[29]. Soup with Rice. Take four ounces of rice, which wash well, then boil for ten minutes, and put in cold water for a moment. Boil the rice in three pints of consommé (see [Art. 1]) for forty minutes; skim and serve.
[30]. Rice Soup à la Créole. Take six ounces of rice, which prepare as the foregoing, and ten minutes before serving add about an eighth of a can of tomatoes, and a little cayenne pepper; boil for a moment, and serve.
[31]. Chicken Consommé. Take a chicken, cut it in pieces and put in a saucepan with two quarts of water, and let it simmer gently until the scum begins to rise, skim until every particle is removed; then add salt, a carrot, an onion, a turnip, and a little celery. Boil gently for two hours, strain, and serve.
[32]. Chicken Giblet. Cut a chicken, an onion, and a little ham, each in small pieces. Put all together, in a saucepan, on the fire, and add half an ounce of butter. When beginning to color slightly, add three points of consommé (see [Art. 1]), and a pinch of rice; and, after boiling three quarters of an hour, add two tablespoonfuls of tomatoes, boil five minutes longer, and serve.
[33]. Chicken Gumbo. Cut in very small squares one ounce of raw ham and an onion, which put in a saucepan, with a piece of butter, and the wings of a chicken cut in small pieces. When beginning to color slightly, add three pints of consommé (or stock, [Art. 1]) and a pinch of barley. Boil an hour. Half an hour before serving, put in ten okra-pods cut in slices, five tablespoonfuls of tomatoes, and a little red pepper.
[34]. Chicken Okra, with Oysters. Prepare as the foregoing, without the barley. Blanch two dozen oysters, which drain, and add to your soup just before serving.
[35]. English Mutton Broth. Take half a pound of cold mutton and an onion, cut each in very small pieces, and put in a saucepan with half an ounce of butter. When beginning to color slightly, add three pints of consommé (or stock, [Art. 1]), a carrot, and a turnip, cut in small even pieces. Boil an hour, skim off the grease, and just before serving add two ounces of barley previously boiled.
[36]. Mullagatawny Soup. Cut into small pieces an onion, a carrot, a few pieces of celery, and a slice of ham, which put in a saucepan on a moderate fire, with half an ounce of butter, until they begin to color slightly. Add one quart of consommé (or stock, [Art. 1]) and boil for an hour; add a pinch of curry, a little mullagatawny paste, which moisten with a little cold stock, and, after adding a pint of stock, boil for five minutes, and serve. Cold mutton, veal, or chicken, cut in small pieces, may be added to this if desired.
[37]. French Ox-tail Soup. Cut an ox-tail in small pieces, also an onion, and put in a saucepan with a little butter. When they begin to color slightly, add three pints of consommé (or stock) and boil gently for two hours. Skim off the grease, add one ounce of barley which you have previously boiled, and about an eighth of a can of tomatoes; boil ten minutes, and serve.
[38]. English Ox-tail Soup. Proceed as for the foregoing, except instead of consommé add three pints of Spanish sauce (see [Art. 80]), with very little thickening. Boil for two hours, and add a little barley, a little salt, a carrot, previously boiled and cut in slices, and four tablespoonfuls of tomatoes. Twenty minutes before serving add a good glass of sherry, boil for a moment, and serve.