CHAPTER I.
SOUPS.
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| Ingredients which may all be used for making Soup of various kinds | [1] |
| A few directions to the Cook | [2] |
| The time required for boiling down Soup or Stock | [4] |
| To thicken Soups | [4] |
| To fry Bread to serve with Soup | [5] |
| Sippets à la Reine | [5] |
| To make Nouilles (an elegant substitute for Vermicelli) | [5] |
| Vegetable Vermicelli (Vegetables cut very fine for Soups) | [5] |
| Extract of Beef, or very strong Beef Gravy-Soup (Baron Liebig’s receipt) | [6] |
| Bouillon (the common Soup of France), cheap and very wholesome | [7] |
| Clear pale Gravy Soup, or Consommé | [10] |
| Another receipt for Gravy Soup | [10] |
| Cheap clear Gravy Soup | [11] |
| Glaze (Note) | [11] |
| Vermicelli Soup (Potage au Vermicelle) | [12] |
| Semoulina Soup (Soupe à la Semoule) | [12] |
| Macaroni Soup | [13] |
| Soup of Soujee | [13] |
| Potage aux Nouilles, or Taillerine Soup | [14] |
| Sago Soup | [14] |
| Tapioca Soup | [14] |
| Rice Soup | [14] |
| White Rice Soup | [15] |
| Rice-Flour Soup | [15] |
| Stock for White-Soup | [15] |
| Mutton Stock for Soups | [16] |
| Mademoiselle Jenny Lind’s Soup | [16] |
| The Lord Mayor’s Soup | [17] |
| The Lord Mayor’s Soup (Author’s receipt) | [18] |
| Cocoa-Nut Soup | [19] |
| Chestnut Soup | [19] |
| Jerusalem Artichoke, or Palestine Soup | [19] |
| Common Carrot Soup | [20] |
| A finer Carrot Soup | [20] |
| Common Turnip Soup | [21] |
| A quickly made Turnip Soup | [21] |
| Potato Soup | [21] |
| Apple Soup | [21] |
| Parsnep Soup | [22] |
| Another Parsnep Soup | [22] |
| Westerfield White Soup | [22] |
| A richer White Soup | [23] |
| Mock-Turtle Soup | [23] |
| Old-fashioned Mock-Turtle | [26] |
| Good Calf’s-Head Soup (not expensive) | [27] |
| Soupe des Galles | [28] |
| Potage à la Reine (a delicate White Soup) | [29] |
| White Oyster Soup (or Oyster Soup à la Reine) | [30] |
| Rabbit Soup à la Reine | [31] |
| Brown Rabbit Soup | [31] |
| Superlative Hare Soup | [32] |
| A less expensive Hare Soup | [32] |
| Economical Turkey Soup | [33] |
| Pheasant Soup | [33] |
| Another Pheasant Soup | [34] |
| Partridge Soup | [35] |
| Mullagatawny | [35] |
| To boil Rice for Mullagatawny, or for Curries | [36] |
| Good Vegetable Mullagatawny | [37] |
| Cucumber Soup | [38] |
| Spring Soup, and Soup à la Julienne | [38] |
| An excellent Green Peas Soup | [39] |
| Green Peas Soup without meat | [39] |
| A cheap Green Peas Soup | [40] |
| Rich Peas Soup | [41] |
| Common Peas Soup | [41] |
| Peas Soup without meat | [42] |
| Ox-tail Soup | [43] |
| A cheap and good Stew Soup | [43] |
| Soup in haste | [43] |
| Veal or Mutton Broth | [44] |
| Milk Soup with Vermicelli (or with Rice, Semoulina, Sago, &c.) | [44] |
| Cheap Rice Soup | [44] |
| Carrot Soup Maigre | [45] |
| Cheap Fish Soups | [46] |
| Buchanan Carrot Soup (excellent) | [46] |
| Observation | [47] |