2 lbs. lean mutton
¹⁄₄ lb. barley
2 turnips
2 carrots
1 leek or onion
2 table-spoons chopped parsley
2 quarts of water
Trim the mutton and cut it into small dice-shaped pieces. Put it with the barley in a sauce-pan. Cover with the water. Bring to a boil. Simmer for two hours, skimming from time to time. Add the vegetables, which should be finely chopped, and the parsley. Season. Simmer for forty minutes.
1 chicken
1 quart cold water
1 onion
2 table-spoons of rice
Clean the chicken. Separate it into joints, removing all skin and fat. Put it into a sauce-pan and cover with the cold water. Add the onion sliced. Simmer until the chicken is tender. Remove the breast of the chicken from the sauce-pan. Let the rest continue to simmer until the meat comes clean away from the bones. Strain off the broth. Remove the fat. Take two table-spoonfuls of rice which has already been washed and soaked for half-an-hour. Put the broth on the fire again. Add to it the rice. Season. Add the breast of the chicken cut in small pieces. Simmer until the rice is tender. A cup of scalded cream can be added just before serving.
1 fowl
2 lbs. shin of beef or knuckle of veal
2 quarts of water
12 leeks
Skin the fowl and cut it into joints. Put it in a stew-pan with the meat (which should not be cut up) and cover with the water. Bring to a boil. Let it simmer for two hours. Skim. Cut off the coarser part of the leeks, and cut the best parts into pieces about an inch long. (The leeks are improved by being soaked in water for two hours before using.) Add to the soup. Simmer for half-an-hour. Take out the meat and fowl. Cut the breast of the fowl into small pieces and return to the soup. Season.
A tea-cupful of boiled rice can be added if wished.
Two or three birds (any kind of game)
2 quarts of cold water
1 whole carrot
1 whole turnip
¹⁄₂ tea-cup chopped white cabbage
3 potatoes sliced
1 dozen small onions
1 head of celery
Cut the game into small pieces, cover with two quarts of cold water. Add an onion, two carrots, a turnip and several pieces of celery. Bring to a boil. Simmer very gently for four hours. Strain off the broth. Choose the best pieces of meat from the game, cut them up into neat pieces. Add to the broth. Put back on the fire, and add a head of celery very finely sliced, a dozen small onions, and three large potatoes cut in slices. Simmer gently for about three quarters of an hour. Add the cooked chopped cabbage, and simmer another five minutes.
2 lbs. lean mutton from the neck
2 quarts cold water
1 large carrot
1 turnip
2 onions
1 cabbage
1 small cauliflower
¹⁄₂ pint of shelled peas
Cut the mutton into dice-shaped pieces, removing the fat and skin. Put it in a sauce-pan with the water and bring to the boil. Let it simmer gently for two hours. Skim. Season. Add all the vegetables, finely chopped, except the cabbage (of which the heart only should be used and which should be cooked separately). Simmer two or three hours. Add the cabbage.
The water in which a joint of mutton has been boiled
1 oz. ham
1 oz. butter
1 small onion
3 large potatoes
Reduce the water to one quart. Strain, and remove the fat.
Chop one ounce of lean ham very fine. Melt an ounce of butter in a sauce-pan, and in it fry the ham and a small sliced onion until a rich brown. Add this to the broth and simmer thirty minutes. Strain. Season.
Pare and slice three large potatoes. Add to the broth. Bring to the boil. Simmer for forty minutes.
2 lbs. scrag end neck of mutton
1 lb. best end ” ”
2 quarts water
2 carrots
2 turnips
3 small onions or 2 leeks
Small head of celery
1 table-spoon chopped parsley
3 table-spoons barley which has been soaked several hours
Soak the scrag end in cold water for an hour. Remove the skin very carefully and part of the fat. Put on to boil with two quarts of cold water. When it boils skim it. Set back to simmer for two hours. Strain. Put the strained broth into a sauce-pan. Add to it the best end of the neck, either in cutlets or using the meat only (cut in neat pieces) and the barley. Bring to the boil. Simmer two hours. Skim. Add the vegetables cut into small dice-shaped pieces. Season. Simmer till vegetables are tender. Add parsley.
1 sheep’s head
1 tea-cup pearl barley
2 quarts cold water
3 onions and two cloves
1 turnip
1 carrot
Bouquet of herbs
Glass of white wine
Mushroom ketchup
Remove the brains from a sheep’s head, and clean it. Leave the head in water over night. The next day put the head in a sauce-pan with the water and barley. Bring to a boil. Throw in a little cold water. Skim. Simmer for an hour, stirring from time to time. Add the vegetables, cut up finely, and herbs. Simmer three or four hours until head is tender. Strain off the broth from the head. Put the vegetables through a sieve and add to the broth. Let it stand till cold. Remove the fat. Take the best of the meat from the head. Cut it into small pieces. Put them with the broth in a sauce-pan. Heat gently. Add a wine-glass of white wine and a little mushroom ketchup just before serving.