Then add to it a thickening of flour, using one ounce of flour to every pint of stock.
Boil and cook the flour well, and add pepper and salt to taste.
Strain the soup into another saucepan.
Add to it the lemon juice, and, if liked, two glasses of Madeira wine; also the pieces of giblet.
Make it quite hot, and it is then ready for serving.
Milk Soup.
- Ingredients—4 potatoes.
- 2 onions.
- 2 oz. of butter or dripping.
- 3 tablespoonfuls of semolina.
- 1 pint of milk.
- 2 quarts of liquor from meat.
- Pepper and salt to taste.
Method.—Slice the potatoes and onions; add them to the meat liquor, with the butter and pepper and salt to taste, and boil gently for one hour.
Then rub the soup through a wire sieve.