Season with cayenne and salt. Add the vegetables to the stock, and add more veal stock if required. Let it boil up. Skim. Simmer half-an-hour very gently. Put through a tammy. Pour over the meat of the chickens or rabbits (which should be cut into neat pieces). Heat gently, and simmer for another ten minutes. If desired half a pint of scalded cream can be added just before serving. Serve with plain boiled Patna rice (see p. 106).

Ox-tail Soup

1 ox tail 2 quarts water or stock 1 onion 2 carrots 2 ozs. butter 1 head of celery 2 cloves 2 pepper-corns Blade of mace A lump of sugar ¹⁄₂ a pint of mixed parboiled vegetables

Wash the ox tail and cut it up into joints. Lay these in cold water for two hours. Slice finely a large onion and two carrots. Melt two ounces of butter in a sauce-pan and fry the onion and carrots in it. When they are slightly browned add the ox tail. Brown it a little. Put the vegetables and ox tail in a stock-pot. Add the celery finely cut up. Cover with two quarts of water or beef stock. Add the spice and seasoning. Bring to the boil. Skim thoroughly. Simmer until the meat separates from the bone and the gristle is quite soft. Strain through a napkin.

Cut the best of the meat into pieces. Put them into a stew-pan. Add the strained stock, half a pint of mixed parboiled vegetables cut in small rounds, or olive-shaped, a lump of sugar and more pepper if required. Heat and simmer until vegetables are tender.

The vegetables should be shaped with a vegetable cutter, and are best parboiled in a little stock.

Ox-tail soup may be thickened by a purée of carrots, turnips, peas or lentils. The purée is made by boiling whichever vegetable is required until very tender, and pressing it through a sieve or tammy. Add it to the strained stock and mix well.

Venison Soup

1¹⁄₂ lbs. venison ¹⁄₂ lb. salt pork or raw ham 1 onion ¹⁄₂ a head of celery 1 blade of mace 6 pepper-corns Brown roux 1 table-spoon Worcester sauce 1 ” Mushroom ketchup 1 glass Madeira or brown sherry

Cut up the meat and vegetables. Put them in a stew-pan. Add just enough water to cover them. Stew them slowly, with the lid on, for an hour. Add nearly a quart of boiling water, the mace and pepper-corns. Simmer for two hours. Strain. Season. Thicken with brown roux (one table-spoon butter, one table-spoon flour, see p. 12). Add the Worcester sauce, mushroom ketchup, and wine.

Thickened Vegetable Soups made with Stock

PAGE

Artichoke Soup 35

Asparagus Soup 35

Cauliflower Soup 36

Celery Soup 36

Chestnut Soup 37

Green Pea Soup 37

Mushroom Soup 38

Polish Soup 39

Tomato Soup 39

Artichoke Soup

4 artichokes 2 ozs. butter 1 quart white stock 1 cup cream or milk 1 tea-spoon sugar

Wash and peel the artichokes. Cut them in slices. Put the butter in a sauce-pan. Melt it. Add the artichokes. Allow them to simmer until tender, but be careful not to let them brown. Add the boiling stock and a tea-spoon of sugar. Simmer for half-an-hour. Rub through a tammy. Heat again. Season. At the last minute add a cup of boiling cream or milk.

Asparagus Soup

1 lb. veal 1 quart water 1 large bundle of asparagus 1 table-spoon flour 1 gill of cream

Cut off the stalks of the asparagus. Put them in a stew-pan with the veal (which should be cut up) and water. Bring to the boil. Skim. Simmer for three hours. Strain off the broth. Add the asparagus heads. Season. Boil for twenty minutes. Thicken with a table-spoon of cornflour rubbed smooth in a gill of cream. Boil for ten minutes. Serve with croûtons (see p. 103).

Cauliflower Soup

1 quart white stock 1 table-spoon chopped onion 1 pint milk or cream 1 boiled cauliflower

Boil the milk or cream with the onion. Heat the stock. Rub half of the cauliflower through a sieve. Add it to the stock. Add the boiling milk (which has been strained off the onions). Season. Add table-spoonful butter in small pieces, and the rest of the cauliflower cut in small branches.

If wished the soup can be slightly thickened with a table-spoon of white roux. (See p. 12).

Celery Soup

1 quart white stock 4 heads of celery 2 table-spoons white roux 1 gill cream

Put three heads of celery into the stock, and boil until very tender. Strain off the soup, and return to the sauce-pan. Add the fourth head of celery finely cut. Simmer till tender. Thicken with the white roux. Scald a gill of cream and add to the soup. Season and serve.

Chestnut Soup

2 lbs. chestnuts 1 pint consommé 1 pint cream

Boil the chestnuts until tender. Remove shells and peel them whole. Save ten whole, rub all the rest through a fine sieve.

Heat the consommé. Scald the cream. Mix together. Season with salt and pepper. Add the chestnuts. Stir until well mixed, but do not allow the soup to boil. Just before serving cut up the ten chestnuts into small pieces and add to the soup.

Green Pea Soup

1 quart water 1 lb. shin of beef 1 quart young green peas 1 table-spoon flour 1 sprig of mint

Wash and boil the empty pea-pods, with a piece of mint, in a quart of salted water for an hour. Skim. Strain off the pods. Add them to the meat (cut in small pieces) in a sauce-pan. Simmer gently for an hour-and-a-half. Strain off the stock. Season. Add the shelled peas to it. Boil gently for twenty minutes. Add the flour mixed smooth with a little of the stock, and the parsley. Boil for ten minutes.

Mushroom Soup

1 lb. fresh small mushrooms 1 pint rich milk or cream 1 pint consommé 1 table-spoon flour 1 table-spoon butter

Set aside twelve mushrooms. Cut them in half. Cook separately. Chop the rest into small pieces and fry in the butter, adding a table-spoonful of flour and mixing until perfectly smooth. Put in a stew-pan and add the scalded milk or cream, and the boiling consommé. Simmer for quarter of an hour. Season. Rub through a sieve. Strain through muslin. Heat again very gently. Add the cooked mushrooms, and do not allow it to boil.

Polish Soup

1 beet-root 2 onions 1 quart brown stock 1 glass red wine 1 cup thick cream

Cut up the beet-root and onions in small pieces. Put them in a sauce-pan, and pour over them the stock, which should be very rich and of a good dark colour. Bring to a boil and simmer for an hour-and-a-half. Put through a tammy. Put back on the fire, add the wine. Season with salt, pepper and cayenne. Heat well, but do not allow it to boil. Just before serving add the cream, which should be scalded. Or the cream may be served separately, in which case it should be cold.

Tomato Soup

1 quart of stock 1 tea-spoonful sugar ¹⁄₂ a tin of tomatoes 1 onion 1 tea-spoonful butter

Slice the onion. Fry it in the butter. Add it to the tomatoes. Heat them in a sauce-pan, and allow them to simmer for fifteen minutes. Rub through a sieve. Put to the stock. Season and add a lump of sugar. Heat. Serve with croûtons.

Vegetable Soups made without Stock

PAGE

Artichoke Soup 42

Carrot Soup 42

Celery Cream 43

Mock Bisque 44

Portuguese Soup 44

Potato Cream 45

Potato Soup 46

Sorrel Soup 46

Summer Soup 47

Tomato Soup 47

Artichoke Soup

4 artichokes 1 pint water 1 pint milk 1 onion

Boil the artichokes in a pint of water. Mash them. Press them through a sieve, and mix them again with the water in which they were boiled.

Boil an onion in the milk. Remove the onion. Add the milk to the artichokes. Bring to the boil. Season. Serve with croûtons (see p. 103).

Carrot Soup

3 large carrots 1 onion 1 quart cold water 2 ozs. of butter ¹⁄₂ a pint milk or cream 1 table-spoon flour 1 tea-spoon powdered sugar

Scrape the carrots and slice them finely, rejecting the hard yellow inside. Put them in a sauce-pan with a quart of cold water. Simmer gently for three quarters of an hour. Slice the onion, and fry it a light brown in the butter. Add it to the carrots, and put all through a fine sieve. Put the purée into a sauce-pan with the water in which the carrots were cooked. Thicken with the flour. Stir continually. Allow it to boil for five minutes. Season. Add a tea-spoonful powdered sugar. Just before serving add half a pint of scalded milk or cream.

Celery Cream

1 head celery 1 pint water 1 pint milk or cream 1 table-spoon chopped onion 2 table-spoons white roux

Wash the celery. Cut it into small pieces. Throw it into one pint boiling salted water. Boil till very tender. Put through a sieve, and return to the water in which it was cooked. Boil the milk with the onion. Strain. Add the milk to the celery. Bring to the boil again. Stir in the white roux (p. 12). Season. Boil five minutes. Strain into soup tureen.

Mock Bisque

¹⁄₂ tin of tomatoes 1 quart milk 2 ozs. butter 1 table-spoon white roux ¹⁄₂ salt-spoon carbonate of soda

Stew the tomatoes until very soft. Add the carbonate of soda and sugar. Put through a fine sieve. Set in a small sauce-pan on the fire to keep hot. Heat the milk, thicken it with white roux (flour and butter, see p. 12). Let it boil a few minutes, stirring continually. Season. Add the tomatoes and serve immediately. (The tomatoes should not be added until actually ready to serve.)

Portuguese Soup

3 tomatoes 1 Spanish onion A small bunch of herbs 2 large slices of stale bread 1 oz. grated cheese (parmesan) 1 quart hot water 1 oz. butter

Cut up the tomatoes and onions. Fry a light brown in butter. Put them in a stew-pan and cover with a quart of hot water. Let it boil, and then stand aside to simmer for half-an-hour. Strain off the liquid. Rub the vegetables through a coarse sieve. Return to the fire, season, and make very hot. Break up the bread and put it in the bottom of a hot soup tureen. Sprinkle a little of the grated cheese upon it. Pour the soup over it. Sprinkle the rest of the cheese on the soup.

Potato Cream

1 pint milk 1 gill cream 2 potatoes 1 onion 1 tea-cup cooked French beans 1 dessert-spoonful chopped cooked carrot 1 tea-spoon Liebig’s extract 1 small table-spoon white roux

Boil the potatoes and onion. Put them through a sieve. Add them to the milk, which should be boiling. Add the white roux (see p. 12), the Liebig (diluted with a little water) and seasoning. Stir for a minute or two. Cut the French beans into small pieces. Add them and the very finely chopped carrot to the soup. Stir in the scalded cream.

Potato Soup

3 potatoes 1 quart milk 1 table-spoon chopped onion A little celery or ¹⁄₂ a tea-spoon celery salt 1 table-spoon white roux 1 table-spoon chopped parsley

Peel the potatoes. Soak them in cold water for half-an-hour. Cook them in boiling water until soft. Drain off the water. Put the potatoes through a sieve. Boil the milk with the onion and celery (or celery salt). Strain. Add to the potatoes. Stir in the white roux (see p. 12). Season. Boil for five minutes. Add the parsley.

Sorrel Soup

1 handful of sorrel 1 pint of water 1 tea-cup cream or milk Bread

Wash and prepare a handful of sorrel. Put it in a sauce-pan with the butter and a pint of water. Season. Boil gently for a quarter of an hour. Add a little cream or milk. Put several very thin slices of bread in the soup tureen, and pour the soup over them.

Rice or tapioca can be added to the soup.

Summer Soup

1 cucumber 2 cabbage lettuces 1 onion Small handful of spinach A piece of mint A pint of shelled peas 2 ozs. butter A slice of ham

Wash the lettuces and cut them up. Cut up the cucumber and onion. Put them with half a pint of peas, the mint, ham and butter into a stew-pan. Cover with a little more than a quart of cold water. Bring to a boil, and then simmer gently for three hours. Strain off the liquid. Pass the vegetables through a sieve. Add to the liquid. Set on the fire again. Season. Add half a pint of green peas which have already been boiled.

Tomato Soup

1 tin of tomatoes 1 pint boiling water 1 table-spoon sugar 4 cloves 2 pepper-corns 1 table-spoon butter 1 ” flour 1 ” chopped onion 1 ” ” parsley

Put the tomatoes, water, sugar, cloves and pepper-corns in a porcelain-lined sauce-pot. Simmer for half-an-hour. Fry the onions and parsley in the butter, being careful not to burn. Add the flour to them, mix smooth. Add them to the tomatoes. Simmer for ten minutes. Strain through a fine sieve. Season. Serve with rice (see p. 106) or croûtons (see p. 103).

Soups thickened with a Liaison of Cream and Yolk of Egg

PAGE

Brown Bread Soup 51

Cauliflower Cream 51

Cream of Rice 52

Cucumber Soup 52

Dutch Soup 53

Flemish Soup 53

Friar’s Chicken 54

Italian Macaroni Soup--I 54

Macaroni Soup--II 55

Russian Soup 56

Turkish Soup 56

Water-cress Soup 57

White Chicken Soup 57

White Veal Soup 58

In thickening soups with a liaison of cream (or milk) and yolk of egg, the eggs must first be well beaten, then the cream should be added to them and thoroughly mixed. When this is done take a tea-cup of hot stock and mix it slowly with the liaison. Strain it all through a fine sieve or muslin, and add gradually to the soup, which must on no account be allowed to boil after the liaison is added, although it should be stirred over a gentle fire until it thickens.

In thickening soup with eggs only, beat the required number of eggs, add a little warm stock to them. Strain, and add gradually to the soup.

Brown Bread Soup

1 quart stock 4 or 5 small slices of brown bread ¹⁄₂ head of celery 1 carrot 4 table-spoons glaze 4 yolks of eggs 1 gill sour cream

Toast the brown bread. Add it with the sliced celery and carrot to a rich stock from which all the fat has not been removed. Bring to a boil. Simmer for an hour. Add four table-spoons glaze. Put all through a sieve. Heat gently. Add the liaison of eggs and cream. Serve with croûtons made of brown bread (see p. 103).

This soup can be made with German black bread.

Cauliflower Cream

1 quart chicken stock 1 cup cooked cauliflower 2 yolks of eggs ¹⁄₂ pint cream 1 cup button mushrooms

Put the cauliflower through a fine sieve. Add it to the boiling stock. Season. Add the liaison of cream and egg.

Place the cooked mushrooms at the bottom of a soup tureen. Pour the soup over them.

Cream of Rice with Parmesan

¹⁄₄ lb. Carolina rice 1 quart chicken stock 1 gill cream ¹⁄₂ oz. Parmesan 2 yolks of eggs

Wash the rice. Boil it for ten minutes in water. Drain. Add to the stock. Simmer until the rice is tender. Put through a fine sieve. Add to the stock. Mix in the cheese. Add the liaison of cream and eggs (see p. 50).

Quenelles of chicken (see p. 105) can be added if desired, or rice balls (see p. 107).

Cucumber Soup

1 cucumber 1¹⁄₂ pints white stock 1 oz. butter 1 onion Small handful of sorrel A little chervil 1 gill of cream 2 eggs

Cut the cucumber into thin slices. Sprinkle salt over them. Leave them for an hour. Drain. Put them in a sauce-pan with the butter, the onion, chervil and sorrel finely minced. Add the stock. Season. Simmer for twenty minutes. Add the liaison of cream and eggs and serve.

Dutch Soup

2 carrots 2 turnips 1 cucumber 1 quart chicken or veal broth Yolks of 3 eggs 1 gill of cream Tea-spoonful butter 1 gill cooked French beans 1 gill cooked young peas

Cut the carrots, turnips and cucumber into olive-shaped pieces. Blanch for three minutes in boiling water. Add to the stock, and simmer until the vegetables are tender. Take off the fire. Season. Add the yolks and cream and butter (in small pieces). Stir over the fire until the soup thickens.

Put the freshly cooked peas and beans (cut into dice) into the soup tureen. Pour the soup over them.

Flemish Soup

1 quart veal stock 1 handful spinach and sorrel ¹⁄₂ pint cream 3 yolks of eggs

Boil the chopped spinach and sorrel in the stock until tender. Season. Just before serving add the liaison of eggs and cream. Stir continually until it thickens. Serve with croûtons (p. 103).

Friar’s Chicken

1 quart veal stock 1 chicken 3 yolks of eggs 1 pint cream or milk 2 table-spoons chopped parsley

Cut the chicken into joints. Scald and skin them. Add them to the stock. Season. Bring to the boil. Simmer gently for an hour. Skim from time to time. Strain. Add the liaison of egg and cream, and the parsley.

Italian Macaroni Soup--I

5 ozs. macaroni 2 ozs. butter 1 quart white stock ¹⁄₂ pint cream or milk 3 yolks of eggs 1 oz. grated Parmesan

Cut the macaroni in boiling water, adding butter, salt and pepper. Boil for half-an-hour. Drain. Cut in half-inch lengths.

Heat the white stock. Add the macaroni to it. Simmer another half-hour. Add liaison of eggs and cream (or milk) and the grated cheese.

Macaroni Soup--II

¹⁄₂ lb. macaroni A little more than 1 quart chicken stock About 30 forcemeat balls 4 yolks of eggs 1 gill of cream

Boil the macaroni for ten minutes in cold water. Drain it. Cut it in finger-lengths. Cook it again for fifteen minutes in a little clear chicken stock. In a hot dish lay first a layer of macaroni, then one of small chicken forcemeat balls (see p. 104), then another layer of macaroni, etc.

Heat a quart of clear chicken stock to boiling point. Add a liaison of the yolks of four eggs and a gill of cream. Strain. Serve in a soup tureen with the dish of macaroni and forcemeat balls.

Russian Soup

2 kidneys 2 small onions ¹⁄₄ lb. mushrooms 1 dozen small olives 3 gherkins 1 quart strong stock Yolks of two eggs

Melt the butter and fry the kidneys and onions (finely cut up) in it very gently for five minutes. Cook the mushrooms separately. Put the kidneys, onions, mushrooms, olives and gherkins (finely sliced) in a hot soup tureen. Pour over them a quart of rich, dark, well-seasoned brown stock, which has been thickened with the yolks of two eggs.

Turkish Soup

1 quart of veal or beef stock ¹⁄₂ a tea-cup of rice 2 yolks of eggs 1 table-spoon cream

Boil the rice and stock together until the rice is tender. Press through a sieve. Season. Add the yolks and cream. Serve with croûtons.

Water-cress Soup

3 potatoes 1 handful chopped water-cress 1 quart stock (or water) 2 yolks of eggs 1 table-spoon cream 1 oz. butter 1 tea-spoon white roux

Peel and wash the potatoes. Cook them in a little stock. When tender mash them and put through a sieve. Add them to the rest of the stock. Put back on the fire. Heat gently. Add a tea-spoonful of white roux (see p. 12). Add the butter in small pieces.

Make a liaison of the eggs and cream. Stir into the soup. Add the water-cress uncooked. Serve at once, before the water-cress becomes limp.

White Chicken Soup

The water in which a fowl has been boiled The carcase and bones of the fowl 1 pint milk or cream 1 table-spoon chopped onion 2 table-spoons ” celery Yolks of two eggs 1 gill chopped and cooked carrot and green peas