Veal and sago broth
Make stock as directed in last recipe, adding, when it has been skimmed and strained, half a cupful of pearl sago, previously soaked for three hours in warm water. Simmer for half an hour. Have ready in a saucepan a cupful of hot milk, into which a bit of soda has been dropped; stir into it a tablespoonful of butter rolled in half as much flour, and when it has thickened, turn into the sago broth two minutes before removing it from the fire.
Veal and rice broth
To a quart of your veal stock add half a cupful of washed and soaked rice; cook for twenty minutes, fast, and mix with hot milk, thickened as directed in last recipe. Cook three minutes and serve.
Ox-tail soup
Cut a cleaned ox-tail at each joint and fry five minutes in butter or good dripping. Take out the meat and put into a warmed soup-kettle while you fry a sliced onion in the dripping left in the frying-pan. Turn this, with the fat, upon the pieces of ox-tail, rinse out the frying-pan with hot water and add this to the soup-kettle. Now cover with two quarts of cold water; slice a carrot thin, mince four stalks of celery and add these to the water. Cover closely and simmer for five hours. Season to taste and set aside until next day, remove the fat and strain the liquor from meat and vegetables. Pick out the best joints and return to the soup. Heat to a fast boil, skim, add kitchen bouquet to taste, and serve. There should be two or three joints in each portion. Some cooks slice two or three very small carrots, parboil them and put into the strained liquor with the joints before giving the last boil.
Clear brown soup
After making, cooling and skimming your stock as directed in the beginning of this chapter, measure out a quart; put over the fire and when lukewarm stir in the white of a raw egg. Bring quickly to a boil, stirring all the time. As soon as it bubbles, take from the fire, pour in a little very cold water and let it stand for three minutes. Then pour slowly off the dregs through a flannel bag, or a double cloth. Let it drip as you would jelly. When all has run through, return to the fire with a little soaked tapioca, or a handful of “manestra”, such as comes in shapes for soups; simmer five minutes, color with kitchen bouquet, or with caramel, and serve.
Clear soup with poached eggs
Make as directed above, but without tapioca or other cereal. Have ready as many neatly poached eggs as there will be people at table, and when the hot soup is in the tureen slip these carefully into it.