The Ideal cook book

8. A Roast Beef and Boiled Turkey Soup —Ingredients— Bones of a turkey and beef, 2 or 3 carrots, 2 or 3 onions, 2 or 3 turnips, ½ doz. cloves, pepper, salt, and tomatoes, 2 tablespoonfuls of flour, some bread. Take the liquor that the turkey is boiled in, and the bones of the turkey and beef; put them into a soup-pot with two or three carrots, turnips and onions, half a dozen cloves, pepper,salt, and tomatoes, if you have any; bail it four hours, then strain all out. Put the soup back into the pot, mix two tablespoonfuls of flour into a little cold water; stir it into the soup; give it one boil. Cut some bread dice form, lay it in the bottom of the tureen, pour the soup on to it, and color with a little soy. 9. Veal or Lamb Soup —Ingredients—Knuckle of veal, 2 onions, 5 or 6 turnips, some sweet marjoram, salt and cayenne pepper, flour, 6 or 8 potatoes, a few dumplings, 1 tablespoonful of burnt sugar. Take a knuckle of veal, crack the bone, wash, and put it on to boil in more than sufficient water to cover it. After boiling some time, pare, cut, and wash two onions, five or six turnips, and put in with the meat. When this has boiled one hour add some sweet marjoram, rubbed fine,with salt and cayenne pepper i 4 THE Dominion Coox Book. to taste. Then take flour, which mix with cold water to the consistency of cream and add to the soup while boiling. Care must be taken not to make it too thick. Then pare and cut into small pieces six or eight potatoes, which add about half an hour before being served; and about ten minutes before sending to table put in a few dumplings. As veal makes a white soup, the color is much improved by adding a tablespoonful of burnt sugar. This soup may be thickened with rice, if preferable. 10. French Soup -—Ingredients—1 sheep's head, 3 qts. of water, I bunch of sweet herbs, 1 teacupful of pearl barley, 6 onions, 1 turnip, I carrot, few cloves, mushroom catsup, butter and flour. Take one sheep’s head, remove the brains, and steep it as before. Put it into a saucepan with three quarts of water, one teacupful of pearl barley, six onions, one turnip, one carrot, a bunch of sweet herbs, and a few cloves. Let it simmer gently for about five hours, then remove the head; strain and rub the vegetables through a sieve, or leave them whole, according to taste ; Let it stand all night, and when cold take off every par ticle of fat; cut up the meat from the head into small pieces and warm it up in thesoup. Season to taste, add a little mushroom catsup, and thicken with butter and flour. This will be found very little inferior to mock turtle soup. tr. Greek Soup—Ingredients—4 lbs. of lean beef, 1 Ib. of lean mutton, I lb of veal, 4 ozs. of lean ham, 4 carrots, 4 onions, 1 head of celery, a little soy, a few allspice and a few coriander seeds, some pepper and salt, 10 gts. of water. Cut up the beef, mutton, and veal into small pieces and throw into a stewpan with ten quarts of cold water; add a little salt, and then place on the stove to boil; take off the scum, add a little cold water, and take off the second scum ; then cut up the carrots, onions and celery and throw in the pot ; add a little more salt, a few allspice and coriander seeds ; let it simmer six hours, color the soup with a little soy, and strain it through a fine cloth; take off any fat that may be on the soup with a sheet of paper; before sending to table boil the soup, and place in the tureen a little fried lean ham cut into small pieces. 12, Giblet Soup—Ingredients—3 sets of ducks’ giblets, 2 Ibs. of beef some bones, shank bones of two legs of mutton, 3 onions, some herbs, pepper and salt, carrots, 3 qts. of water, 4% pt. of cream, I oz. of butter, 1 spoonful of flour. Soups. . I & a Se Se oe ee Se a es Pee