* Time--One Hour.
Peel the vegetable marrow, slice it up, and take out the seeds; slice up the tomatoes and put them, with the marrow, into the saucepan with the b.u.t.ter, sugar, salt, and peppercorns; sweat them for five minutes.
Pour over the boiling water or stock, and simmer for one hour. Rub through a sieve and return to the saucepan. Add more salt, if necessary, bring it to the boil, pour into a tureen, and serve.
KIDNEY SOUP
* 1 Ox Kidney--4d.
* 2 Onions--1/2d.
* 1 oz. b.u.t.ter--1d.
* 1 oz. Cornflour--1/2d.
* Salt, Lemon Juice, and parsley *
* 2 quarts Stock--1/2d.
* Total Cost--6 1/2 d.
* Time--One Hour.
Slice up the onions and fry them in the b.u.t.ter, strain them out and return the b.u.t.ter to the saucepan. Stir in the cornflour, and when well mixed pour over the stock and stir until it boils. Slice the kidney up into small pieces, and put it in; simmer very gently for one hour. Just before serving, season with salt and a little lemon juice; pour into a tureen and sprinkle a little chopped parsley on top.
This soup must be cooked very slowly, or the kidney will be hard and tough.
EGG SOUP
* 1 quart White Stock *
* 1 pint of Milk--2 1/2d.
* 3 Yolks of Eggs--3d.
* 1 oz. Sago--1/2d.
* 1 Onion--1/2d.
* Salt and Pepper--1/2d.
* Total Cost--7d.
* Time--Half an Hour *
Boil the sago, stock, and onion together till the sago is clear; then take out the onion and season the soup with salt and pepper.
Beat the yolks of the eggs in a basin, pour over the boiling milk, strain into the stock. Put over the fire and whisk till it comes to boiling point, but do not let it boil, or it may curdle. Pour into a tureen, sprinkle with chopped parsley, and send some fried bread to table with it.
WHITE MACARONI SOUP
* 1 1/2 oz. Macaroni--1d.
* 1 pint Milk--2 1/2d.
* 1 oz. b.u.t.ter--1d.
* 3 pints Bone Stock *
* Vegetables and Flour--1d.
* Total Cost--5 1/2 d.
* Time--One Hour.
The stock made from veal or mutton bones is the best for this soup, as it must be white. Nothing is nicer than the liquor in which a piece of veal has been stewed. If plenty of vegetables have been boiled in it none need be added when the soup is made. If not, boil an onion or leek, a slice of turnip, and a small piece of celery stalk in the stock for twenty minuets, and strain them out. Put the b.u.t.ter into a stewpan, and when it is melted stir in a tablespoonful of cornflour, pour over the milk and stock, and stir until it boils. Boil the macaroni in salt and water for twenty minutes, strain off the water, and cut it into pieces about 1 inch long; put these into the soup, and simmer for ten minutes. Just before serving, flavour with salt, a dust of white pepper, and a few drops of lemon juice.
LOBSTER SOUP
* 1 Lobster, Crayfish, or Tin of Lobster--1s.
* 2 quarts Fish Stock *
* 1/2 pint of Milk--1d.
* 1 oz. Cornflour--1/2d.
* Lemon Juice, Salt, and Pepper--1/2d.
* Total Cost--1s. 2d.
* Time--One Hour *
The fish stock for this soup should be well flavoured with vegetables.
If a crayfish be used, remove all the white meat and boil the sh.e.l.ls in the stock for half an hour and strain them out; thicken with the cornflour, pour in the milk, and boil up. Cut the lobster into small pieces and put into the soup; simmer for ten minutes. Flavour with lemon juice and salt, pour into a warm tureen, and serve with fried bread. Wash the sh.e.l.ls well in cold water before putting them into the soup.
FISH SOUP
* 3 pints Fish Stock *
* 1 pint Milk--2 1/2d.
* Cornflour--1/2d.
* Vegetables--1d.
* Fish--6d.