The water in which a joint of mutton has been boiled
1 carrot
1 onion
1 turnip
1 head of celery
¹⁄₂ pint cooked young peas
Brown roux
1 ounce of butter
1 tea-spoonful Liebig’s Extract of Meat
1 lump sugar
Boil down the water to one quart. Allow it to cool. Remove the fat carefully. Cut the vegetables into small equal pieces. Fry them a rich brown in one ounce of butter. Put the stock on the fire again. Add the vegetables and sugar. Simmer until they are tender. Add the peas. Simmer for quarter of an hour. Thicken with brown roux . Simmer another fifteen minutes. A few minutes before serving add a little caramel colouring and the Liebig’s Extract.
¹⁄₂ lb. pearl barley
1 quart chicken stock
1 gill cream
Wash the barley thoroughly. Throw it into boiling water and let it boil quickly for ten minutes. Drain it. Pour cold water through it to separate the barley. Put the stock in a sauce-pan. Add the barley to it. Simmer for four hours—or until the barley is very tender. Set aside a little of the barley to add whole to the stock. Put the rest through a tammy. Add it to the stock with the whole barley. Season. Scald a gill of cream. Add to the soup.
If preferred the barley may be cooked separately in water.
¹⁄₄ lb. Carolina rice
1 quart chicken stock
1 gill cream
1 tea-spoon of butter
Wash the rice and boil it several minutes in water. Drain. Add it to the stock. Simmer until the rice is tender. Rub through a tammy. Just before serving mix with the soup a gill of cream and a tea-spoonful of butter.
A little whole rice which has been boiled in chicken broth can be added to the soup, or it can be served with a dozen small quenelles of chicken .
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 . 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.
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 . 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 may be added also.
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.
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 . 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.
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.
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.
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). Add the Worcester sauce, mushroom ketchup, and wine.