The household gas cookery book

Duck-Giblet Soup.—Scald, clean and cut into pieces two sets of duck giblets ; put them into a saucepan with, three pints of good stock — of course, if stock is not at hand, half a pound of gravy beef should be added to water. Add three small onions, each stuck with one clove, the rind of half a lemon, and let it gently simmer on the simmering jets for four hours. If liked thick, it may be thickened by using two table¬ spoonfuls of flour, worked smooth, added to the soup, and let it cook for another quarter of an hour. Before serving put in a tablespoonful of ketchup and the juice of a small lemon, with a glass of Madeira. Summer Soup. — Take three onions, two carrots, two turnips, one cos lettuce, two bunches of watercress, one shallot, a teaspoonful of mixed herbs, a sprig of parsley, and a small bay leaf. Let them all be properly cleaned and cut up small and placed in a closely-fitting stewpan. Let them cook with two ounces of butter until the onions are browned, add three pints of good stock made from the bones of meat, and let the whole simmer gently for about two hours. Add a half-pint of freshly-shelled peas, and let the soup continue to simmer until the peas are tender. Pepper and salt to taste, and serve. Spring Soup.— Take 2 medium-sized turnips, 2 carrots, scraped and cut into dice, a few sprigs of cauliflower, 10 tops of asparagus, a teacupful of green peas, a small cos of lettuce cut up, a little mustard and cress, 1 bunch of watercress, a small bunch of spring onions peeled and trimmed, cut into small pieces 1 dozen leaves of sorrel, 2 sprigs of parsley chopped fine ; when these are all prepared, throw them into boiling water for a few minutes, then drain and place them in a clean saucepan, adding pepper and salt to taste, and 3 to 4 pints of an}^ good stock; let it simmer gently until all the vegetables are done. Serve with the vegetables. Poulet Soup. — Take 3 pints of liquor that a chicken has been boiled in, and into it place a J lb. of rice; let this cook until the rice is thoroughly done. Pass it through a strainer and place the soup again on the gas stove, and add salt and pepper to taste, with 1 gill of cream, and let it simmer for 10 minutes, and serve. Giblet Soup. — Obtain from the poulterer’s 1 goose or 2 fowls’ giblets. Let them be cleaned and pre¬ pared, wash them well, and stew them gently in 3 pints of good stock; thicken with a little flour, adding a tablespoonful of mushroom ketchup, and salt and pepper to taste. Strain and serve. Potage d’Orleans. — Cut up 2 carrots, 2 small turnips, 4 leeks, 2 shallots, and 1 onion; fry them in 1 oz. of butter for 10 minutes, and put them into a saucepan with 3 pints of any good stock, and thicken with one tablespoonful of flour. Let it simmer until the vegetables are thoroughly soft; season with pepper and salt to taste. Rub it through a hair sieve. Place it again on the gas, and stir in the yolks of three eggs and 1 gill of sweet cream. Serve imme¬ diately.