Cookery for every household

Time to cook, 5 hours. Cost, 4s. to 5s. if a whole hare is used. Quantity, 2 quarts. 142. Partridge Soup (Potage de Perdrix) 1 cooked partridge or remains of partridge. £ lb. calf or chicken liver. 2 oz. bacon. 2 qts. second stock. 2 oz. butter. 1 oz. flour. A bunch of herbs. A squeezeof lemon juice. 1 glass port or sherry. Pepper and salt. Remove the flesh from the breast of the partridge and cut the best of it in dice or shreds for garnishing the soup. Put these on one side. Break up the remainder in small pieces, wash and slice the liver and cut the ham in dice. Melt 1 oz. butter in a saucepan, put in the game, ham, and liver, and fry them until nicely browned. Then add the stock and herbs and bring slowly to the boil. Skim well, simmer slowly from 1 J to 2 hours, and strain through a hair sieve into a basin. Take the best of the meat and liver, pound them in a mortar with a little of the liquid and rub through a wire sieve. Melt the other ounce 'of butter in the saucepan and let it brown, then add the flour and brown that also. Pour in the strained soup, add the puree of meat, and stir until boiling. Season to taste, add the wine, lemon juice, and pieces of game. Serve with toast cut in dice. Note. — Other kinds of game can be used in the same way. Time, 2 to 2| hours. Cost, uncertain. Quantity, pints. 143. Petite Marmite This is pot-au-feu (Recipe 22) on croute-au-pot (Recipe 8) served in small earthenware pots with lids, sold specially for the purpose. 144. Mock Turtle Soup (Potage de Fausse Tortue) £ calf’s head. 1 lb. lean juicy beef. 4 qts. cold water. 3 oz. lean ham or a small ham bone. A bunch of herbs. Salt to taste. 2 oz. butter. 2 oz. cornflour. A piece of carrot and turnip. 2 onions. 12 black peppercorns. 6 cloves. 1 blade of mace. £ tea-sp. celery seed. 1 glass of sherry or marsala. Wash the head well, removing the brains and tongue, which are not used in the soup, but may be kept for some small savoury dish or entree. Take away all the gristle from the nostrils, and let the head soak in cold water, with a handful of salt in it, for half an hour at least. Then blanch it, that is, put it into a saucepan with cold water to cover it, bring it to the boil, pour the water away, and wash the head again in cold water. Remove the pieat from the bones and tie it in a piece of coarse muslin, chop up the bones and cut the ham and beef in small pieces. Put the bones and different meats into a large saucepan and pour on the cold water (there should be sufficient to well cover them). Bring slowly to the boil and skim well. Add a little salt and simmer gently, skimming occasionally, for 3£ hours. Then strain the stock through a hair sieve and stand until cold. Melt the butter in a saucepan, have the vegetables and ham cut into small pieces, and fry them in it with the herbs and spices. Let them get a nice light brown colour, and stir well to keep them from burning. Then add the cornflour, and mix it smoothly in. Remove all fat from the top of the stock, pour it into the saucepan, and stir until boiling. Add pepper and salt to taste, and simmer slowly for one and a half hours. Remove any scum that may rise. Strain through a hair sieve into a basin, rinse out the saucepan, and return the soup to it to reheat.