For four persons. i^ lbs. lentils ; soak in cold water for 24 hours ; drain. Stew in a very small quantity of water ; skim. Pass through a tamis. Boil an onion in milk and pass through with the lentils. Make the puree the necessary thinness with milk, and stir in 2 ozs. butter✪ Milk of Almonds Soupe Maigre ; salt and pepper to taste. White Soupe Maigre. For four persons. I pint milk ; 2 pints boiling water ; 3 tablespoonsful flour. A little vegetable flavour (onions or celery), pepper and salt ; let the flour just cook in the milk. Stir in the yolks of two eggs✪ White Soupe Maigre, and do not let them turii the soup. Asparagus points, carrots cut in dice, or young peas, parboiled and then warmed in butter, may be thrown in. Fried bread (in little squares) is to be sent up on a napkin, and handed round with this soup. H 98 MUTTON BROTH. Pearl Barley Soupe Maigre. For four persons. Take \ lb. of pearl barley ; boil it for 5 hours in 2 quarts of water, which must reduce to i quart. Pass through a tamis ; season with salt and pepper, and stir in ijozs. of fresh butter, or, if preferred, some cream, or a gill of milk into which the yolk of one ^^^ has been stirred. A variety can be made by putting in some chopped parsley, or a few young peas (boiled), so as to have the contrast of green with the white puree. Puree of Game, Chicken, or Rabbit Soup. The remains of roast grouse, partridge, &c., should be carefully saved to make puree of game soup. Any part which is high must be removed before the car- casses, breasts, &c., are put away in the cold-meat larder. The meat is to be carefully scraped away from the bones, pounded in a mortar, diluted with stock, and passed through a tamis. This puree is to be mixed with well-seasoned stock ; the soup ought to be the consistence of double cream. If the game puree is not quite enough, a small amount of rice stewed in broth may be passed through the tamis with the game. Mutton Broth. Take the scrag end of one or two necks of mutton ; reserve the ' best end ' for cutlets, or for roasting, but use for the broth the scrag when newly killed and the SCOTCH BROTH. 99 juices not dried up ; and hang the best end till it is tender. Cut the scrag into small junks. Allow a pint of water to a pound of scrag ; put on in cold water ; when it boils, skim, and remove to side of fire, and let it simmer, and continue to skim. Have ready cut up carrots, turnips, onions, leeks or chibbals, celery, and well-washed rice ; when the broth is clear of scum and fat, put in the vegetables and rice and salt. Simmer till all are done ; take out the rough bits oi bone, &c., but send up the meat in the broth ; and sprinkle in chopped parsley two minutes before serving✪ Mutton Broth. Not less than four hours are required for the whole process. Barley can be used instead of rice ; barley requires a long time to plim in water before it is put in the broth, and a long time to simmer in the broth ; a rather large quantity of water may be used. As in the case of hotch potch, the remains of this soup may be passed through a tamis, and served as a puree soup next day. Scotch Broth.

AI-modernized reading of the original text

For four persons. i^ lbs. lentils ; soak in cold water for 24 hours ; drain. Stew in a very small quantity of water ; skim. Pass through a tamis. Boil an onion in milk and pass through with the lentils. Make the puree the necessary thinness with milk, and stir in 2 ozs. butter ; salt and pepper to taste. White Soupe Maigre. For four persons. I pint milk ; 2 pints boiling water ; 3 tablespoonsful flour. A little vegetable flavour (onions or celery), pepper and salt ; let the flour just cook in the milk. Stir in the yolks of two eggs, and do not let them turii the soup. Asparagus points, carrots cut in dice, or young peas, parboiled and then warmed in butter, may be thrown in. Fried bread (in little squares) is to be sent up on a napkin, and handed round with this soup. H 98 MUTTON BROTH. Pearl Barley Soupe Maigre. For four persons. Take \ lb. of pearl barley ; boil it for 5 hours in 2 quarts of water, which must reduce to i quart. Pass through a tamis ; season with salt and pepper, and stir in ijozs. of fresh butter, or, if preferred, some cream, or a gill of milk into which the yolk of one egg has been stirred. A variety can be made by putting in some chopped parsley, or a few young peas (boiled), so as to have the contrast of green with the white puree. Puree of Game, Chicken, or Rabbit Soup. The remains of roast grouse, partridge, &c., should be carefully saved to make puree of game soup. Any part which is high must be removed before the carcasses, breasts, &c., are put away in the cold-meat larder. The meat is to be carefully scraped away from the bones, pounded in a mortar, diluted with stock, and passed through a tamis. This puree is to be mixed with well-seasoned stock ; the soup ought to be the consistence of double cream. If the game puree is not quite enough, a small amount of rice stewed in broth may be passed through the tamis with the game. Mutton Broth. Take the scrag end of one or two necks of mutton ; reserve the ' best end ' for cutlets, or for roasting, but use for the broth the scrag when newly killed and the SCOTCH BROTH. 99 juices not dried up ; and hang the best end till it is tender. Cut the scrag into small junks. Allow a pint of water to a pound of scrag ; put on in cold water ; when it boils, skim, and remove to side of fire, and let it simmer, and continue to skim. Have ready cut up carrots, turnips, onions, leeks or chibbals, celery, and well-washed rice ; when the broth is clear of scum and fat, put in the vegetables and rice and salt. Simmer till all are done ; take out the rough bits oi bone, &c., but send up the meat in the broth ; and sprinkle in chopped parsley two minutes before serving. Not less than four hours are required for the whole process. Barley can be used instead of rice ; barley requires a long time to plim in water before it is put in the broth, and a long time to simmer in the broth ; a rather large quantity of water may be used. As in the case of hotch potch, the remains of this soup may be passed through a tamis, and served as a puree soup next day. Scotch Broth.

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Milk of Almonds Soupe MaigreLentil Soupe MaigreWhite Soupe MaigreMutton BrothPearl Barley Soupe MaigrePearl Barley Soupe MaigreScotch Broth

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