SOUP, à la Crécy.
Ingredients.—4 carrots, 2 sliced onions, 1 cut lettuce, and chervil; 2 oz. butter, 1 pint of lentils, the crumbs of 2 French rolls, half a teacupful of rice, 2 quarts of medium stock. Mode.—Put the vegetables with the butter in the stewpan, and let them simmer 5 minutes; then add the lentils and 1 pint of the stock, and stew gently for half an hour. Now fill it up with the remainder of the stock, let it boil another hour, and put in the crumb of the rolls. When well soaked, rub all through a tammy. Have ready the rice boiled; pour the soup over this, and serve. Time.—1¾ hour. Average cost, 1s. 2d. per quart. Seasonable all the year. Sufficient for 8 persons.
SOUP, à la Flamande (Flemish).
Ingredients.—1 turnip, 1 small carrot, ½ head of celery, 6 green onions shred very fine, 1 lettuce cut small, chervil, ¼ pint of asparagus cut small, ¼ pint of peas, 2 oz. butter, the yolks of 4 eggs, ½ pint of cream, salt to taste, 1 lump of sugar, 2 quarts of stock. Mode.—Put the vegetables in the butter to stew gently for an hour with a teacupful of stock; then add the remainder of the stock, and simmer for another hour. Now beat the yolks of the eggs well, mix with the cream (previously boiled), and strain through a hair sieve. Take the soup off the fire, put the eggs, &c., to it and keep stirring it well. Bring it almost to boiling point, but do not leave off stirring, or the eggs will curdle. Season with salt, and add the sugar. Time.—2½ hours. Average cost, 1s. 9d. per quart. Seasonable from May to August. Sufficient for 8 persons.
SOUP, à la Flamande (Flemish).
Ingredients.—5 onions, 5 heads of celery, 10 moderate-sized potatoes, 3 oz. butter, ½ pint of water, ½ pint of cream, 2 quarts of stock. Mode.—Slice the onions, celery, and potatoes, and put them with the butter and water into a stewpan, and simmer for an hour. Then fill up the stewpan with stock, and boil gently till the potatoes are done, which will be in about an hour. Rub all through a tammy, and add the cream (previously boiled). Do not let it boil after the cream is put in. Time.—2½ hours. Average cost, 1s. 4d. per quart. Seasonable from September to May. Sufficient for 8 persons.
Note.—This soup can be made with water instead of stock.
SOUP, a Good Family.
Ingredients.—Remains of a cold tongue, 2 lbs. of shin of beef, any cold pieces of meat or beef-bones, 2 turnips, 2 carrots, 2 onions, 1 parsnip, 1 head of celery, 4 quarts of water, ½ teacupful of rice; salt and pepper to taste. Mode.—Put all the ingredients in a stewpan, and simmer gently for 4 hours, or until all the goodness is drawn from the meat. Strain off the soup, and let it stand to get cold. The kernels and soft parts of the tongue must be saved. When the soup is wanted for use, skim off all the fat, put in the kernels and soft parts of the tongue, slice in a small quantity of fresh carrot, turnip, and onion; stew till the vegetables are tender, and serve with toasted bread. Time.—5 hours. Average cost, 3d. per quart. Seasonable at any time. Sufficient for 12 persons.