leaf, cloves, and a little salt and pepper, and simmer gently for 1½ hours, skimming when necessary. Strain into a basin, let it stand until cold, and remove every particle of fat. Re-heat in small quantities as required.
Time.—1½ hours. Average Cost, 9d.
Ingredients.—1 lb. of whiting, plaice, cod or other white fish, 1 quart of water, 1 gill of milk, ½ a gill of cream, 1 oz. of butter, 1 oz. of flour, 2 yolks of eggs, 3 slices of carrot, ½ a very small onion, 2 or 3 sprigs of parsley, 1 very small blade of mace, ½ a teaspoonful of lemon-juice, salt and pepper.
Method.—Cut the fish and its bones into small pieces, place it in a stewpan with the water, carrot, onion, parsley, mace and a little salt, simmer gently for 20 minutes, then strain. Melt the butter in a stewpan, stir in the flour, add the stock and milk, bring to the boil, stirring meanwhile, and simmer for 4 minutes. Beat the yolks of eggs and cream together, strain them into the soup, stir by the side of the fire for 2 or 3 minutes, but do not allow the soup to boil, or the eggs may curdle. Add the lemon-juice, season to taste, and serve.
Time.—35 minutes. Average Cost, 1s. 2d. to 1s. 4d.
3178.—LAMB'S HEAD BROTH.
Ingredients.—1 lamb's head, 3 pints of cold water, 1 oz. of pearl barley or rice, 1 small onion, 1 small carrot, ½ a very small turnip, ½ a teaspoonful of finely-chopped parsley, pepper and salt.
Method.—Split the head in halves, wash it well, then tie it together with string. Place it in a stewpan with the water and about ½ a teaspoonful of salt, bring to boiling point and skim well. If pearl barley is used blanch it, otherwise it will spoil the colour of the broth, and cut the vegetables into tiny dice. Simmer the broth very gently for 1 hour, then add the pearl barley or rice, and vegetables, and continue the slow cooking for 2 hours longer. Strain, skim well, season to taste, and serve. If desirable, the vegetables may be omitted. On the other hand, when meat and vegetables are allowed, the latter should not be added to the soup until ½ an hour before serving; and some of the meat should be cut into small dice and served, with the vegetables, in the soup.
Time.—3½ hours. Average Cost, 1s.
Ingredients.—1 lb. of scrag-end of mutton, 1 quart of water (cold), 1 tablespoonful of rice, 1 teaspoonful of chopped parsley, salt and pepper.