Carefully remove the fat from the meat, chop it fine and put it in a basin of cold water, just stirring it to separate it. Let it stand 5 minutes, then pour it into a saucepan with the vegetables cut in pieces, the whites and broken shells of the eggs, and the stock; whilst heating over the fire, whisk well until it begins to rise, when cease, and let it boil 2 minutes. Cover closely and let it stand quietly until there is a thick crust on top, then strain through a jelly bag or soup-cloth. Vegetables cut into small strips, or wafers, and boiled for 10 minutes, may be added before serv- ing. Barley Soup— i^ pint pearl barley, 1 qt. white stock, the yolk of 1 egg, 1 gill cream, 3^ pat fresh butter, bread. Soups. 25 Boil half a pint of pearl barley in a quart of white stock till it is reduced to a pulp, pass it through a hair sieve, and add to it as much well- flavored white stock as will give a puree of the consistency of cream; put the soup on the fire, when it boils stir into it, off the fire, the yolk of an egg beaten up with a gill of cream; add half a pat of fresh butter, and serve with small dice of bread fried in butter. A Delicate and Delicious Soup — Three car- rots, 2 turnips, 2 onions, 3 leeks, 1 stick of celery, 2 oz. butter, a little mutton broth, seasoning to taste. Cut up the vegetables small and fry them in the butter till tender and of a light brown color. Add enough to keep them from burning, and stew them for an hour. Then rub through a sieve with a little more broth. Stew for a few minutes longer; salt and cayenne to taste. If properly done the soup will be as thick as cream. Onion Soup — Water that has boiled a leg or neck of mutton, 1 shank bone, 6 onions, 4 car- rots, 2 turnips, salt✪ Onion Soup. Into the water that has boiled a leg or neck of mutton put the carrots and turnips and shank bone, and simmer 2 hours, then strain it on sis onions, first sliced and fried a light brown, sim- mer 3 hours, skim carefully, and serve. Put into it a little roll or fried bread. Eel Soup — 3 lbs. eels, 1 onion, 1 oz. butter, 3 blades mace, 1 bunch sweet herbs, M ^^' P^P" per-corns, salt, 2 tablespoonfuls flour, l^ pt. cream, 2 qts. water✪ Eel Soup. Wash the eels, cut them into thin slices and put them in the stewpan with the butter; let them simmer for a few minutes, then pour the 26 White Ribbon Cook Book. water to them, and add the onion cut in small slices, the herbs, mace and seasoning. Simmer till the eels are tender, but do not break the flesh. Remote them carefully, mix flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve. Asparagus Soup — Twenty-five heads of aspa- ragus, 1 qt. stock, 1 tablespoonful flour, 1 oz. but- ter, sugar, pepper and salt, some spinach green- ing, 1 pat of fresh butter or 1 gill of cream, small dice of bread.

AI-modernized reading of the original text

Carefully remove the fat from the meat, chop it fine and put it in a basin of cold water, just stirring it to separate it. Let it stand 5 minutes, then pour it into a saucepan with the vegetables cut in pieces, the whites and broken shells of the eggs, and the stock; whilst heating over the fire, whisk well until it begins to rise, when cease, and let it boil 2 minutes. Cover closely and let it stand quietly until there is a thick crust on top, then strain through a jelly bag or soup-cloth. Vegetables cut into small strips, or wafers, and boiled for 10 minutes, may be added before serving. Barley Soup— 1/2 pint pearl barley, 1 qt. white stock, the yolk of 1 egg, 1 gill cream, 3^ pat fresh butter, bread. Soups. 25 Boil half a pint of pearl barley in a quart of white stock till it is reduced to a pulp, pass it through a hair sieve, and add to it as much wellflavored white stock as will give a puree of the consistency of cream; put the soup on the fire, when it boils stir into it, off the fire, the yolk of an egg beaten up with a gill of cream; add half a pat of fresh butter, and serve with small dice of bread fried in butter. A Delicate and Delicious Soup — Three carrots, 2 turnips, 2 onions, 3 leeks, 1 stick of celery, 2 oz. butter, a little mutton broth, seasoning to taste. Cut up the vegetables small and fry them in the butter till tender and of a light brown color. Add enough to keep them from burning, and stew them for an hour. Then rub through a sieve with a little more broth. Stew for a few minutes longer; salt and cayenne to taste. If properly done the soup will be as thick as cream. Onion Soup — Water that has boiled a leg or neck of mutton, 1 shank bone, 6 onions, 4 carrots, 2 turnips, salt. Into the water that has boiled a leg or neck of mutton put the carrots and turnips and shank bone, and simmer 2 hours, then strain it on sis onions, first sliced and fried a light brown, simmer 3 hours, skim carefully, and serve. Put into it a little roll or fried bread. Eel Soup — 3 lbs. eels, 1 onion, 1 oz. butter, 3 blades mace, 1 bunch sweet herbs, 1/2 teaspoonful pepper-corns, salt, 2 tablespoonfuls flour, 1 1/2 pt. cream, 2 qts. water. Wash the eels, cut them into thin slices and put them in the stewpan with the butter; let them simmer for a few minutes, then pour the 26 White Ribbon Cook Book. water to them, and add the onion cut in small slices, the herbs, mace and seasoning. Simmer till the eels are tender, but do not break the flesh. Remote them carefully, mix flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve. Asparagus Soup — Twenty-five heads of asparagus, 1 qt. stock, 1 tablespoonful flour, 1 oz. butter, sugar, pepper and salt, some spinach greening, 1 pat of fresh butter or 1 gill of cream, small dice of bread.

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The white ribbon cook book