MUTTON BROTH
4 or 5 scrags of Mutton and Shank Bones--6d
Carefully trim the scrags of mutton, remove the pith from the bones, and wipe with a damp cloth; break these and the shank bones into very small pieces; put them into an enamelled saucepan, well covered with cold water; add a teaspoonful of salt, stand on the stove, and when it boils up remove the scum very carefully. Add 1 dozen peppercorns, and an onion and carrot, if vegetables are allowed the patient. Boil steadily for eight or nine hours; the liquor should then be reduced to one quart. Strain off, and, if possible, let it stand till quite cold; it should then be in a jelly, and can be made hot as required. When serving this to a convalescent a spoonful of rice or pearl barley well washed in cold water and boiled in either stock or milk may be added.
COCK-A-LEEKIE SOUP
* 9 Leeks--3d.
* 1 set of Giblets *
* 2 oz. Beef Dripping *
* 3 quarts Water or Pot Boilings *
* Salt and Peppercorns--4d.
* Total Cost--7d.
Wash and slice up the leeks into pieces about one inch long, put them into a saucepan with the butter or dripping made thoroughly hot; cover over and let them cook for half an hour, stirring occasionally. While they are cooking clean the giblets thoroughly, washing them first in hot and then in cold water. Cut open the gizzard, remove the stones, and cleanse well. Cut them all up into small pieces and put them into the saucepan with the leeks, pour over the boiling water or liquor, put in the peppercorns tied in a piece of muslin, and a piece of bacon rind if there is any in the larder. Let it simmer slowly for three hours; if not brown enough add a few drops of caramel, take out the peppercorns and bacon rind, season to taste, pour into a hot tureen and serve.
CABBAGE AND BACON SOUP
* 1 Cabbage--3d.
* 1 lb. Bacon--9d.
* 1 doz. Peppercorns *
* 2 Turnips *
* 1 Carrot *
* 1 Onion *
* Pieces of Stale Bread--1d.
* Total Cost--1s. 1d.
* Time--Three Hours and a Half *
This soup is not as expensive as it appears, for the bacon is served as a dish of meat, either after the soup or cold for breakfast or tea. Put two quarts of water into a saucepan; when it boils put in a pound of bacon neither too lean nor too fat. Let it boil slowly for one hour.
The bacon must be well washed and scraped before cooking, and when it boils skim the pot thoroughly. Well wash the cabbage and soak it in hot water for half an hour. Take all the water away and put the cabbage into the saucepan with the bacon and vegetables cut up, and the peppercorns tied in a piece of muslin; let them simmer together for two and a half hours, take up the cabbage, and cut it into quarters. Take one quarter and cut it into small pieces and put it into a soup tureen. Cut some stale pieces of bread into thin slices and lay on the top, pour over the boiling liquor, and serve. Dish the bacon, pull off the rind, and put the rest of the cabbage round the dish.
ITALIAN SOUP
* 2 oz. Macaroni--1 1/2d.
* 2 quarts Water or Pot Boilings *
* 2 Tomatoes *
* 1 oz. Butter *
* 2 oz. Cheese Rind--1 1/2d.
* Total Cost--3 d.
* Time--Half an Hour.
Put the water or stock on to boil, and when it boils put in the macaroni and boil from twenty-five to thirty minutes. While it is boiling grate up a dry piece of cheese. Put the tomatoes into boiling water and remove the skin, slice them up and put them into a saucepan with the butter and some pepper and salt, and cook them for a few minutes. When the macaroni is soft, cut it into pieces one inch long, put a layer of tomatoes at the bottom of the soup tureen, then a layer of grated cheese, then one of macaroni; repeat this until all the materials are used up, pour over it boiling the liquor in which the macaroni has been cooked, cover down for a few minutes, and serve.
POT-AU-FEU
* 3 lbs. Leg of Beef--6d.
* 2 quarts Water *
* 1 fagot of Herbs *
* Salt and Pepper *
* 2 Onions *
* 2 Carrots *
* 2 Turnips *
* 1 doz. Peppercorns--1 1/2d.
* Total Cost--7 1/2 d.
* Time--Five Hours *
Pot-au-feu is the national dish of France; it is cheap, nourishing and palatable, and very simple to make. The slower it is cooked the better it is; in fact, in this lies the whole secret of success, for if it boils instead of simmering it is spoilt. Tie the meat up into a nice shape with a piece of tape, put it into cold water, bring slowly to the boil, and very carefully remove the scum; peel and slice up the vegetables, and put them in with the fagot of herbs and the peppercorns tied in a piece of muslin; bring to simmering point, and keep it so for five hours. The liquor can then be served as a soup with part of the vegetables and some sippets of toast. Take the tapes off the meat, and serve with the rest of the vegetables round the dish as a border or garnish. The remains of the beef can be pressed between heavy weights till cold, or put into a brawn tin and served cold with a salad.
VERMICELLI SOUP
* 1 oz. Vermicelli--1d.
* Vegetables and Saffron *
* 2 quarts Bone Stock--1d.
* Total Cost--2 d.
* Time--One Hour *
The stock for this soup should be good and in a strong jelly when cold.
Put it into a saucepan with three or four threads of saffron, an onion or leek stuck with six cloves, 1 dozen white peppercorns and some salt, and boil all together for half an hour; then strain out the vegetables and put it back into the saucepan. It should be of a bright straw colour; if it is not, a thread more saffron may be added before straining. Put in the vermicelli broken small, and simmer for twenty minutes; it is then ready to serve.
MULLIGATAWNY SOUP
* 2 quarts Stock *