Handbook of practical cookery

In preparing this soup, the first thing to be done is the cutting of the meat from the bone, and the removing of the marrow. Then the marrow and the butter must be heated together in a large sauce-pan, and when the smoke arises from them, the meat and bone must be put into the same and browned, and the vegetables cut into very small pieces and browned also. To this add the water in its given quantity, and allow the whole to come quickly to the boilingpoint, skimming carefully meantime. The salt, pepper, and cloves should now be thrown in, and the whole allowed to boil slowly for four hours, when the liquor should be strained and returned to the sauce-pan. The flour of rice should now be put into a bowl and made smooth with the Harvey sauce and catchup, then added to the strained liquor in the sauce-pan, and boiled together with it for ten minutes to prevent the flour of rice tasting raw. Just before serving add the caramel, which does not require to be cooked, but is used for the purpose of giving the soup the proper colour. Giblet Soup.— The quantities and ingredients required are: — Two sets of giblets, three quarts of stock, two ounces of butter, one gill of sherry, two ounces of flour, one tablespoonful of lemon juice, one sprig of parsley, two bay leaves, one sprig of thyme, one grain of cayenne pepper, one half a salt-spoonful of salt, and an equal quantity of pepper. The manner of making the soup is as follows : — The giblets must be scalded and picked entirely clean of skin, and then cut into small pieces equal in size. When this is done, next melt the butter and brown the giblets to a pale brown in it. Then add to them the sherry and one gill of the stock, after which let it cook slowly until the liquor is reduced to one-half the quantity, when the remainder of the stock must be added, also the parsley, thyme, and bay leaves, and let all cook slowly together until the giblets are tender, the time of which depends upon whether the giblets are of chicken or fowl When the giblets are tender they should be removed and the liquor strained, which is to be thickened with a little flour, the flour first being made smooth with a little cold water, and then the whole is to be boiled one hour ; after which the giblets must be returned to the liquor, the lemon juice, cayenne pepper, and salt also added, and all permitted to boil for five minutes. When it is done it should be dished very hot. Hotch-potch. — The necessaries and measures for this soup are : — A neck of mutton, six lamb chops, two quarts of cold water, six young carrots, four young turnips, one head of lettuce, one table-spoonful of parsley, one pint of green pease, one young cauliflower, one half table-spoonful of salt, one small tea-spoonful of pepper.