Cookery for every household

I turnip. Seasoning. 1 qt. water or meat boilings. 1 oz. flour. 1 oz. beef dripping. 1 table-sp. ketchup. Wash the liver and let it lie in salt and water for half an hour. Then lift it out, dry it in a cloth and cut half of it in small pieces. Put the flour on a plate and toss the small pieces of liver in it, coating them well. Melt the dripping in a saucepan, when smoking hot put in the floured liver and stir it over the fire until it is nicely browned. If any flour is left on the plate, sprinkle it over the liver and brown that also. Pour in the water or meat boilings and stir well for a few minutes. Add a little salt, and when boiling skim thoroughly. Prepare the vegetables, cut them in small pieces suitable for serving in the soup (there should be about 1 teacupful of each), and add them now with the other half of the liver in one piece. Simmer slowly from 2 to 2½ hours until the vegetables are quite tender. Then lift out the larger piece of liver, grate it, and return to the soup, adding also the ketchup, pepper, and more salt if necessary. Simmer a few minutes longer and serve. Note. — If the soup becomes too thick while cooking, more water or meat boilings must be added. Time to cook, hours. Probable cost, 6 d. or Id. Quantity, 3 pints. 17, Mulligatawny Soup (Potage a la Mulligatawny) 1 \ oz. flour or rice flour. 1 dessert-sp. curry powder. 1 tea-sp. curry paste. \ pt. hot milk. A small bunch of herbs. A squeeze of lemon juice. Pepper and salt. 14 lbs. lean mutton or 1 small rabbit, ljoz. butter or dripping. 3 pts. cold water. 2 oz. ham trimmings. 2 onions. 1 sour apple or a stick of rhubarb. A small piece of carrot and turnip. Wipe the meat and cut it in small pieces away from the bone. If using a rabbit, wash it well, and let it soak for half an hour in cold water with a little salt. Lift it out, dry, and cut into small joints. Melt the dripping or butter in a saucepan, add to it the vegetables and apple cut in small pieces, and cook them for a few minutes over the fire. Add the curry powder, flour, and chutney, and mix well ; then the meat, water, herbs, pepper and salt. Mix well for a few minutes and then simmer slowly from 1J to 2 hours, skimming when necessary. When ready, strain through a fine wire or hair sieve into a basin. Lift out the best pieces of the meat for serving in the soup and rub as much as possible of the remainder through the sieve. Rinse out the saucepan and return the soup to it with the meat. Season carefully, add a little lemon juice if necessary and the hot milk just before serving. Serve the soup in .a hot soup tureen and serve plainly boiled rice separately (see Recipe 1586). A lemon cut in quarters may also be handed separately. Notes. — Almost any kind of meat may be used for the making of this soup, or if good stock is available, trimmings of meat and bones will serve the purpose. The amount of curry powder and paste used will depend somewhat on the kind used and also upon individual taste. The addition of a little cream, if it can be spared, is a great improvement to this soup. Time to cook, 2 hours. Probable cost. Is. 4d. to Is. 8 d. Quantity, 3 pints.