Take from two to four pounds of the trimmings or coarse parts of venison, shin of beef, or shanks or lean scrag of good mutton — all fresh. If game is plentiful, then use no meat. Break the bones and boil them with celery, a couple of carrots and turnips, four onions, a bunch of parsle}^ and a quarter of an ounce of peppercorns — the larger proportion Jamaica pepper. Strain this stock when it has boiled for SOUPS. 125 three hours. Cut down and skin a blackcock or woodcock^ a pheasant, half a hare or a rabbit, a brace of partridges or grouse, and season the pieces with mixed spices. These may be floured and browned in a frying-pan; but as this is a process dictated by the e3'e as much as by the palate, it is not really necessary. Put the game to the strained stock Avith a dozen of small onions, a couple of heads of celery sliced, half a dozen peeled potatoes, and, when it boils,, a small white cabbage quartered✪ Poacher's Soup ; black pepper, allspice, and salt to taste. Let the soup simmer till the game is tender,, but not overdone ; and that it may not be, the vegetables may be put in half an hour before the flesh. This soup may bo coloured and flavoured with red Avine and two spoonfuls of mushroom catsup, and enriched with forcemeat balls. Soups in which catsup is mixed should not be salted till that ingredient is added, as catsup contains so much salt itself. 89. Vermicelli Soup. A pound and a half of lean veal cut into dice ; a turnip^ a faggot of vegetables, and about two ounces of ham ; a head of celery, an onion stuck with cloves, a few white peppercorns, a blade of mace, and a quarter of a pound of butter ; let the whole sweat over a brisk stove ; then thicken with three spoonfuls of semolina flour diluted with two quarts of white broth✪ Vermicelli Soup. This must be done by degrees, so that the soup be not lumpy. Add a handful of mushroom-trimmings ; as soon as it boils, draw it to the corner of the fire, that the scum and fat may rise, Avhich carefully remove. Strain this through a tammy on the vermicelli. On serving, you may throw in a few chervil leaves well blanched and very green, but I prefer that this soup should be onl}- so much broth or white stock, as clear as sherry and Avell-boiled vermicelli. 123 THE THOROUGH GOOD COOK. 90. Sweet Milk Soup. (^'i favourite German Dish, and vcrtj nice for Children.') Three pints of milk, the yolks of two eggs, a table- spoonful of semolina flour, a couple of peach leaves or some lemon-peel, a little salt, and sugar to taste✪ Sweet Milk Soup. Keep these stirred over the tire till on the point of boiling over. Have the whites of the eggs whisked to a stiff snow, with a little sugar. When the soup is poured into the tureen, take dessertspoonfuls of the snow, sprinkle powdered cin- namon over, throw them into the soup, and serve directly. 91. Macaroni Soup. Boil four ounces of the macaroni till three-fourths cooked. Have prepared strong gravy soup ; take care that the macaroni does not get into lumps. Boil up. Serve rasped Parmesan✪ Macaroni Soup in a glass dish or on a plate. Many streAv it on the soup. This may be made a sort of white soup by thickening it with white sauce, and adding hot cream gradually when to be served, giving it first a boil up.

AI-modernized reading of the original text

Take from two to four pounds of the trimmings or coarse parts of venison, shin of beef, or shanks or lean scrag of good mutton — all fresh. If game is plentiful, then use no meat. Break the benes and boil them with celery, a couple of carrots and turnips, four onions, a bunch of parsley and a quarter of an ounce of peppercorns — the larger proportion Jamaica pepper. Strain this stock when it has boiled for three hours. Cut down and skin a blackcock or woodcock, a pheasant, half a hare or a rabbit, a brace of partridges or grouse, and season the pieces with mixed spices. These may be floured and browned in a frying-pan; but as this is a process dictated by the e3'e as much as by the palate, it is not really necessary. Put the game to the strained stock Avith a dozen of small onions, a couple of heads of celery sliced, half a dozen peeled potatoes, and, when it boils, a small white cabbage quartered ; black pepper, allspice, and salt to taste. Let the soup simmer till the game is tender, but not overdone ; and that it may not be, the vegetables may be put in half an hour before the flesh. This soup may bo coloured and flavoured with red wine and two spoonfuls of mushroom catsup, and enriched with forcemeat balls. Soups in which catsup is mixed should not be salted till that ingredient is added, as catsup contains so much salt itself. 89. Vermicelli Soup. A pound and a half of lean veal cut into dice ; a turnip, a faggot of vegetables, and about two ounces of ham ; a head of celery, an onion stuck with cloves, a few white peppercorns, a blade of mace, and a quarter of a pound of butter ; let the whole sweat over a brisk stove ; then thicken with three spoonfuls of semolina flour diluted with two quarts of white broth. This must be done by degrees, so that the soup be not lumpy. Add a handful of mushroom-trimmings ; as soon as it boils, draw it to the corner of the fire, that the scum and fat may rise, which carefully remove. Strain this through a tammy on the vermicelli. On serving, you may throw in a few chervil leaves well blanched and very green, but I prefer that this soup should be only so much broth or white stock, as clear as sherry and well-boiled vermicelli. 90. Sweet Milk Soup. (^'i favourite German Dish, and vcrtj nice for Children.') Three pints of milk, the yolks of two eggs, a tablespoonful of semolina flour, a couple of peach leaves or some lemon-peel, a little salt, and sugar to taste. Keep these stirred over the tire till on the point of boiling over. Have the whites of the eggs whisked to a stiff snow, with a little sugar. When the soup is poured into the tureen, take dessertspoonfuls of the snow, sprinkle powdered cinnamon over, throw them into the soup, and serve directly. 91. Macaroni Soup. Boil four ounces of the macaroni till three-fourths cooked. Have prepared strong gravy soup ; take care that the macaroni does not get into lumps. Boil up. Serve rasped Parmesan in a glass dish or on a plate. Many streAv it on the soup. This may be made a sort of white soup by thickening it with white sauce, and adding hot cream gradually when to be served, giving it first a boil up.

Records on this page

English Hare SoupPoacher's SoupVermicelli SoupSweet Milk SoupMacaroni Soup

The thorough good cook