RECIPES FOR TINNED AND PRESERVED FOODS
CHAPTER XXVIIISoup, fish, meat, poultry, and sweets.
Soup.
1381.—BROWN SOUP FROM TINNED MUTTON.
Ingredients.—2 lbs. of tinned mutton, 2 quarts of boiling water, 1 medium onion sliced, 1 small carrot sliced, ½ a small turnip sliced, a bouquet garni (parsley, thyme, bay-leaf), 1 oz. of butter, 1 oz. of flour, salt and pepper.
Method.—Turn the meat out of the tin into 1 quart of boiling water, let it remain until quite cold, and remove the fat. Empty the contents of the basin into a stewpan, add another quart of boiling water, boil up, and put in the vegetables, herbs, add a little salt and pepper. Cook gently for 1 hour, and pass the whole through a fine wire sieve. Heat the butter, add the flour, cook gently and stir occasionally until a good brown colour is obtained, then replace the purée and liquor. Boil up, season to taste, and serve. Beef essence, sherry, ketchup and many other things may be added to enrich the soup and improve its flavour.
Time.—2 hours after the fat has been removed. Average Cost, 1s. 6d. Sufficient for 5 or 6 persons.
1382.—MOCK TURTLE SOUP.
Ingredients.—½ a tin of calf's head, 2 ozs. of ham, cut into dice, 1 medium-sized onion sliced, 1 small carrot sliced, 1 or 2 strips of celery, a bouquet garni (parsley, thyme, bay-leaf), 1½ ozs. of butter, 1½ ozs. of flour, sherry, lemon-juice, forcemeat balls (see Forcemeats), salt and pepper, 5 pints of boiling stock or water.
Method.—Melt the butter in a large stewpan, fry the ham and vegetables until lightly browned, and sprinkle in the flour. Let the ingredi-
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