How To Boil Rice for this Soup.
Put on a tea-cupful of rice to boil in cold water and salt; boil for fifteen minutes, then strain through a colander. Rinse the rice under the hot-water tap, and set in the oven to dry. Shake several times to keep the grains separated. Dish, and hand round with curry soup.
KIDNEY SOUP.
Get one ox kidney, cut it in small pieces and put it on to stew in a pan with half an onion and an ounce of butter, and let the kidneys brown; then add a quart of cold water, and let the kidneys stew for one hour; then strain the stock from kidneys and rinse the scum that lies round the kidneys; add the stock from the kidneys to three quarts of second stock, and place in another sauce-pan three ounces of flour, two ounces of dripping, and brown with onion. When this is browned, add the stock gradually to prevent it lumping, then the kidneys; let it simmer at side of stove for half-an-hour; skim off the scum that rises.
PURÉE DE POIS.
Get two quarts of green peas and boil till soft, with a handful of parsley, in just what water covers the peas. When the peas are ready, strain the water from them into two quarts of good strong stock, pass the green peas through a wire and hair sieve, and add to the stock a glass of cream, and one spoonful of flour.