The Lady's Own Cookery Book, and New Dinner-Table Directory;. Bury Charlotte Campbell

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СКАЧАТЬ Rub the whole through a tamis, and put your tails into it. You may farce a carp and put in the middle, if you please, or farce some of the shells and stick on a French roll.

      Crawfish, or Lobster Soup

      Take some middling and small fishes, and put them in a gallon of water, with pepper, salt, cloves, mace, sweetherbs, and onions; boil them to pieces, and strain them out of the liquor. Then take a large fish, cut the flesh off one side, make forcemeat of it, and lay it on the fish; dredge grated bread in it, and butter a dish well; put it in the oven and bake it. Then take one hundred crawfish, break the shells of the tails and claws, take out the meat as whole as you can; pound the shells and add the spawn of a lobster pounded; put them into the soup, and, if you like, a little veal gravy; give them a boil or two together. Strain the liquor off into another saucepan, with the tops of French bread, dried, beat fine, and sifted. Give it a boil to thicken; then brown some butter, and put in the tails and claws of the crawfish, and some of the forcemeat made into balls. Lay the baked fish in the middle of the dish, pour the soup boiling hot on it; if you like, add yolks of eggs, boiled hard, pounded, and mixed by degrees with the soup.

      Curry or Mulligatawny Soup

      Boil a large chicken or fowl in a pint of water till half done; add a table-spoonful of curry powder, with the juice of one lemon and a half; boil it again gently till the meat is done.

      For a large party you must double the quantity of all the articles, and always proportion the water to the quantity of gravy you think the meat will yield.

      Eel Soup

      Take two pounds of eels; put to them two quarts of water, a crust of bread, two or three blades of mace, some whole pepper, one onion, and a bunch of sweet herbs. Cover them close, and let them stew till the liquor is reduced to one half, and if the soup is not rich enough it must boil till it is stronger. – Then strain it, toast some bread, and cut it in small.

      This soup will be as good as if meat were put into it. A pound of eels makes a pint of soup.

      Fish Soup

      Stew the heads, tails, and fins, of any sort of flat fish or haddock. Strain and thicken with a little flour and butter; add pepper, salt, anchovy, and ketchup, to taste. Cut the fish in thick pieces, and let them stew gently till done.

      French Soup

      Take the scrag end of a neck of mutton, or two pounds of any meat, and make it into very strong broth; then take one large cabbage, three lettuces, three carrots, one root of celery, and two onions; cut them all small, and fry them with butter. Pour your broth upon your vegetables a little at a time, cover it up close, and let it stew three hours or more. Serve with the vegetables.

      Friar’s Chicken

      Stew a knuckle of veal, a neck of mutton, a large fowl, two pounds of giblets, two large onions, two bunches of turnips, one bunch of carrots, a bunch of thyme, and another of sage, eight hours over a very slow stove, till every particle of juice is extracted from the meat and vegetables. Take it off the stove, pass it through a hair tamis; have ready a pound of grated veal, or, what is better, of grated chicken, with a large bunch of parsley, chopped very fine and mingled with it. Put this into the broth; set it on the stove again, and while there break four raw eggs into it. Stir the whole for about a quarter of an hour and serve up hot.

       Giblet Soup. No. 1

      Take the desired quantity of strong beef gravy; add to it a few slices of veal fried in butter; take a piece of butter rolled in flour, and with it fry some sliced onion and thyme; when made brown, add it to the soup. When sufficiently stewed, strain and put to it two spoonfuls of ketchup, a few spoonfuls of Madeira, and a little lemon juice. The giblets being separately stewed in a pint of water, add their gravy to the soup.

       Giblet Soup. No. 2

      Parboil the giblets, and pour the water from them; put them into fresh water or thin gravy, with a large onion stuck with cloves; season it to your taste; boil them till the flesh comes from the bones. Mix the yolk of an egg with flour into a paste; roll it two or three times over with a rollingpin; cut it in pieces, and thicken the soup with it.

       Giblet Soup. No. 3

      Take three pair of goose giblets; scald and cut them as for stewing; set them on the fire in three quarts of water, and when the scum rises skim them well: put in a bundle of sweet herbs, some cloves, mace, and allspice, tied in a bag, with some pepper and salt. Stew them very gently till nearly tender: mix a quarter of a pound of butter with flour, and put it in, with half a pint of white wine, and a little cayenne pepper. Stew them till thick and smooth; take out the herbs and spices; skim well; boil the livers in a quart of water till tender, and put in. Serve up in a terrine or dish.

       Gravy Soup. No. 1

      Put two pounds of gravy beef, cut in small pieces, with pepper, salt, some whole pepper, and a piece of butter, the size of a walnut, into a stewpan. When drawn to a good gravy, pour in three quarts of boiling water; add some mace, four heads of celery, one carrot, and three or four onions. Let them stew gently about an hour and a half; then strain; add an ounce and half of vermicelli, and let it stew about ten minutes longer.

       Gravy Soup. No. 2

      Take two ox melts, cut them in pieces, season them with pepper and salt, and dredge them with flour. Shred two large onions, fry them of a nice brown colour, put them at the bottom of the saucepan with a piece of butter. Take one ox rump, stew it with carrots and celery and twelve allspice. Then put all together and strain well. This quantity will make three quarts. You may send the ox rump to table in the soup, if approved. Two carrots and two heads of celery will be sufficient.

       Gravy Soup. No. 3

      Cut the lean part of a shin of beef, the same of a knuckle of veal, and set the bones of both on the fire, in two gallons of water, to make broth. Put the meat in a stewpan; add some lean bacon or ham, one carrot, two turnips, two heads of celery, two large onions, a bunch of sweet herbs, some whole pepper, two race of ginger, six cloves. Set these over the fire, let it draw till all the gravy is dried up to a nice brown; then add the broth that is made with the bones. Let it boil slowly four or five hours. Make the soup the day before you want to use it, that you may take the fat clean from the top, also the sediment from the bottom. Have ready some turnips, carrots, and cabbage lettuces, cut small, and one pint of young peas; add these to your soup; let it boil one hour, and it will be ready, with salt to your taste.

      Hare Soup

      Skin the hare, and wash the inside well. Separate the limbs, legs, shoulders, and back; put them into a stewpan, with two glasses of port wine, an onion stuck with four cloves, a bundle of parsley, a little thyme, some sweet basil and marjoram, a pinch of salt, and cayenne pepper. Set the whole over a slow fire, and let it simmer for an hour; then add a quart of beef gravy and a quart of veal gravy; let the whole simmer gently till the hare is done. Strain the meat; then pass the soup through a sieve, and put a penny roll to soak in the broth. Take all the flesh of the hare from the bones, and pound it in a mortar, till fine enough to be rubbed through a sieve, taking care that none of the bread remains in it. Thicken the broth with the meat of the hare; rub it all together till perfectly fine, like melted butter, not thicker; heat it, and serve it up very hot. Be careful not to let it boil, as that will spoil it.

      Another

      Half roast a good-sized СКАЧАТЬ