Cookery for every household

Almost any white fish may be used for this, but haddock, whiting, or plaice are among the most suitable. Wash the fish carefully, and cut it in pieces without removing the skin. Put these into a lined saucepan with the water and salt, and bring slowly to the boil, removing all scum as it rises. Cook for a few minutes until the fish loses its transparent appearance, then lift out a few neat pieces, free from skin and bone, and put them to one side, for serving in the soup. Allow the remainder to cook slowly until all the goodness is drawn from the fish — about 1 hour — then strain through a fine sieve or strainer. Clean the saucepan in order to remove all scum, and put in the butter. Allow this to melt, and stir in the flour until smooth. Add the fish liquor and milk, and stir until boiling. Then add the pieces of fish that were reserved, and the chopped parsley, cook two minutes longer and serve very hot. Notes.— A more savoury soup may be made by cooking small pieces of vegetable along with the fish, but this is not so simple for an invalid. The ■ yolk of an egg may be used if the soup is wished richer. Put the yolk into a basin, and pour the hot soup slowly on to it, stirring all the time. One or two table-spoonfuls of cream may be used instead of the milk. 2509. Game Soup 1 bird (grouse, woodcock, pigeon, or partridge), or the remains of game. £ lb. lean, juicy beef. H pts. cold water. J tea-sp. arrowroot. A pinch of celery seed, pepper, and salt. Wipe the game with a damp cloth, and break it into small pieces. Also wipe the beef, and shred it finely, the same as for beef-tea. Put all these into a cleaned lined saucepan, with the cold water and seasoning ; bring slowly to the boil, and skim well. Allow the soup to simmer gently about 4 hours, then strain, and allow it to cool. Remove all fat from the top, and return the soup to the saucepan. Break the arrowroot with a little cold water, add it, and stir over the fire until boiling. Boil 2 or 3 minutes until the arrowroot turns quite clear. More flavouring may be added according to taste, and a little sherry or port, if liked. Time to cook, 4 hours. Cost uncertain. 2510. Mutton Broth 1 lb. neck or knuckle of mutton. 2 pts. cold water. 1 dessert-sp. whole rice. 1 tea - sp. chopped parsley. 1 tea-sp. salt. Wipe the meat well with a damp cloth to make it quite clean, and cut it into small pieces away from the bone. Remove as much of the fat from it as possible, and do not use it in the broth. Put the meat, bones, water, and salt into a clean lined pan ; put on the lid, and bring slowly to the boil. Then remove with an iron spoon all scum that rises. If this is allowed to boil down again, the broth will have a cloudy appearance. Simmer slowly from 3 to 4 hours, skimming when necessary. Then strain through a fine strainer or sieve, and let it stand till cold. When cold, remove all fat from the top with a spoon, or by passing pieces of kitchen paper over the top. Return it to a clean saucepan with the rice well washed, and allow it to cook again until the rice is quite soft, about 20 minutes. Add the parsley, finely chopped, at the last, and it is ready for serving.