Cut carrot, turnip, and lettuce leaves, with a round vegetable-cutter, to the size of a threepenny piece, and boil tender in a separate sauce-pan, strain and add to clear brown soup. A glass of sherry added to the soup is an improvement, but this may be omitted.
MOCK TURTLE SOUP.
Procure a calf’s head, and parboil in plenty of water, with a spoonful of salt, till tender. When the calf’s head is cold, by steeping in cold water, trim the head from all gristle, and press it between two ashets till morning; then cut it in dice pieces. Make a thick soup in the following manner: take three ounces of clarified fat and one onion, and brown over the fire; add two ounces of flour, and brown; stir in two quarts bree of head, keeping stirred gently to prevent burning; draw over to the side of the fire to boil slowly and throw up the scum. Put in the pieces of head, and boil if necessary a little longer; put a glass of Madeira wine in the tureen, and a pinch of cayenne pepper.
SOUP À LA ROYAL.
Switch the yolks of two eggs and the white of one with a glass of stock, season with pepper and salt. Grease a small tea-cup that will hold it, and steam for ten minutes. Let the custard stand till cold, then cut in dice pieces, and drop into a basin of water; and when the clear brown soup is hot, drop in the dice pieces of custard. Serve with a flavouring of Worcestershire sauce in the soup.
CURRY SOUP.
Peel and slice one onion, and put into a stew-pan with two ounces of butter. Fry of a light-brown colour one apple, and as soon as this is dissolved, mix three ounces of flour, one tablespoonful of curry paste, and one tablespoonful of curry powder. Then add three quarts of stock, by degrees, keeping it stirred while pouring in the soup. Let it simmer by the side of the fire. Remove the scum, and pour through a strainer. Put back into the soup-pot, to keep hot; and serve with boiled rice.