Cookery for every household

them. Bring to the boil and skim well. Then add the flavouring vegetables, lemon rind, and spices, and simmer all together about 2 hours. Strain through a fine sieve and remove any fat from the top. Melt the butter or bacon fat in a saucepan and let it brown, sprinkle in the flour and brown that also. Then pour on the stock and stir until boiling. Add the purée of hare, the red currant jelly, and flavourings, and cook a few minutes longer. See that the soup is nicely seasoned and serve with toast cut in dice. Notes. — Forcemeat balls (Recipe 1288) served in the soup would be an improvement. A little port wine may be added if wished. 12. Hotch Potch 2 qts. mutton broth. Equal quantities of young carrots, turnips, and spring onions. 1 lettuce. 1 cauliflower. 1 pt. green peas. 1 dessert-sp. chopped parsley. 1£ lbs. lamb or small mutton chops. Pepper and salt. Put the mutton broth, or water in which some mutton has been boiled, into a saucepan, and bring it to the boil. Clean some young carrots, turnips, and onions ; cut the carrots and turnips into very small neat pieces, and the onions into thin slices. About one teacupful of each will be required. Put them into the saucepan with the broth, and boil quickly for half an hour. Trim the chops neatly, removing most of the fat ; add them next with the flower of the cauliflower, broken into small pieces, the green peas, and the lettuce, finely shred. Simmer the soup slowly for half an hour longer, or until meat and vegetables are tender. Add the parsley last, and season with pepper and salt. Notes. — The success of this soup depends on having the vegetables young and fresh. The kind of vegetable used may be varied according to what is obtainable. Time to cook, about If hours. Probable cost, 2s. Quantity, about 3 pints. 13, Kidney Soup (Potage de Rognons) 1 ox kidney. 2 qts. well-flavoured stock. 1 onion. 1 £ oz. butter or dripping. A bunch of herbs. Salt to taste. 6 cloves. 20 black peppercorns. A blade of mace. I tea-sp. celery seed. 1 oz. flour. 1 table-sp. ketchup. Wash the kidney, dry it well, and cut it in small pieces, removing all the fat. Melt the butter or dripping in a saucepan, and when smoking hot put in the pieces of kidney and onion cut in thin slices. Fry these in the fat until nicely browned. Pour in the stock and stir well for a few minutes. Add a little salt, and when boiling skim thoroughly. Then put in the herbs and the spices and celery seed tied in a small piece of muslin, and simmer all slowly from 3 to 4 horns, or until the kidney is tender. Care must be taken to skim the soup when necessary. When ready, strain through a fine wire or hair sieve, and if possible let it stand until cold. Remove all fat from the top of the soup and return it to the saucepan to reheat. Rinse the pieces of kidney with a little hot water and add them to it. Then mix the flour to a smooth paste with the ketchup and a little water or stock, add it to the soup and stir until boiling. Cook a few minutes longer, add more seasoning if necessary, and a squeeze of orange or lemon juice just before serving. A little sherry may also be added if wished. Serve with sippets of toasted bread.