No. 36. Mutton Broth. Any description of trimmings of mutton may be used for broth, but the scrag end of the neck is usually chosen. Put about two scrags into a stewpan (having previously jointed the bone), with three onions (a couple of cloves stuck in each), three turnips, one carrot, and a bunch containing a leek, a head of celery, and a few sprigs of thyme and parsley, fill up the stewpan with rather more than a gallon of water; when boiling skim it, and place it at the corner of the stove, where let it simmer for three hours, then cut a small carrot, two turnips, an onion, and a piece of leek and celery into very small square pieces, put them into a stewpan with a wineglassful of pearl barley, pass the broth through a hair sieve over them, and boil at the corner of the fire until the barley is tender, when it is ready to serve; the meat may be trimmed into neat pieces, and served in the broth, or separately with melted butter and parsley, or onion sauce.
No. 37. Irish Mutton Broth. This broth is made similar to the last, adding ten or twelve mealy potatoes cut in large dice, which by boiling to a purée thickens the broth; just before serving throw in twenty heads of parsley, at the same time put in a few flowers of marigolds, which really give a pleasing flavour; it is then ready to serve.
At home I make clear soup of the trimmings of any meat, either beef, veal, mutton, or lamb, or the trimmings of two or three different sorts of meat, in the same manner as directed for Julienne soup.
No. 38. A very simple Receipt for the Scotch Cock-a-Leeky. This is a very favorite national soup with the Scotch, which by rights ought to have been the pride of Welsh cookery, ranking as high in the estimation of millions as their celebrated and generally appreciated rarebit, commonly called a Welsh rabbit.
Take six or eight pounds of leg of beef (depending upon the quantity you want to make), with which make a stock as directed for Julienne soup, letting simmer two hours, and keeping it well skimmed; in the mean time trim two or three bunches of fine winter leeks, cutting off the roots and part of the head, then split each in halves lengthwise, and each half in three, wash well in two or three waters, pass the stock through a sieve into another stewpan, into which put the leeks, with a fowl trussed as for boiling, let simmer very gently at the corner of the fire for three hours, keeping it well skimmed, season a little if required, and half an hour before serving add two dozen French plums, without breaking them; when ready to serve, take out the fowl, which cut into neat pieces, place in a large tureen, and pour the leeks and broth over, the leeks being then partly in purée; if too thick, however, add a drop more broth or water. Should the leeks happen to be old and strong, it would be better to blanch them five minutes in a gallon of boiling water previously to putting them with the stock. Although an old cock is usually procured in Scotland for the above purpose, I prefer a young one, but should an old one be most handy, stew it a short time in the stock before passing it.
No. 39. Ox-tail Soup. Cut up two ox-tails, separating them at the joint, put a small piece of butter at the bottom of a stewpan, then put in the ox-tails, with a carrot, turnip, three onions, head of celery, one leek, and a bunch of parsley, thyme, and bay-leaf, add half a pint of water and twelve grains of whole pepper, set over a sharp fire, stirring occasionally until the bottom of the stewpan is covered with a thickish brown glaze; then add a quarter of a pound of flour, stir it well in, and fill up the stewpan with three quarts of water, add a tablespoonful of salt, stir occasionally until boiling, when set it upon the corner of the stove, skim well, and let simmer until the tails are stewed very tender, the flesh coming easily from the bone; take them out immediately and put them into your tureen; pass the soup, which must not be too thick, through a hair sieve over them, add a head of celery previously cut small and blanched in a little stock, and serve.
Ox-tail soup may also be made clear by omitting the flour, and serving vegetables in it as directed in Julienne soup (No. 35), but cut in any other shape.
No. 40. Ox-cheek Soup. Blanch and wash well two ox-cheeks, cut off the beard, take away all the bone, which chop up, and cut the flesh into middling-sized pieces, leaving the cheek part whole, put altogether into a stewpan, with four quarts of water, a little salt, ten peppercorns, two carrots, two turnips, one leek, one head of celery, and a bunch of parsley, thyme, and bay-leaf, also a burnt onion to colour it; let stew at the corner of the fire six hours, keeping well skimmed, then take out the fleshy part of the cheek and pass the broth through a hair sieve into another stewpan, mix half a pound of flour with a pint of cold broth, which pour into it and stir over the fire until boiling, place it at the corner, let simmer till tender (adding two heads of celery cut very fine, and a glass of sherry); when the celery is tender, cut the meat in small square slices, keep them warm, and when the soup is ready pour over and serve. Sheep’s or lambs’ heads also make very good soup by following the above receipt, and adding two pounds of veal, mutton, or beef to the stock, two heads would be sufficient, and they would not require so long to stew.
No. 41. New Mock Turtle Soup. Procure half a calf’s head (scalded, not skinned), bone it, then cut up a knuckle of veal, which put into a stewpan, with half a pound of lean ham, two ounces of butter, one of salt, at the bottom, a carrot, one turnip, three onions, a head of celery, a leek, and a bunch of parsley, thyme, marjoram, basil, and a bay-leaf, with nearly half a pint of water; move round occasionally upon the fire until the bottom of the stewpan is covered with a white glaze; then add six quarts of water, and put in the half head, let simmer at the corner of the fire for two hours and a half, or till the head is perfectly tender, when take it up and press it between two dishes, pass the stock through a hair sieve into a basin; then in another stewpan have a quarter of a pound of butter, with a sprig of thyme, basil, marjoram, and a bay-leaf, let the butter get quite hot; then add six ounces of flour to form a roux, stir over a sharp fire a few minutes, keeping it quite white, stand it off the fire to cool, then add the stock, boil up, skim, and pass it through a hair sieve into another stewpan, cut the head into pieces an inch square, not too thick, and put them into the soup, which season with a little cayenne pepper; when the pieces are hot, add a gill of cream, and pour it into your tureen. The above quantity will make several tureens of soup, and will keep good several days.
No. 42. Brown Mock Turtle Soup. Proceed the same as in the last article, only colouring the stock by drawing it down to a brown glaze, or with a couple of burnt onions, and serving with a glass of port wine in it, or two of sherry, omitting the cream.