side for about half an hour, and skim all the butter off as it rises ; then rub it through a tamis cloth, put it in the soup pot, stir it over the fire until it boils, taste it, add salt if necessary, then add all the pieces of chicken and let it simmer gently for lo minutes. Serve with a plate of rice✪ Mulligatawny Soup. The rice should be well washed, then boiled quickly for 20 minutes in plenty of water, then thrown on to a sieve and put in front of the fire for two minutes, stirred up with a fork, and served very hot. Do not forget to put a pinch of salt to the rice while boiling. Rice should be washed in four separate waters. It must be put into boiling water. Some rice does not require as much as 20 minutes, and if boiled too long becomes pulpy and the grains stick together. When, by pressing a grain between your fingers, you can feel the heart, it is sufihciently boiled. Mulligatawny Soup, No. 2. 4 onions ; \ pound ham ; 4 apples ; 4 cloves ; 1 carrot ; I blade of mace ; 2 turnips ; A bunch of parsley ; I head of celery ; Thyme. Bay-leaves ; Cut all into slices, put them into a stewpan with \ lb. butter, pass it 20 minutes over a fire ; then add a pint of broth, let it simmer about 20 minutes, then add 3 tablespoonsful of curry powder, i table- spoonful of curry paste, and 4 tablespoonsful of flour. Mix the whole well together with 6 quarts of broth ; FISH CURRY SOUP. 8i when boiling, skim it. Season with a teaspoonfui of sugar and salt if required✪ Mulligatawny Soup, No. 2, pass it through a tamis, warm and serve with quenelles (small in the soup) ; serve with rice in a separate dish. A Fish Curry Soup for Six Persons. Put the following ingredients into a saucepan : — 4 onions fried in salad oil a light brown, add six tomatoes cut into slices, a bunch of parsley, thyme, three bay leaves, winter savor>^, a wineglass ofChablis, pepper and salt ; add 4 tablespoonsful of Yeatman's curry powder, and 4 of flour mixed with cold veal stock, about one quart or three pints✪ A Fish Curry Soup for Six Persons. Let the whole boil together thirty minutes, then throw your fish in, cut in pieces or slices ; as soon as the fish is cooked take out the bunch of herbs, and serve some crusts of bread or toast in it. The fish which can be used for this soup are Turbot Pike Skate Gurnard Cod Mullet Sole Conger eel Brill Mackerel Salmon Ling Sturgeon Hake Dory Haddock Plaice Cockles Carp Oysters Thornback Mussels. Lobster 82 HARE SOUP. Hare Soup. (From 'Dainty Dishes,' by Lady H. St. Clair.) I hare — newly killed ; I carrot ; I root of celery ; 3 onions ; I oz. peppercorns — tied in a muslin bag ; I bunch of fine herbs ; Salt to taste ; I tablespoonful of ground rice✪ Hare Soup — to be added after the hare soup is strained. Cut the hare in pieces, taking care to save the blood ; place the pieces in a large dish with the quantity of water, a quart to a pound of hare. Let it stand an hour. Add the blood, strain the liquid through a sieve into the stock-pot, add the hare, and put on fire. Stir till it boils, lest it curdle ; skim, then put in vegetables ; simmer for three hours ; pass through a hair sieve, add ground rice and simmer. The fillets of hare should be reserved, cut into dice, and served with the soup. Thick Hare Soup, No. 2. ✪ Thick Hare Soup, No. 2

AI-modernized reading of the original text

side for about half an hour, and skim all the butter off as it rises ; then rub it through a tamis cloth, put it in the soup pot, stir it over the fire until it boils, taste it, add salt if necessary, then add all the pieces of chicken and let it simmer gently for lo minutes. Serve with a plate of rice. The rice should be well washed, then boiled quickly for 20 minutes in plenty of water, then thrown on to a sieve and put in front of the fire for two minutes, stirred up with a fork, and served very hot. Do not forget to put a pinch of salt to the rice while boiling. Rice should be washed in four separate waters. It must be put into boiling water. Some rice does not require as much as 20 minutes, and if boiled too long becomes pulpy and the grains stick together. When, by pressing a grain between your fingers, you can feel the heart, it is sufficiently boiled. Mulligatawny Soup, No. 2. 4 onions ; \ pound ham ; 4 apples ; 4 cloves ; 1 carrot ; I blade of mace ; 2 turnips ; A bunch of parsley ; I head of celery ; Thyme. Bay-leaves ; Cut all into slices, put them into a stewpan with \ lb. butter, pass it 20 minutes over a fire ; then add a pint of broth, let it simmer about 20 minutes, then add 3 tablespoonsful of curry powder, i tablespoonful of curry paste, and 4 tablespoonsful of flour. Mix the whole well together with 6 quarts of broth ; FISH CURRY SOUP. 8i when boiling, skim it. Season with a teaspoonfui of sugar and salt if required, pass it through a tamis, warm and serve with quenelles (small in the soup) ; serve with rice in a separate dish. A Fish Curry Soup for Six Persons. Put the following ingredients into a saucepan : — 4 onions fried in salad oil a light brown, add six tomatoes cut into slices, a bunch of parsley, thyme, three bay leaves, winter savor, a wineglass ofChablis, pepper and salt ; add 4 tablespoonsful of Yeatman's curry powder, and 4 of flour mixed with cold veal stock, about one quart or three pints. Let the whole boil together thirty minutes, then throw your fish in, cut in pieces or slices ; as soon as the fish is cooked take out the bunch of herbs, and serve some crusts of bread or toast in it. The fish which can be used for this soup are Turbot Pike Skate Gurnard Cod Mullet Sole Conger eel Brill Mackerel Salmon Ling Sturgeon Hake Dory Haddock Plaice Cockles Carp Oysters Thornback Mussels. Lobster 82 HARE SOUP. Hare Soup. (From 'Dainty Dishes,' by Lady H. St. Clair.) I hare — newly killed ; I carrot ; I root of celery ; 3 onions ; I oz. peppercorns — tied in a muslin bag ; I bunch of fine herbs ; Salt to taste ; I tablespoonful of ground rice — to be added after the hare soup is strained. Cut the hare in pieces, taking care to save the blood ; place the pieces in a large dish with the quantity of water, a quart to a pound of hare. Let it stand an hour. Add the blood, strain the liquid through a sieve into the stock-pot, add the hare, and put on fire. Stir till it boils, lest it curdle ; skim, then put in vegetables ; simmer for three hours ; pass through a hair sieve, add ground rice and simmer. The fillets of hare should be reserved, cut into dice, and served with the soup. Thick Hare Soup, No. 2.

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Mulligatawny SoupMulligatawny Soup, No. 2A Fish Curry Soup for Six PersonsHare SoupThick Hare Soup, No. 2

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