Cookery for every household

Note. — A garnish of vegetables cut in fancyshapes, or of macaroni or Italian paste, may be served in this soup if desired. If one of the two latter is used, a little grated Parmesan cheese should be handed separately. Time to cook, 6 to 7 hours. Probable cost, 6d. to 8d. Quantity, about 3 pints. 4. Brown Soup 1 oz. butter. 1 oz. flour. 1 qt. good brown stock. 1 table-sp. mushroom ketchup. I glass sherry or marsala. Pepper and salt. Melt the butter in a saucepan and allow it to brown slightly. Add the flour and brown it also, pour in the stock gradually and stir until boiling. Add the seasonings, and let the soup simmer for 10 minutes, removing any scum that may rise. Add the wine last and serve with croutons of fried bread or toast cut in dice. Note. — A garnish of vegetables may be added to the soup if wished. If the stock used is not well flavoured, add small pieces of carrot, turnip, onion, and celery to the soup, cook it for 1 hour at least, and strain before serving. Time to cook, £ hour. Probable cost, Is. Quantity, 2 pints. 5. Broth with Potato Dumplings 3 pts. good broth or brown stock. 1 head of celery. 1 table-sp. chopped parsley. Seasoning. Potato dumplings. Any stock or broth may be used for this soup, but it must be well flavoured and of a good colour. Remove from it all grease, strain it into a saucepan and bring it to the boil. Season to taste and add the celery, well washed and cut in fine shreds. Boil 10 to 15 minutes, or until the celery is nearly tender. Then add the potato dumplings (see Recipe 1293), cook them 5 minutes, sprinkle in the parsley, and the soup will be ready for serving. Time to cook, about \ hour. Probable cost, Is. Quantity, 3 pints. 6. Cock-a-Leekie 1 old fowl. 6 or 8 leeks. 1 table-sp. chopped parsley. 2 qts. of cold water. 2 or 3 table-sps. whole rice. White pepper and salt. An old cock is frequently used for this soup, hence the name. Draw and truss it as for boiling. Put it into a large saucepan with two quarts of cold water, or enough to cover it. Add the giblets carefully washed and a good teaspoonful of salt. Bring slowly to the boil and skim well. Then simmer slowly for 2 hours, skimming when necessary. Cut the roots and most of the green off the leeks. Remove the outside skin and split them in halves lengthways. Wash and rinse them thoroughly, cut them in thin slices with a sharp knife and wash again. Drain in a sieve or colander and add them to the soup along with the rice well washed. Simmer all together for 2 hours longer, or until the bird is tender. To serve, lift out the fowl and giblets from the soup, remove all grease from the top, and add the parsley and necessary seasoning. The fowl may either be served whole with parsley or egg sauce poured over it (see Boiled Fowl, Recipe 1127), or half of it may be cut in small pieces and served in the soup and the other half reserved for some other dish. Notes. — Any old game bird may be used for making this soup instead of the fowl. A few stewed prunes or French plums are sometimes served in this soup. The stones must of course be removed. Time to cook, 4 to 5 hours. Cost uncertain. Quantity, 3 pints. 7. Cow-heel Soup (Soupe de Pled de Bceuf) 1 cow-heel. 2 qts. meat boilings. 2 onions. 1 carrot. A small bunch of herbs. Some ham trimmings. Rind of 1 orange.