Chop up the beef fine; clean the vegetables and cut them into small
pieces. After removing all the fat from the stock, which should now be
in the form of jelly, place it in a stew-pan with the meat and
vegetables. Whisk it over the fire until just on boiling point, when it
should be left to boil up well. It should now be clear. Fix a clean
kitchen-cloth on the legs of a chair, placed with its seat on a table;
pour boiling water several times through the cloth into a basin, and
then let the soup run twice slowly through the cloth.
_Another Way._—Use 2 whites of eggs whisked in ½ pint cold water,
instead of the gravy beef.
Green Pea Soup. Time—1 hour.
1 pint green peas, 1 quart stock, a few sprigs parsley, a small bunch of
mint, salt and pepper to taste, 1 tablespoonful flour.
Put the stock on, and when it boils add the salt, peas and other
ingredients. When the vegetables are tender pass them through a sieve
with the stock they were boiled in; boil it up again in a clean
stew-pan; thicken it carefully with flour, and cook 10 minutes.
Julienne Soup. Time—2 hours.
1 large carrot, 1 small turnip, 2 leeks, 1 onion, ½ head celery, 2 oz.
dripping, 1 cabbage-lettuce, a little tarragon and chervil, 1
teaspoonful sugar, salt to taste, 3 pints stock.
Shred all the vegetables to the same length and size; fry all except the
lettuce, tarragon and chervil, a light brown in the dripping in the
stew-pan. Clear the stock as directed on page 2; boil it and add it with
the sugar and salt to the vegetables; skim well until all grease is
removed, add the lettuce, tarragon, and chervil; let it boil a few
minutes, and serve.
Kugel.
1 pint dried green peas, 1 quart large haricot beans, both soaked
over-night; 2 lbs. clod, 1 large onion stuffed with cloves, 1
tablespoonful flour; salt and pepper to taste.
_Pudding._
2 eggs, ¼ lb. suet, ½ lb. flour, ¼ lb. brown sugar, ¼ lb. currants, ¼
lb. raisins or sultanas, 2 oz. candied peel: spice to taste.
Shred the suet and candied peel, wash and dry the currants, stone the
raisins, mix all the dry ingredients together, add the eggs,
well-beaten, place in a greased basin and tie a cloth over. Put the
basin at the bottom of a large earthenware pan; place a plate on the top
of the basin and the meat on this. Throw the peas, beans, onion, pepper,
salt and flour into the pan, cover all with water, and tie a piece of
brown paper over the pan. Put it in the oven when the cooking is
finished on Friday, and dish up when required on Saturday, serving the
soup, meat, and pudding as separate courses.
Liver Soup. Time—2 hours.
1 quart pot-liquor, 6 oz. liver, 1 egg, 3 oz. dripping, 2 tablespoonfuls
flour, half small roll; pepper and salt to taste.
Brown the flour in the dripping; add the liver cut in small pieces, the
egg and bread, and let all brown in the pan until thoroughly done a good
dark colour. Pound it, and return to the saucepan with the pepper, salt,
and pot-liquor, to simmer about 1 hour.
Mock Turtle Soup. Time—1½ hour.
1 bullock’s foot, 2 lbs. shin of beef, 2 carrots, 2 turnips, 1 small
head celery, 1 leek, 1 onion, 6 oz. dripping, ½ lb. flour; bay-leaves,
cloves, cayenne, and ground mace; 1 wineglassful sherry.
The day before the soup is required cut up the foot and put it in a
saucepan with 2 quarts of cold water; simmer 5 hours, then strain; cut
all the flesh off the bones and chop it up into neat pieces. Put on the
shin separately in 2 quarts of cold water, and simmer 4 or 5 hours.
Prepare the vegetables, cut them up, fry them in the fat in a large
stew-pan; when soft add the flour, and stir till rather brown. Add the
stock from the foot, then that from the shin, the bay-leaves and all the
other ingredients. When it boils pass it all through a sieve, add the
pieces of bullock’s foot, and simmer ½ hour. A little soy may be added
if required. Before serving pour the wine into the bottom of the tureen.
Mulligatawny Soup. Time—2 hours.
2 oz. dripping, 2 onions, 2 apples, 2 or 3 carrots, 1 turnip, a few
sticks celery, a bunch of herbs, 2 quarts stock or pot-liquor, 2
tablespoonfuls flour, 1 tablespoonful curry powder, 1 dessertspoonful
curry paste, 1 gill water, 1 teaspoonful salt.
Prepare the vegetables, fry the onions in hot dripping in the stew-pan;
when brown add the apples cut up and cored, carrots, turnip, celery,
herbs and salt. Boil these in the stock. Mix the flour, curry paste and
powder into a smooth paste with the water, pour into the soup, and stir
till it boils. The fat should be skimmed off as it rises. Boil at least
1 hour, and then strain through a sieve. Serve with well-boiled rice
(see page 35).
Mutton Broth. Time—2½ to 3 hours.
2 lbs. scrag of mutton, 2 oz. pearl barley or rice, 1 turnip, 1 onion, 1
carrot, 1 leek, 1 teaspoonful chopped parsley, 1 teaspoonful salt, 1
quart water.
Cut the meat into small pieces (removing the fat), and put it into a
saucepan with the bones, cold water and salt; bring to the boil. Draw to
the side of the fire as soon as the broth boils, skim well. Simmer for
1½ hour, skimming occasionally. Prepare the vegetables and rice, add
them and let all simmer ½ hour till the vegetables are tender. Add the
parsley just before serving.
Ox-tail Soup. Time—4 hours.
1 ox-tail, 2 oz. dripping, 1 carrot, 1 small turnip, 2 onions, 2
shalots, 1 tooth garlic or 1 leek, a bunch of herbs, a few sticks
celery, a little mace, cinnamon, and 2 cloves, 2 quarts water or
pot-liquor, salt, 2 or 3 mushrooms, 1 gill sherry or chablis.
Prepare the vegetables, cut them up, wash and wipe the ox-tail, cut it
in pieces and fry all in hot dripping in a large stew pan. Add the
herbs, spice, seasoning and water. When boiling skim off the fat and
then stew gently for 3 hours; strain it into a basin, putting the pieces
of ox-tail into the tureen with the sherry or chablis. Pour the soup
into a stew-pan, stir till it boils. Add the mushrooms, and cook from 10
to 15 minutes, skimming off any scum; strain the soup and pour over the
ox-tail.
Tomato Soup. Time—1½ hour.
2 quarts stock, 2 lbs. tomatoes or 1 tin tomatoes, 2 leeks, 2 carrots, 2
turnips; pepper and salt to taste; thyme, and half a bay-leaf, 1
teaspoonful chopped parsley, 1 oz. dripping, 2 tablespoonfuls flour.
Prepare and cut up the vegetables, boil all for half an hour in ½ pint
water, and then pulp through a sieve. Warm the dripping in a stew-pan,
stir the flour in smoothly, pour the pulped vegetables and stock on to
it slowly, and let all thicken over the fire.
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