Clear soups can also be served with Italian paste, forcemeat balls, quenelles, rice, etc. For recipes for these see [pages 103-108].
Thick Soups
| PAGE | |
|---|---|
| [Brown Soup] | [24] |
| [Cream of Pearl Barley] | [25] |
| [Cream of Rice] | [25] |
| [Giblet Soup] | [26] |
| [Hare Soup] | [27] |
| [Left-over Soup] | [28] |
| [Mock-Turtle] | [29] |
| [Mulligatawny] | [30] |
| [Ox-tail] | [31] |
| [Venison Soup] | [33] |
Brown Soup
The water in which a joint of mutton has been boiled
1 carrot
1 onion
1 turnip
1 head of celery
¹⁄₂ pint cooked young peas
Brown roux
1 ounce of butter
1 tea-spoonful Liebig’s Extract of Meat
1 lump sugar
Boil down the water to one quart. Allow it to cool. Remove the fat carefully. Cut the vegetables into small equal pieces. Fry them a rich brown in one ounce of butter. Put the stock on the fire again. Add the vegetables and sugar. Simmer until they are tender. Add the peas. Simmer for quarter of an hour. Thicken with brown roux (see [p. 12]). Simmer another fifteen minutes. A few minutes before serving add a little caramel colouring (see [p. 13]) and the Liebig’s Extract.
Cream of Pearl Barley
¹⁄₂ lb. pearl barley
1 quart chicken stock
1 gill cream
Wash the barley thoroughly. Throw it into boiling water and let it boil quickly for ten minutes. Drain it. Pour cold water through it to separate the barley. Put the stock in a sauce-pan. Add the barley to it. Simmer for four hours—or until the barley is very tender. Set aside a little of the barley to add whole to the stock. Put the rest through a tammy. Add it to the stock with the whole barley. Season. Scald a gill of cream. Add to the soup.
If preferred the barley may be cooked separately in water.