Cookery for every household

skim well. Add the vegetables (one large cupful of each kind), the bunch of herbs and spices, and simmer all gently for 4 or 5 hours. Then strain off the stock into a basin and let it stand until cold. Next day remove all fat from the top of the stock. Melt the dripping or butter in a saucepan, add the flour and brown them together, then pour on the stock gradually and stir until boiling. A small piece of glaze may be added if the soup is not a good colour. Put in salt to taste and add a squeeze of orange or lemon juice. A little wine, sherry, or marsala may also be added if wished. The soup may then be served as it is or with a garnish of vegetables cut in small pieces or fancy shapes. A few small pieces of the meat may also be added. Note. — The bones and meat should be put on again to make a second stock. Time to cook, 5 hours first day, \ hour second day. Probable cost, Is. 6 d. Quantity, 4 or 5 pints. 20. Ox-tall Soup (Potage de Queue de Boeuf) 18. Mutton Broth (Bouillon de Mouton) H lbs. neck or knuckle of mutton. 3 pts. cold water. 1 table-sp. rice or barley. 2 or 3 leeks or 1 onion. A small piece each of carrot, turnip, and celery. 1 dessert-sp. chopped parsley. Pepper and salt. Wipe the meat with a damp cloth. Cut it in small pieces away from the bone and remove all superfluous fat. Prepare the vegetables and cut them in small neat pieces, allowing about 1 teacupful of each. Put the meat, bones, and water into a saucepan with a little salt, put on the lid, and bring slowly to the boil. Skim well, add the rice well washed and the prepared vegetables. (If barley is used it should be soaked overnight and blanched before being added to the soup.) Simmer the soup from 2 to 3 hours, or until the vegetables are well cooked. Remove the bones and any grease from the top of the broth, add the parsley, pepper, and more salt if necessary, before serving. Notes. — If preferred, the meat may be kept whole, and served as a separate course, with parsley or caper sauce poured over it. For invalid mutton broth see Invalid Cookery. Time to cook, 2 to 3 hours. Probable cost, Is. Gd. Quantity, 2\ pints. 19. Ox-cheek Soup 1 ox cheek. 2 oz. dripping or butter. 4 qts. cold water. A bunch of herbs. A ham bone. 20 black peppercorns. Carrot, turnip, and A blade of mace, celery. 3 or 4 cloves. 2 or 3 onions. Salt. A squeeze of orange or 2 oz. flour. lemon juice. Wash the cheek in several waters, let it soak in cold water with a little salt and wash again. Then cut up the meat in small pieces and break the bones. Put bones and meat into a large saucepanwith the cold water and an odd ham bone or some trimmings of ham. Bring slowly to the boil and * 1 ox tail. 2 qts. second stock. 1 carrot. 1 turnip. 1 onion. 1 or 2 sticks of celery or £ tea-sp. celery seed. 24 black peppercorns. A bunch of herbs. 2 oz. dripping. 2 oz. flour. 1 table-sp. ketchup. A squeeze of lemon juice. 2 table-sp. sherry or marsala. Seasoning to taste. Cut the tail in small joints, making two pieces out of the larger joints. Remove all superfluous fat, and wash the pieces well. Put them into a large saucepan with cold water to cover, bring to the boil and pom? ofl the water. (This blanches the pieces of tail and avoids an unnecessary amount of scum rising on the soup.)