Peel and slice six onions, cut half a pound of lean haiii in slices, and two ounces of butter ; put them into a stew- pan over the fire, and rub with a spoon till the onions become a little brown ; add half a pound of bread-crumbs. sours. 131 and tliree pints of good broth, a little caj^enne pepper, and a blade of mace✪ Cocoa-nut Soup ; let this boil for half an hour, then add a quarter of a pound of grated Parmesan cheese, and pass the soup through a tammy, put it into a clean soup pot, make the soup hot without boiling, and thicken it Avith the yolks of six eggs, mixed with a little broth, putting this in at the last moment. This is a good winter soup. Unless you are giving a dinner-party you need not put " a la Biberon " on your bill of fare. The soup, I should say, derived its name from some cook or cook's patron, since the word " biberon " means merely a feeding-bottle. 102. German Cheese Soup. Take about half a pound of bread-crumbs, sifted through a colander, and a quarter of a pound of grated Swiss or Parmesan cheese ; simmer them together in a stew-pan with some vegetable broth until the bread and cheese are well stewed. Mix three or four yolks of eggs in a saucepan with as many spoonfuls of broth, stir it over a slow fire or stove till well mixed, without boiling ; when the soup is taken off' the fire, stir in the egg, and serve it immediately with toasted bread on a dish, in small squares. Add pepper and salt, or any other seasoning, according to taste.✪ German Cheese Soup Jules Gouife, in his " Livre des Soupes," seems to be under the impression, as I have said in my " chat " about Cheese, that we English have only one soup, and for this he gives a recipe — " Soupe au Fromage." With amused amaze- ment I read that a quarter of a pint of old ale is to be added before the soup is dished up ; that is, its consistency was to be very thick, and that it is to be served on squares of soft toast and eaten with mustard. The poor dear man had miistaken our " Welsh rarebit " for a soup ! As a matter of fact, I claim, as British soups, kale brose, cock-a-leekie, J 2 132 THE THOROUGH GOOD COOK mutton broth, ox-tail and giblet, S2:>lit pea, mulligatawny (Anglo-Indian), and grouse. 103. Puchero. „ Puchero is the Spanish analogue for that French j^'-^i- au-feii which was once so unjustly maligned in the " English Wives " correspondence in a London daily newspaper. Two pounds of lean beef placed in the stock-pot with a pig's ear, the giblets of a fowl — if 3"ou can eat giblets ; I cannot — six ounces of blanched ham or salt pork, and three handfuls of well-soaked garhanzos, or chick-peas. Moisten your meat with a sufficiency of water ; put your pot on the fire ; skim carefully, and when it comes to boiling point set it on the hob. Let it simmer for two hours ; then add two leeks, a bunch of chervil, a little Avild mint, and a large carrot or a head of cabbage-lettuce. A large slice of pumjikin✪ Puchero, freed from the peel and seed, will be also very succulent in the soup. At the expiration of another hour, add little pork sausages, called by the Spaniards chorizos, and continue to simmer. Before serving, pass the soup through a sieve into a stew-pan, and then pour it into a tureen. Take the leeks and lettuces, hoAvever, from the sieve, and o;arnish the meat with them, together with some slices of fried toast.

AI-modernized reading of the original text

Peel and slice six onions, cut half a pound of lean ham in slices, and two ounces of butter ; put them into a stewpan over the fire, and rub with a spoon till the onions become a little brown ; add half a pound of bread-crumbs. sours. 131 and tliree pints of good broth, a little cayenne pepper, and a blade of mace ; let this boil for half an hour, then add a quarter of a pound of grated Parmesan cheese, and pass the soup through a tammy, put it into a clean soup pot, make the soup hot without boiling, and thicken it with the yolks of six eggs, mixed with a little broth, putting this in at the last moment. This is a good winter soup. Unless you are giving a dinner-party you need not put " a la Biberon " on your bill of fare. The soup, I should say, derived its name from some cook or cook's patron, since the word " biberon " means merely a feeding-bottle. 102. German Cheese Soup. Take about half a pound of bread-crumbs, sifted through a colander, and a quarter of a pound of grated Swiss or Parmesan cheese ; simmer them together in a stew-pan with some vegetable broth until the bread and cheese are well stewed. Mix three or four yolks of eggs in a saucepan with as many spoonfuls of broth, stir it over a slow fire or stove till well mixed, without boiling ; when the soup is taken off' the fire, stir in the egg, and serve it immediately with toasted bread on a dish, in small squares. Add pepper and salt, or any other seasoning, according to taste. Jules Gouife, in his " Livre des Soupes," seems to be under the impression, as I have said in my " chat " about Cheese, that we English have only one soup, and for this he gives a recipe — " Soupe au Fromage." With amused amazement I read that a quarter of a pint of old ale is to be added before the soup is dished up ; that is, its consistency was to be very thick, and that it is to be served on squares of soft toast and eaten with mustard. The poor dear man had miistaken our " Welsh rarebit " for a soup ! As a matter of fact, I claim, as British soups, kale brose, cock-a-leekie, J 2 mutton broth, ox-tail and giblet, S2:>lit pea, mulligatawny (Anglo-Indian), and grouse. 103. Puchero. „ Puchero is the Spanish analogue for that French pot-au-feu which was once so unjustly maligned in the " English Wives " correspondence in a London daily newspaper. Two pounds of lean beef placed in the stock-pot with a pig's ear, the giblets of a fowl — if 3"ou can eat giblets ; I cannot — six ounces of blanched ham or salt pork, and three handfuls of well-soaked garhanzos, or chick-peas. Moisten your meat with a sufficiency of water ; put your pot on the fire ; skim carefully, and when it comes to boiling point set it on the hob. Let it simmer for two hours ; then add two leeks, a bunch of chervil, a little Avild mint, and a large carrot or a head of cabbage-lettuce. A large slice of pumpkin, freed from the peel and seed, will be also very succulent in the soup. At the expiration of another hour, add little pork sausages, called by the Spaniards chorizos, and continue to simmer. Before serving, pass the soup through a sieve into a stew-pan, and then pour it into a tureen. Take the leeks and lettuces, hoAvever, from the sieve, and garnish the meat with them, together with some slices of fried toast.

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Cocoa-nut SoupCheese Soup a la BiberonGerman Cheese SoupPuchero

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