To Clear Soup. Time—1 hour.
3 pints stock, ½ lb. gravy beef, 1 carrot, 1 turnip, 1 onion.
Chop up the beef fine; clean the vegetables and cut them into small pieces. After removing all the fat from the stock, which should now be in the form of jelly, place it in a stew-pan with the meat and vegetables. Whisk it over the fire until just on boiling point, when it should be left to boil up well. It should now be clear. Fix a clean kitchen-cloth on the legs of a chair, placed with its seat on a table; pour boiling water several times through the cloth into a basin, and then let the soup run twice slowly through the cloth.
Another Way.—Use 2 whites of eggs whisked in ½ pint cold water, instead of the gravy beef.
Green Pea Soup. Time—1 hour.
1 pint green peas, 1 quart stock, a few sprigs parsley, a small bunch of mint, salt and pepper to taste, 1 tablespoonful flour.
Put the stock on, and when it boils add the salt, peas and other ingredients. When the vegetables are tender pass them through a sieve with the stock they were boiled in; boil it up again in a clean stew-pan; thicken it carefully with flour, and cook 10 minutes.
Julienne Soup. Time—2 hours.
1 large carrot, 1 small turnip, 2 leeks, 1 onion, ½ head celery, 2 oz. dripping, 1 cabbage-lettuce, a little tarragon and chervil, 1 teaspoonful sugar, salt to taste, 3 pints stock.
Shred all the vegetables to the same length and size; fry all except the lettuce, tarragon and chervil, a light brown in the dripping in the stew-pan. Clear the stock as directed on [page 2]; boil it and add it with the sugar and salt to the vegetables; skim well until all grease is removed, add the lettuce, tarragon, and chervil; let it boil a few minutes, and serve.