Cassell's dictionary of cookery

- — Take one pound of the knuckle of veal, one pound of g-ravy-becf, half a pound of lean ham, and any bones and trimmings that may be at hand. Cut the ham into dice and the meat into pieces an inch square. Dissolve a slice of fresh butter in a stewpan, put in the ham, then the rest of the meat, and add two carrots, two onions, each one stuck with one clove, half a dozen outer sticks of celery, a bunch of sweet herbs, and a blade of mace. Cover the saucepan closely, and let its contents steam over a gentle fire until the gravy flows from the meat. Pour this gravy out, and shake the saucepan over the fire till the meat is brown, pour ever it three pints of boiling water, and let it stew gently until the liquor is reduced to a quart. Skim carefully, strain, and then add it to the gravy. Put into it two ounces of rice which have been boiled in water till tender, drained, and dried. Season the soup Avith pepper and salt, and serve very hot. Time, three hours. Probable cost, 2s. 8d. Sufficient for five or six persons. Rice Soup (suitable for children, or sick persons). — Wash four ounces of rice in three or four waters, drain it, and boil it gently with two quarts of beef or veal stock until it is tender without being broken. Season with a little salt and white pepper, and if the stock is already seasoned, be careful that it is not served too salt, owing to evaporation. If clear soup is wanted, the rice can be boiled separately in water until the grains are tender without being broken-, then dropped into the clear souj^, and allowed to remain a few minutes without simmering, or the rice may be boiled in thin, nicely-flavoured stock, strained, and put into the soup-tureen, the clear soup being then poured over it. Time, one hour. Sufficient for six or eight persons. Rice Soup, Superior.— Wash well four ounces of rice, and boil it in two quarts of veal stock till tender, drain it, and put the stock with half the rice back into the stewpan, rub the rest through a fine sieve, then stir it into the soup, and let it boil up. Beat the yolks of three eggs with half a pint of cream, take the soup off the fire for two minutes, then add the eggs and cream gradually, and stir the soup unceasingly for three or four minutes until it is thoroughly hot, but it must not boil again or the eggs will curdle. Time, two hours. Sufficient for eight or ten persons. Rice Soup, Royal.— Put two fowls with a large knuckle of veal into a stock-pot ; fill it with beef stock, skim it, and add a carrot, a turnip, an onion, half a head of celery, and two leeks ; boil for five hours, take off all the fat carefully, and strain the consomme through a napkin ; put half of it into a middle-sized stewpan with six ounces of Carolina rice washed and blanched, simmer it for two hours, then break it with a wooden spoon, and add the rest of the consomme; whilst boiling, and at the time of serving, put a spoonful into a puree of fowl, prepared in the usual manner, then recommence this operation twice, pour the puree thus made thin into the tureen, and on it the remainder of the rice by degrees, that it may I be well mingled — for if you pour the rice in quickly, you run the risk of decomposing or curdling the puree of fowl, which ought to be rendered smooth in mingling the soup. — Cart'ine.