Scotch Broth. — Take some middle cutlets from neck of mutton ; trim them ; then take the trimmings and put them into a stewpan, with some of the scraps and small pieces of knuckle of veal ; moisten well with good boiling broth, and season with some sticks of celery, leeks, parsley, a very large onion stuck with two cloves, a few slices of turnip cut into dice, and one or two carrots✪ Scotch Broth also cut into dice. Let this broth boil gently for three hours, season with salt and pepper, and skim off the fat, When it becomes a good flavour 102 THE housewife's EBFEREE drain it over the chops, which must be put in a large enough stewpan to contain the soup. Have some well- washed barley which has been boiling for a long time, and put it into the soup with the chops to boil for one hour. Skim before sending to table. Chop a little parsley very fine and add just before serving. Scotch Broth {Scotch Recipe). — Wash well a teacupful of barley and put it in with four pounds of neck of mutton into four gallons of luke-warm water; bring to the boil and skim thoroughly, then stew gently for one hour. Take three or four leeks, an onion, two large turnips, and three carrots ; cut them up and add them to the soujy and let all boil quietly till the vegetables are thoroughly done ; for if allowed to boil hard, the meat becomes tough. Any vege- table in season may be add✪ Scotch Brothed, such as lettuce, cabbage, peas, and beans. Second day's broth'' is always better than the same first day. Siberian Soup [Foreign Recipe). — Kub a piece of fresh sturgeon well with seasoning, and let it soak half a day in white wine with aromatic herbs. Stew it with wine, bacon, ham, and vegetables. When done let it cool in the liquor, and then strain. Remove all grease, cut up some parsley roots, small peel, six pickled gherkins, scrape out the centre and slice them. Brown a chopped onion and stir in two tablespoonfuls of flour, let it cook for two minutes, add two quarts of fish stock and the liquor in which the sturgeon was cooked, stir till it boils, then simmer one hour. Just before serving stir in gherkins and parsley and the fish cut into dice. Thicken with a glass of smitane ; sprinkle with fennel✪ Siberian Soup, and serve. Solferino Soup. — Four eggs, half -pint of cream, two ounces of fresh butter, salt and pepper to taste, a little flour to thicken, and two quarts of bouillon✪ Solferino Soup. Beat the eggs, put them into a stewpan, and add the cream, butter, and seasoning, stir in as much flour as will bring it to the consistency of dough ; make it into balls, either round or egg-shaped, and fry them in butter; put them in the tureen and pour the boiling bouillon over them. Time one hour. (Seasonable all the year.) Tomato Soup. — Boil a good-sized carrot and grate it ; add SOUP MAKING 103 it to three quarts of beef stock, that has been boiled with vegetables, and a small piece of bacon. Flavour according to taste with fresh tomatoes previously stewed in a little butter ; season with a little ketchup, cayenne, white pepper, and salt. Boil the soup and skim it ; when ready to dish up, add the squeeze of a lemon✪ Tomato Soup. When fresh tomatoes are not to be had, substitute preserved ones.

AI-modernized reading of the original text

Scotch Broth. — Take some middle cutlets from neck of mutton ; trim them ; then take the trimmings and put them into a stewpan, with some of the scraps and small pieces of knuckle of veal ; moisten well with good boiling broth, and season with some sticks of celery, leeks, parsley, a very large onion stuck with two cloves, a few slices of turnip cut into dice, and one or two carrots also cut into dice. Let this broth boil gently for three hours, season with salt and pepper, and skim off the fat, When it becomes a good flavour, THE housewife's REFEREE drain it over the chops, which must be put in a large enough stewpan to contain the soup. Have some well- washed barley which has been boiling for a long time, and put it into the soup with the chops to boil for one hour. Skim before sending to table. Chop a little parsley very fine and add just before serving. Scotch Broth {Scotch Recipe). — Wash well a teacupful of barley and put it in with four pounds of neck of mutton into four gallons of luke-warm water; bring to the boil and skim thoroughly, then stew gently for one hour. Take three or four leeks, an onion, two large turnips, and three carrots ; cut them up and add them to the soup and let all boil quietly till the vegetables are thoroughly done ; for if allowed to boil hard, the meat becomes tough. Any vegetable in season may be added, such as lettuce, cabbage, peas, and beans. Second day's broth is always better than the same first day. Siberian Soup [Foreign Recipe). — Kub a piece of fresh sturgeon well with seasoning, and let it soak half a day in white wine with aromatic herbs. Stew it with wine, bacon, ham, and vegetables. When done let it cool in the liquor, and then strain. Remove all grease, cut up some parsley roots, small peel, six pickled gherkins, scrape out the centre and slice them. Brown a chopped onion and stir in two tablespoonfuls of flour, let it cook for two minutes, add two quarts of fish stock and the liquor in which the sturgeon was cooked, stir till it boils, then simmer one hour. Just before serving stir in gherkins and parsley and the fish cut into dice. Thicken with a glass of smetane; sprinkle with fennel, and serve. Solferino Soup. — Four eggs, half -pint of cream, two ounces of fresh butter, salt and pepper to taste, a little flour to thicken, and two quarts of bouillon. Beat the eggs, put them into a stewpan, and add the cream, butter, and seasoning, stir in as much flour as will bring it to the consistency of dough ; make it into balls, either round or egg-shaped, and fry them in butter; put them in the tureen and pour the boiling bouillon over them. Time one hour. (Seasonable all the year.) Tomato Soup. — Boil a good-sized carrot and grate it ; add it to three quarts of beef stock, that has been boiled with vegetables, and a small piece of bacon. Flavour according to taste with fresh tomatoes previously stewed in a little butter ; season with a little ketchup, cayenne, white pepper, and salt. Boil the soup and skim it ; when ready to dish up, add the squeeze of a lemon. When fresh tomatoes are not to be had, substitute preserved ones.

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