27.—SCOTCH KAIL. (Fr.—Potage au choux écossais.)
Ingredients.—3 quarts of cold water, 3 lb. of mutton, 3 onions (cut into dice or cubes), 2 leeks when procurable, the hearts of 2 white cabbages, salt and pepper, 1 oz. of pearl-barley.
Method.—Keep the meat whole, and put it into a stewpan or earthenware stew pot with the water, onions, leeks, and a teaspoonful of salt, and cook gently for about 3 hours. Blanch the pearl-barley and add it when the meat has cooked for 1 hour. Wash the cabbages, shred them finely, and put them into the stewpot 1 hour before the meat is to be served. Take up the meat, cut some of it into small pieces, and place these in a soup tureen. Season the broth, and serve.
Time.—About 3½ hours. Average Cost, 2s. 6d. to 2s. 9d. Seasonable at any time. Sufficient for 6 or 7 persons.
Note.—Scotch Kail is the Pot-au-feu of Scotland, and like its Continental prototype may have the meat served separately, or in the broth. But it differs from Pot-au-feu in having only the green vegetables from which it derives the name of "kail".
28.—VEAL BROTH. (Fr.—Bouillon de Veau.)
Ingredients.—1 quart of cold water, 1½ lb. of neck or knuckle of veal, 1 small carrot, ½ a turnip, 1 onion, 1 strip of celery, 1 teaspoonful of finely-chopped parsley, 1 tablespoonful of rice or pearl-barley, salt and pepper.
Method.—Cut the meat into small pieces, put them with the water into a stewpan, and bring slowly to the boil. Skim, add a little salt, and simmer gently for 1 hour, then add the rice or pearl-barley (the latter must be blanched), and the vegetables cut into dice. When the broth has cooked gently for 3 hours, strain and return to the stewpan. Add the meat to the broth. Carefully remove any fragments of bone from the vegetables and pearl-barley, then return them to the broth. When boiling, sprinkle in the parsley, season to taste, and serve.
Time.—3 to 3¼ hours. Average Cost, 1s. 2d. to 1s. 3d. Seasonable at any time. Sufficient for 4 or 5 persons.
Clear Soups.
29.—BRUNOISE SOUP WITH TAPIOCA. (Fr.—Consommé Brunoise au Tapioca.)
Ingredients.—1 carrot, 1 small turnip, 1 lettuce, 1 leek, ½ an onion, 2 ozs. of butter, 3 pints of consommé (see Recipe No. 42, p. 156), lemon juice, 1 oz. crushed tapioca, seasoning.
