No. 43. Mulligatawny Soup. Cut up a knuckle of veal, which put in a stewpan with a piece of butter, half a pound of lean ham, a carrot, one turnip, three onions, six apples, one head of celery, one leek, a bunch of parsley, thyme, and bay-leaf, a blade of mace, six cloves, and half a pint of water; set the stewpan over a sharp fire, move the meat round occasionally, let remain until the bottom of the stewpan is covered with a brownish glaze; then add two or three tablespoonfuls of currie powder, one of currie paste, if handy, and half a pound of flour, stir well in, and fill up with a gallon of water, add a spoonful of salt, half ditto of sugar, and a quarter ditto of pepper, let boil up; then place it at the corner of the stove, where let it simmer two hours and a half, then pass it through a hair sieve into the tureen; trim some of the pieces of veal, which serve in it, and some plain boiled rice separate; ox-tails or pieces of rabbits, chickens, &c., left from a previous dinner may be served in it instead of the veal; if too thick add a drop of broth or water.
No. 44. Giblet Soup. Clean two sets of giblets and soak for two hours, cut them into equal sizes and put them into a stewpan, with a quarter of a pound of butter, four pounds of veal or beef, half a pound of ham, a carrot, turnip, three onions, a head of celery, leek, two ounces of salt, and a bunch of parsley, thyme, and bay-leaf; place the stewpan over a sharp fire, stirring the meat round occasionally, when the bottom of the stewpan is covered with a light glaze add half a pound of flour, stir well in, and fill up with a gallon of water, add two burnt onions to colour it; when boiling set at the corner of the stove, let simmer, skim well, and when the giblets are tender take them out, put them in your tureen, pass the soup through a hair sieve over, and serve; twenty button onions, or any small sharp vegetable, is very good in it, also a glass of port wine.
No. 45. Green Pea Soup. Put two quarts of green peas into a stewpan with a quarter of a pound of butter, quarter of a pound of lean ham cut in dice, two onions in slices, and a few sprigs of parsley; add a quart of cold water, and with the hand rub all well together, then pour off the water, cover the stewpan close and stand it upon a sharp fire, tossing or stirring them round occasionally; when very tender add two or three tablespoonfuls of flour, mix well in, mashing the peas with your spoon against the sides of the stewpan, add three quarts of broth, made as for Julienne soup (No. 35), or broth from the pot-au-feu (No. 34), and a tablespoonful of sugar, with a little pepper and salt if required, boil all well together five minutes; then rub it through a tammie or hair sieve, put it into another stewpan with half a pint of boiling milk, boil and skim, then pour it into your tureen, and serve with small croutons of fried bread-crumbs. It must not be served too thick.
No. 46. Winter Pea Soup. Wash a quart of split peas, which put into a stewpan with half a pound of streaked bacon, two onions in slices, two pounds of veal or beef cut into small pieces, and a little parsley, thyme, and bay-leaf, previously passed in butter in the same stewpan; cover with a gallon of water, add a little salt and sugar, place it upon the fire; when boiling stand it at the side until the peas are boiled to a purée, and the water has reduced to half, then take out the meat, place it in the tureen, keep it hot, and rub the soup through a hair sieve or tammie, put it into another stewpan, and when boiling pour over the meat and serve. The bacon is good cold, the meat may also be put into the tureen if approved of.
No. 47. Purée, or Vegetable Soup. Peel and cut up very fine three onions, three turnips, one carrot, and four potatoes, put them into a stewpan with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley, pass them ten minutes over a sharp fire; then add a good spoonful of flour, mix well in, moisten with two quarts of broth (prepared as for Julienne soup, No. 35), and a pint of boiling milk, boil up, keeping it stirred, season with a little salt and sugar, and rub through a hair sieve or tammie, put it into another stewpan, boil again, skim, and serve with croutons of fried bread in it.
No. 48. Soup Maigre. Cut two onions into very small dice and put them into a stewpan with two ounces of butter, fry them a short time, but not to change colour; have three or four handfuls of well-washed sorrel, cut it into ribands, and put it into the stewpan with the onions, add two tablespoonfuls of flour, mix well, then a pint of milk and a pint of water, boil all together ten minutes, season with a little sugar and salt, and finish with a liaison of two yolks of eggs, mixed with a gill of cream, stir it in quickly, do not let it boil afterwards; put the crust of a French roll cut in strips into your tureen, pour the soup over, and serve.
No. 49. Onion Soup Maigre. Peel and cut ten large onions into small dice, put them into a stewpan with a quarter of a pound of butter, place them over the fire, fry them well; then add three tablespoonfuls of flour, which mix well, and rather better than a quart of water, boil till the onions are quite tender, season with a little salt and sugar, finish with a liaison, and serve as in the last; grated cheese is an improvement in it.
No. 50. Vermicelli Soup. Make your stock as for Julienne soup (No. 35), when passed put it into another stewpan with two ounces of vermicelli, boil it a quarter of an hour, then pour it into your tureen, and serve.
Semolina or tapioca soup is made the same, using either instead of vermicelli. For rice soup, see No. 197, Kitchen of the Wealthy.
No. 51. Macaroni Soup. (See No. 198, and Italian Paste, No. 194, Kitchen of the Wealthy.)