Ingredients.—4 lbs. of shin of beef, 3 carrots, 2 turnips, a large sprig of thyme, 2 onions, 1 head of celery, salt and pepper to taste, 4 quarts water. Mode.—Take the beef, cut off all the meat from the bone, in nice square pieces, and boil the bone for 4 hours. Strain the liquor, let it cool, and take off the fat; then put the pieces of meat in the cold liquor; cut small the carrots, turnips, and celery; chop the onions, add them with the thyme and seasoning, and simmer till the meat is tender. If not brown enough, colour it with browning. Time.—6 hours. Average cost, 5d. per quart. Seasonable all the year. Sufficient for 10 persons.
SOUP, Chantilly.
Ingredients.—1 quart of young green peas, a small bunch of parsley, 2 young onions, 2 quarts of medium stock. Mode.—Boil the peas till quite tender, with the parsley and onions; then rub them through a sieve, and pour the stock to them. Do not let it boil after the peas are added, or you will spoil the colour. Serve very hot. Time.—½ hour. Average cost, 1s. 6d. per quart. Seasonable from June to the end of August. Sufficient for 8 persons.
Note.—Cold peas pounded in a mortar, with a little stock added to them, make a very good soup in haste.
SOUP, Calf’s-head.
Ingredients.—½ of calf’s head, 1 onion stuck with cloves, a very small bunch of sweet herbs, 2 blades of mace, salt and white pepper to taste, 6 oz. of rice-flour, 3 tablespoonfuls of ketchup, 3 quarts of white stock, or pot-liquor, or water. Mode.—Rub the head with salt, soak it for 6 hours, and clean it thoroughly, put it in the stewpan, and cover it with the stock, or pot-liquor, or water, adding the onion and sweet herbs. When well skimmed and boiled for 1½ hour, take out the head, and skim and strain the soup. Mix the rice-flour with the ketchup, thicken the soup with it, and simmer for 5 minutes. Now cut up the head into pieces about two inches long, and simmer them in the soup till the meat and fat are quite tender. Season with white pepper and mace finely pounded, and serve very hot. When the calf’s head is taken out of the soup, cover it up or it will discolour. Time.—2½ hours. Average cost, 1s. 9d. per quart, with stock. Seasonable from May to October. Sufficient for 10 persons.
Note.—Forcemeat balls can be added, and the soup may be flavoured with a little lemon-juice, or a glass of sherry or Madeira. The bones from the head may be stewed down again, with a few fresh vegetables, and it will make a very good common stock.
SOUP, à la Cantatrice. (An Excellent Soup, very Beneficial for the Voice.)
Ingredient.—3 oz. of sago, ½ pint of cream, the yolks of 3 eggs, 1 lump of sugar, and seasoning to taste, 1 bay-leaf (if liked), 2 quarts of medium stock. Mode.—Having washed the sago in boiling water, let it be gradually added to the nearly boiling stock. Simmer for ½ hour, when it should be well dissolved. Beat up the yolks of the eggs, add to them the boiling cream; stir these quickly in the soup, and serve immediately. Do not let the soup boil, or the eggs will curdle. Time.—40 minutes. Average cost, 1s. 6d. per quart. Seasonable all the year. Sufficient for 8 persons.
Note.—This is a soup, the principal ingredients of which, sago and eggs, have always been deemed very beneficial to the chest and throat. In various quantities, and in different preparations, these have been partaken of by the principal singers of the day, including the celebrated Swedish Nightingale, Jenny Lind, and, as they have always avowed, with considerable advantage to the voice, in singing.