211. Lentil Soup.—Cut three onions, a turnip, and the half of a carrot into very thin slices, which put into a stewpan, with a quarter of a pound of butter, a few sprigs of parsley, a sprig of thyme, and two bay-leaves, add also two pounds of leg of beef, cut into small dice; set the stewpan upon the fire, stirring with a wooden spoon, until its contents are fried rather brownish, when add one quart of lentils, and three of water, let the whole simmer until the lentils are very tender, when season with nearly an ounce of salt, and half that quantity of sugar; it is then ready to serve.
To make a purée of lentils:—when the soup is made, strain off the broth, add a good spoonful of flour to the lentils, which mash with a wooden spoon against the side of the stewpan; then again put in the broth, boil all up together, keeping it stirred with a spoon; rub it through a tammy or hair sieve, again boil and skim, and it is ready; serve with a few croutons of bread, as directed for Palestine soup.
212. Maigre Soup.—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 discolor them; have ready three or four handfuls of well-washed sorrel, which cut into ribands and put into the stewpan with the onions, add one tablespoonful of flour, then mix well a pint of milk and a quart of water; boil altogether twenty minutes, keeping it stirred; season with a teaspoonful of sugar and salt, take it from the fire, and stir in quickly a liaison of two yolks of eggs mixed with a gill of cream or milk (it must not boil afterwards), put the crust of a French roll, cut into strips, in the tureen, pour the soup over, and serve very hot.
213. Onion Soup Maigre.—Peel and cut six large onions into small dice, put them into a stewpan, with a quarter of a pound of butter, place them over the fire until well fried, when well mix in a tablespoonful of flour, and rather better than a quart of water; boil until the onions are quite tender, season with a spoonful of salt and a little sugar; finish with a liaison, and serve as in the last.
214. Hare Soup.—Put half a pound of butter into a stewpan, and, when melted, add three quarters of a pound of flour, and half a pound of streaky bacon, cut into very small pieces; keep stirring over the fire until becoming lightly browned. You have previously cut up a hare into neat smallish pieces; put them into the stewpan, and keep stirring round over the fire, until they are set; then fill it up with five quarts of water, add two onions, a head of celery, a bunch of parsley, thyme, and bay-leaves, a blade of mace, and four cloves; when boiling, season with one ounce of salt and a little pepper, and let it simmer at the corner until the pieces of hare are done, which would be in about an hour if a young hare, but double that time if a very old one; the better plan is to try a piece occasionally. When done, take out the best pieces, and the inferior ones pound in a mortar, removing the bones, put it back in the soup, and pass all through a tammy, boil for ten minutes, and put it again into a stewpan, and serve. The above quantity would be sufficient for two tureens. A glass of wine may be added. Rabbit, pheasant, grouse, partridge, and other game soups, may be made in the same way.