Handbook of practical cookery

come to the boiling-point. Pare very thickly now the turnip, slice it thinly, scrape and slice also the carrot, slice the onion, and when the water boils in the sauce-pan add them, and boil all very slowly two hours and a half. Place a colander in a basin, and pass the soup through, rubbing the beans through with a wooden spoon. Return the soup to the sauce-pan, add the milk, stir all over the fire till boiling. The soup is then ready for use. Fish Soup.— One large haddock, two quarts water, two ounces whole rice, one table-spoonful finely-chopped parsley, one small onion, one blade mace, one half tea-spoonful salt, one quarter tea-spoonful pepper, one and one-half gill milk. Wash the haddock well, clean it and place it in a saucepan, pour over it the cold water. Place the pan over the fire, and allow the water to boil five minutes. Remove then the haddock, take the skin from it, and remove the flesh from the bones in large flakes. Return the bones and skin to the sauce-pan, add the mace, onion, salt, and pepper, and boil all for one hour. Strain now the liquor through a clean towel or a sieve, and return it to the sauce-pan. Wash well the rice and add. Place the sauce-pan again on the fire, and boil slowly twenty minutes. Add the milk then, and when again boiling put in the pieces of fish, and cook two minutes. The soup ought then to be served at once. Rabbit Soup.— One rabbit, one large onion, two ounces dripping, one dessert-spoonful curry powder, one half dessertspoonful salt, one half tea-spoonful pepper, three quarts cold water, one ounce flour. Wash well the rabbit, cover it in a basin with cold water, and soak it over night. Soak over night also the onion in sufficient boiling water to cover it. Cut the rabbit in pieces, place it in a sauce-pan, pour over the water, and place the pan over the fire. When the water boils add the onion, pepper, and salt, draw the pan on. £• side, and let all simmer very slowly for two hours. Remove the rabbit, and take all the meat from the bones. Return the bones to the sauce-pan, and place the pan again on the fire, allow all to simmer slowly one hour longer. Strain the liquor now through a colander into a large basin. Place the pan on the fire, melt in it the dripping, stir in the flour and curry powder, and add the strained liquor. Stir all till boiling, then cut in small square pieces the rabbit meat, add them, and boil all ten minutes longer, when the soup is ready for use. Bone Soup. — Three pounds bones, one small cabbage, one large onion, two carrots, one turnip, one leek, one half tablespoonful salt, one half tea-spoonful pepper, two and one-half quarts water, one tea-cupful of barley.