The King's College Hospital book of cooking recipes

Prepare a strong gravy stock free from grease, throw 2 tablespoonfuls of large sago into 3 pts. of boiling stock; cover closely and boil briskly for 40 minutes. Move the saucepan off the fire till it is a little cool, and stir in the yolks of 2 eggs. Shake on the fire till the proper thickness, and then stir in about 2 tablespoonfuls of cream. Mrs. Tunnard. Kidney Soup. Kidney soup made with this recipe is excellent and economical. Save the liquor in which a leg' of mutton has been boiled, place it on the fire, and in it boil a ilb. of bullock’s kidney. When it is half cooked, take it out and cut into dice of £in. square. Add to the stock 1 head of celery, 2 carrots, 1 turnip, 1 onion; boil together for 4 hours. Take it off the fire, strain it through a cloth, return the soup to the pan, add to it a teaspoonful of mushroom ketchup, pepper and salt to taste, and the pieces of kidney. Let it boil for 5 or 10 minutes, and serve. Mrs. McClintock. a Leek and Potato Soup. Four nice leeks cut up and soaked in hot butter; add one pint of water and salt and cook half an hour; then add some finely-chopped potato and a good glass of milk. Strain it; add chopped parsley at the last minute. Serve with croutons of fried bread. Meg* Merrilies Soup. Hare, or rabbit, or pheasant or fowl, a piece of beef or bones, a piece of lean ham. These stew all together in good broth; when done strain it through a sieve, then through a napkin. Cut 6 heads of celery, 6 onions, 6 leeks, blanch them and then stew them in some of the soup with a good sprig of thyme or parsley, 4 bayleaves, 10 cloves, a little mace tied up together and stewed with the vegetables. Then put it all together with a pint of barley broth and a little barley, a good handful of boiled parsley chopped, a tablespoonful of pounded sugar and season it to the taste. This soup may be made with any remains of game or poultry. Mrs. Tunnard. Milk Soup. 2lbs. Potatoes. 2 Onions. Small blade of Mace. 20ZS. Butter, ipt. of Milk. 1 teaspoonful of crushed Tapioca. Seasoning of Pepper, Celery and Salt. 2qts. boiling Water. Cut the onions and potatoes into slices, and steam them in the butter, pour on them the boiling water, add the mace, boil to a mash, pass through a sieve, return to a saucepan, add the seasoning and milk, bring to the boil and sprinkle in the tapioca. Boil till it is clear. It is then ready to serve. Miss M. Harben. Onion Soup (1). ilb. Spanish Onions, io 7.. Butter. 2 dessert-spoonfuls Flour. 2ozs. mild grated Cheese. 3pts. good Stock. Cut the onions into dice, place them in a saucepan with the butter and brown well, then add the flour and mix all well together, and add the stock gradually. At the first bubble add the grated cheese and boil for io minutes. Season and serve with fried toast. Miss M. Perkin. Onion Soup (2). 3 or 4 large Onions. 4 Potatoes. 20zs. of Butter or Dripping. 2pts. of boiling Milk. lpt. of boiling Water. Some pieces of Toasted Bread. Salt and Pepper to taste.