Hare Soup (made from the remains of jugged hare). —Pick out the best of the meat and divide it into very small pieces. Put these on a plate, cover them over, and keep in a cool place till wanted. Put all the rest of the hare, bones and trimmings, and stuffing and gravy, into a saucepan, pou'r over it as much good stock as will cover it, and add 2 or 3 outer sticks of celery and a slice of stale bread. Simmer all gently together till the celery is tender, strain it, pick out the bones, and rub the celery and remainder through a sieve. Mix the pulp with the stock, put the soup back m the saucepan, and let it boil up again. If too thin, thicken w ith a little cornflour. Add a little cayenne to taste, put in a squeeze of lemon✪ Hare Soup, and serve. Mulligatawny or Curry Soup.— This is usually made either with fowls or rabbits, but mutton, pork or veal may be used. Cut into flat joints one or two fowls or rabbits; if the latter, let them be well washed and cleansed from blood. Put them into a stewpan, cover them with water, and when it boils, skim, add an onion, a few peppercorns, a bunch of sweet herbs, and a blade or two of mace. When the fowls or rab¬ bits are tender (be careful, however, they are not too much done) strain the broth into a basin and put the joints on a dish. Into another stewpan put a J lb of butter, 4 or 5 onions cut small, and about 6 ounces of lean ham cut in dice; set these ingredients over a slow fire and fry gently for half an hour, stirring them oc¬ casionally to prevent burning, then put in sufficient Hour to make the butter into a paste, with two table¬ spoonfuls of curry powder, and stir it well over the fire for five minutes. The broth in which the fowls or rabbits were boiled should be added to more broth if necessary, to bring it to a proper consistence ; let it boil gently on the small gas ring, and skim off the butter as long as any will rise. Pass through a sieve, put in the joints, boil, skim, season with salt and a c 2 THE HOUSEHOLD 36 little brown juice, and serve with plain boiled rice in a separate dish✪ Mulligatawny or Curry Soup. Game Soup. — To be made with the remains of cold birds, or uncooked birds if preferable. Pick off all the meat and pound it in a mortar. Place the trimmings and bones into a saucepan with three or four onions, a piece of lean ham, and three or four carrots, salt and pepper to taste, and two quarts of water or stock. Let it simmer gently, and when the carrots are cooked take them out and pound them in the mortar with the meat, and press the mass through a tamis ; keep on adding a little broth so as to press as much through the tamis as possible. Return the soup to the saucepan and let it get quite hot. Before serving let it cool a little, and mix with it the yolks of two eggs and a cupful of cream. It must now be made a little hotter, but not allowed to boil, as it will curdle the eggs. Serve with fried croutons✪ Game Soup.

AI-modernized reading of the original text

Hare Soup (made from the remains of jugged hare). —Pick out the best of the meat and divide it into very small pieces. Put these on a plate, cover them over, and keep in a cool place till wanted. Put all the rest of the hare, bones and trimmings, and stuffing and gravy, into a saucepan, pour over it as much good stock as will cover it, and add 2 or 3 outer sticks of celery and a slice of stale bread. Simmer all gently together till the celery is tender, strain it, pick out the bones, and rub the celery and remainder through a sieve. Mix the pulp with the stock, put the soup back in the saucepan, and let it boil up again. If too thin, thicken with a little cornflour. Add a little cayenne to taste, put in a squeeze of lemon, and serve. Mulligatawny or Curry Soup.— This is usually made either with fowls or rabbits, but mutton, pork or veal may be used. Cut into flat joints one or two fowls or rabbits; if the latter, let them be well washed and cleansed from blood. Put them into a stewpan, cover them with water, and when it boils, skim, add an onion, a few peppercorns, a bunch of sweet herbs, and a blade or two of mace. When the fowls or rabbits are tender (be careful, however, they are not too much done) strain the broth into a basin and put the joints on a dish. Into another stewpan put a J lb of butter, 4 or 5 onions cut small, and about 6 ounces of lean ham cut in dice; set these ingredients over a slow fire and fry gently for half an hour, stirring them occasionally to prevent burning, then put in sufficient Hour to make the butter into a paste, with two tablespoonfuls of curry powder, and stir it well over the fire for five minutes. The broth in which the fowls or rabbits were boiled should be added to more broth if necessary, to bring it to a proper consistence ; let it boil gently on the small gas ring, and skim off the butter as long as any will rise. Pass through a sieve, put in the joints, boil, skim, season with salt and a c 2 little brown juice, and serve with plain boiled rice in a separate dish. Game Soup. — To be made with the remains of cold birds, or uncooked birds if preferable. Pick off all the meat and pound it in a mortar. Place the trimmings and bones into a saucepan with three or four onions, a piece of lean ham, and three or four carrots, salt and pepper to taste, and two quarts of water or stock. Let it simmer gently, and when the carrots are cooked take them out and pound them in the mortar with the meat, and press the mass through a tamis ; keep on adding a little broth so as to press as much through the tamis as possible. Return the soup to the saucepan and let it get quite hot. Before serving let it cool a little, and mix with it the yolks of two eggs and a cupful of cream. It must now be made a little hotter, but not allowed to boil, as it will curdle the eggs. Serve with fried croutons.

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Hare SoupMulligatawny or Curry SoupGame SoupConsomme Montmorency

The household gas cookery book