Wash and clean the rabbit well, let it lie in salt and water for half an hour, lift out, dry, and cut it in small joints. Cut the flesh in small pieces, and chop the bones. (If the rabbit is a large one, or only a small quantity of soup is required, some of the fillets from the back might be put aside for another dish. ) Put the meat and bones into a sauce- pan with cold water to cover them, add a little salt, and bring quickly to the boil. Pour off this water and rinse the saucepan and rabbit until quite free from scum. Now pour 2J pints of cold water over the rabbit, or sufficient to well cover it, add the ham cut in small pieces, or a small ham bone, and bring this slowly to the boil. Skim if necessary and add the vegetables cut in small pieces, the bunch of herbs, and spices tied in muslin. Simmer slowly from 3 to 4 hours until the goodness is all extracted from the rabbit. Then strain through a fine sieve into a basin. Put some of the meat into a mortar, pound it with a little of the liquid and rub it through a wire sieve. Rinse out the saucepan, melt in it the butter, add the flour and mix until smooth. Add the liquid, milk, and sieved meat and stir until boiling. Tammy or sieve again if wished very smooth and velvety. Boil for 10 74 COOKERY EOR EVERY HOUSEHOLD minutes and add the cream and more seasoning if necessary. Serve with croutons of fried bread, or a dish of cooked rice or macaroni may be handed separately. Notes. — A little curry powdered, moistened with 1 or 2 table-spoonfuls of milk, may be added to this soup if liked. Some nice little pieces of rabbit may be lifted out after they have cooked about an hour, cut in strips and then put into the soup as a garnish. Time to cook, 4 hours. Probable cost, 2s. Quantity, 2 1 pints. 167. Cream of Rice Soup (Potage Creme de Riz) 1 qt. chicken or veal stock. 1 gill cream. 2 oz. creme de riz or flour of rice. 1 yolk of egg. A pinch of sugar. A pinch of ground cinnamon. 2 oz. butter. Salt to taste✪ Cream of Rice Soup (Potage Creme de Riz). Any thin white stock will do for this soup, or the water in which a fowl, rabbit, or piece of veal has been boiled. Skim all fat from it and bring it to the boil in a saucepan. Mix the creme de riz with 2 table-spoonfuls of cold stock or water, and when the stock is hot add this to it. Stir until boiling and cook from 10 to 15 minutes, adding the butter in small pieces. Draw the pan to the side of the fire and add the cream and yolk of egg mixed together. Add seasoning to taste, sugar and cinnamon, but do not boil again or the soup will curdle. Strain through a fine strainer into a hot soup tureen and serve with fried croutons of bread. Notes. — The yolk of egg✪ Creme de Riz Soup may be omitted. Whole rice or ground rice may be used instead of creme de riz. In this case the soup would require longer cooking, and should be sieved before the cream and egg are added. Time to cook, | hour. Probable cost. Is. 6 d. Quantity, 2 pints. 168. Sorrel Soup (Potage Creme a l’Oseille) \ lb. picked sorrel. II pts. white stock. 3 gills milk, 2 oz. butter. 1 oz. creme de riz. 1 gill of thin cream. 2 yolks of eggs. 1 slice of bread and butter. ✪ Sorrel Soup (Potage Creme a l’Oseille)

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Wash and clean the rabbit well, let it lie in salt and water for half an hour, lift out, dry, and cut it in small joints. Cut the flesh in small pieces, and chop the bones. (If the rabbit is a large one, or only a small quantity of soup is required, some of the fillets from the back might be put aside for another dish. ) Put the meat and bones into a sauce- pan with cold water to cover them, add a little salt, and bring quickly to the boil. Pour off this water and rinse the saucepan and rabbit until quite free from scum. Now pour 2J pints of cold water over the rabbit, or sufficient to well cover it, add the ham cut in small pieces, or a small ham bone, and bring this slowly to the boil. Skim if necessary and add the vegetables cut in small pieces, the bunch of herbs, and spices tied in muslin. Simmer slowly from 3 to 4 hours until the goodness is all extracted from the rabbit. Then strain through a fine sieve into a basin. Put some of the meat into a mortar, pound it with a little of the liquid and rub it through a wire sieve. Rinse out the saucepan, melt in it the butter, add the flour and mix until smooth. Add the liquid, milk, and sieved meat and stir until boiling. Tammy or sieve again if wished very smooth and velvety. Boil for 10 74 COOKERY EOR EVERY HOUSEHOLD minutes and add the cream and more seasoning if necessary. Serve with croutons of fried bread, or a dish of cooked rice or macaroni may be handed separately. Notes. — A little curry powdered, moistened with 1 or 2 table-spoonfuls of milk, may be added to this soup if liked. Some nice little pieces of rabbit may be lifted out after they have cooked about an hour, cut in strips and then put into the soup as a garnish. Time to cook, 4 hours. Probable cost, 2s. Quantity, 2 1 pints. 167. Cream of Rice Soup (Potage Creme de Riz) 1 qt. chicken or veal stock. 1 gill cream. 2 oz. creme de riz or flour of rice. 1 yolk of egg. A pinch of sugar. A pinch of ground cinnamon. 2 oz. butter. Salt to taste. Any thin white stock will do for this soup, or the water in which a fowl, rabbit, or piece of veal has been boiled. Skim all fat from it and bring it to the boil in a saucepan. Mix the creme de riz with 2 table-spoonfuls of cold stock or water, and when the stock is hot add this to it. Stir until boiling and cook from 10 to 15 minutes, adding the butter in small pieces. Draw the pan to the side of the fire and add the cream and yolk of egg mixed together. Add seasoning to taste, sugar and cinnamon, but do not boil again or the soup will curdle. Strain through a fine strainer into a hot soup tureen and serve with fried croutons of bread. Notes. — The yolk of egg may be omitted. Whole rice or ground rice may be used instead of creme de riz. In this case the soup would require longer cooking, and should be sieved before the cream and egg are added. Time to cook, | hour. Probable cost. Is. 6 d. Quantity, 2 pints. 168. Sorrel Soup (Potage Creme a l’Oseille) \ lb. picked sorrel. II pts. white stock. 3 gills milk, 2 oz. butter. 1 oz. creme de riz. 1 gill of thin cream. 2 yolks of eggs. 1 slice of bread and butter.

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