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Macaroni Soup

Ingredients

1 carrot

1 bunch herbs

2 onions

Salt and pepper

1 oz. clarified fat or butter

2 oz. Macaroni

1 oz. Flour

Caramel

2 pints stock. Vegetable or meat.

Method

Prepare vegetables and cut up roughly. Melt fat and fry vegetables without browning. Add flour and cook till brown. Add stock and seasoning, and salt and pepper to taste, stirring till it boils. Skim off fat. Add cooked macaroni cut into small pieces. Cook 15 minutes longer. Caramel may be added if necessary. Serve hot.

Giblet Broth

Ingredients

2 sets giblets

1 teaspoon salt

1 quart water

2 tablespoons sago

Few cloves

1 onion

1 blade mace.

Method

Prepare and wash giblets thoroughly. Cut into small pieces, place in a saucepan with water, cloves, mace, and salt and bring slowly to the boil. Peel, wash, and cut onion into thin slices. Add to ingredients in saucepan and simmer gently for 2 hours, then strain. Wash sago, soak for 10 minutes and add to the broth. Continue boiling for another 15 minutes. Serve hot.

Veal Broth

Ingredients

1 knuckle veal

1 parsnip

1 dessertspoon salt

1 blade mace

3 quarts water

1/2 dozen white peppercorns

1 turnip

2 oz. rice

1/2 head celery

1 tablespoon chopped parsley

2 white onions.

Method

Put meat into saucepan with salt and water and bring slowly to boil. Add vegetables, which have been washed, peeled and cut into small dice shapes. Mace and peppercorns should be tied in a piece of muslin and added. Simmer gently for 2 hours. Remove meat, add well washed rice and continue cooking another 30 minutes. Add chopped parsley and serve hot.

Rabbit Soup

Ingredients

1 onion

Pinch pepper

2 quarts rabbit stock (water in which rabbit has been cooked)

1/4 lb. rice

1 level teaspoon salt

1 cup milk

1 egg

Parsley.

Method

Peel and wash onion and cut up finely. Put into rabbit stock with salt and pepper, and simmer till onion is tender. Add washed rice and cook another 30 minutes. Add milk and just allow it to come to the boil. Add beaten egg and finely chopped parsley and serve hot.

Mock Turtle Soup

Ingredients

1/2 calf’s head

1/2 lb. uncooked ham

4 quarts water

1 blade mace

Salt and pepper

1 bunch herbs

1 head celery

Few cloves

1 carrot

2 oz. Butter

1 turnip

2 oz. flour

1 onion

1 doz. medium sized mushrooms

1/2 doz. shallots

Juice of 1/2 lemon

1/2 lb. gravy beef

2 wineglasses sherry

Method

Wash calf’s head well, removing brains. Blanch head. Place with water and salt in large saucepan and cook gently till meat will slip from bones (about 2 hours). Lift out head, remove meat, and strain liquid. Return to saucepan with bones, vegetables cut up roughly, beef shredded across grain; ham chopped finely, spices, salt, and pepper. Cook gently 3 hours. Strain and allow to cool, then remove all fat. Cut meat from head into small pieces. Skin tongue, cut into fancy shapes. Melt butter; add flour, brown without burning. Add stock, and stir till it boils. Add pieces of meat, chopped mushrooms, and lemon juice; simmer 20 minutes. Add sherry just before serving.

Cream Soup A La Wellington

Ingredients

1 carrot

4 oz. rice

1 turnip

1 quart vegetable stock

1 onion

Few button mushrooms

1 stick celery

Some raw fowl bones and trimmings

1 blade mace

2 eggs

Sprig of thyme

1 quart gallon milk

bay leaf

1 gill cream

2 oz. Butter

Method

Wash vegetables and cut up roughly. Make butter hot and fry vegetables, mace, thyme, and bay leaf a few minutes. Add rice and fry 2 or 3 minutes longer. Add stock, fowl bones and trimmings, and mushrooms. Simmer gently 1 hour. Rub through a sieve. Beat yolks of eggs and add milk to them. Place in double saucepan, stir till thick. Add to puree gradually. Heat thoroughly without boiling. Whip cream and pour soup gradually on to it, stirring carefully. NOTE: Small pieces of cooked chicken may be added to the soup before serving.

Milk Puree

Ingredients

1 potato

1/4 teaspoon salt

1 onion

1 teaspoon sugar

3/4 pint stock

Cayenne

1 dessertspoon butter

1/2 teaspoon of finely chopped parsley

1 dessertspoon flour

Baked croutons

1/2 pint milk.

Method

Cut vegetables up roughly. Cook gently in stock till tender, rub through sieve, and reheat. Make melted butter sauce with butter, flour, and milk. Add boiling puree, salt, sugar, cayenne, and parsley. Serve hot with baked or fried croutons.

Oxtail Soup

Ingredients

1 oxtail

2 strips celery

5 pints water

2 oz. butter

Flour

A bouquet garni

2 oz. lean ham or bacon diced

1 dozen peppercorns

2 onions

1 cup diced mushrooms

2 cloves

2 carrots

1 tablespoon cornflour

1 turnip

1 small glass sherry.

Method

Cut oxtail into small joints then add to water, boil, and strain. Dry joints off and roll in flour, and put with ham, sliced vegetables, and butter into a saucepan and fry till brown. Add stock and flavourings, boil, and strain well. Put lid on and cook gently 3 to 4 hours, strain, remove fat, return to saucepan and when soup boils add sherry and cornflour mixed together. Cook about 5 minutes. Leave smaller pieces of oxtail in the soup. The remainder of the oxtail may be heated in a good brown sauce and served as an entree.

Scotch Broth

Ingredients

2 sheep’s heads

1/4 teaspoon pepper

3 quarts water

1 large turnip

1 lb. dried green peas

1 large carrot

Slice bacon or a few bacon bones

1/2 head celery

Small bunch herbs

1 onion

1 dessertspoon salt

Chopped parsley.

Method

Split heads and wash them thoroughly. Soak in water with a little salt 1 hour. Put in saucepan with 3 parts water, peas, bacon, herbs, salt, and pepper. Simmer 3 hours. Remove heads, and cut best portion into small pieces. Skim and remove all fat from soup. Add turnip, carrot, celery, and onion cut into dice. Simmer one hour longer. Remove bacon and herbs then add pieces of meat and chopped parsley and serve.

Mulligatawny Soup

Ingredients

Group 1-1/4 pint gooseberries or 2 or 3 sticks rhubarb. Veal, poultry, or game bones, 3 onions, 2 oz. Butter, 1 bunch herbs.

Group 2-Juice 1/2 lemon, 1 small chilly, 3 tablespoons curry powder, Sufficient salt to flavour, 1/2 teaspoon ginger

Group 3-Small pieces cooked poultry cut into fancy shapes or neat pieces, 3 pints stock, Some Patna rice

Method

Prepare gooseberries or rhubarb, cutting rhubarb (if used) into 1 inch lengths. Cut onions, herbs, and veal, poultry or game bones in group (1) into very fine pieces. Melt butter, add ingredient in group (1) and fry 10 minutes, stirring occasionally. Add ingredient in group (2) and fry a few minutes longer. Add stock group (3) and stir till boiling. Simmer gently 1 to 1 1/2 hours or till vegetables are tender. Rub through a sieve 1 cupful at a time, reheat and add small pieces of poultry. Rice should be nicely cooked and may be served separately.

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