—The same as for [No. 2], adding half a cupful of uncooked rice about seventeen minutes before serving; taste to see if sufficiently seasoned, and serve.
4. Brunoise with Sorrel.
—The same, adding two good handfuls of chopped sorrel about two minutes before serving.
5. Beef à l’Anglaise.
—Cut up into small squares a quarter of a pound of raw, lean beef; brown them a little in a saucepan on the hot range, then moisten with three pints of broth ([No. 99]), add half a pint of printanier ([No. 51]), a handful of barley, and half a pinch each of salt and pepper. Boil thoroughly for half an hour, and a few moments before serving put in one medium-sized sliced tomato, taste to see if sufficiently seasoned, then pour the soup into a hot tureen, and send to the table.
6. Beef à l’Ecossaise, thickened.
—Brown in a little fat, in a saucepan, a quarter of a pound of small squares of lean beef and a sliced onion; moisten with three pints of broth ([No. 99]), adding half a cup of oatmeal, a small glass of Madeira wine, half a tablespoonful of salt and a teaspoonful of pepper. Let cook for thirty minutes, then serve.
7. Busecca.
—Brown in a saucepan one pint of raw printanier ([No. 51]), adding half a pint of chopped celery; let steam gently for about ten minutes, then moisten with three pints of white broth ([No. 99]) and a quarter of a pound of very finely shred tripe; season with half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for twenty-five minutes, and serve with a little grated cheese, separate.