and a seasoning of salt and pepper, boil gently until the potatoes are soft, then rub the whole through a wire sieve. Re-heat, add the milk, season to taste, make thoroughly hot, and serve.
Time.—From 1½ to 1¾ hours. Average Cost, 8d., exclusive of the stock. Sufficient for 8 persons. Seasonable at any time.
65.—GIBLET SOUP. (Fr.—Potage aux Abatis.)
Ingredients.—The giblets of a goose, turkey, ducks, or chickens, to one set allow 1 lb. of lean beef, and 3 pints of stock or 2 pints of water, ½ a carrot, 1 small onion, 1 strip of celery, a bouquet-garni (parsley, thyme, bay-leaf), 1 oz. of butter, 1 dessertspoonful of flour, ½ a glass of sherry, salt, pepper, 1 tablespoonful of macaroni, cooked and cut across into tiny rings.
Method.—Skin the gizzard, scald and skin the feet, wash the neck and liver, dry and cut into small pieces. Melt the butter and fry the giblets, meat and sliced vegetables until brown, then add the stock, herbs, salt and pepper, and when boiling skim well. Cook gently for 2 hours, then strain and return to the stewpan. When boiling, mix the sherry and the flour smoothly together and add to the soup, also the macaroni and any necessary seasoning, simmer a few minutes longer, and serve.
Time.—2¾ to 3 hours. Cost, exclusive of the giblets and stock, 1s. to 1s. 2d. Seasonable at any time. Sufficient for 5 or 6 persons.
66.—GOOD WOMAN'S SOUP. (Fr.—Potage à la Bonne Femme.)
Ingredients.—1 quart of white stock, 1 white-heart lettuce, 1 thick slice of cucumber (the length of which must equal the breadth of the cucumber, so that a square block may be cut), a little tarragon and chervil (these may be omitted when not easily procurable), 1 oz. of butter, the yolks of 2 eggs, ¼ of a pint of cream or milk, salt and pepper.
Method.—Wash and shred the lettuce finely, cut the block of cucumber lengthwise into thin slices, and the slices into match-like strips. Melt the butter, and fry the vegetables for 5 or 6 minutes, then add the stock, salt and pepper, and boil slowly until the lettuce is tender (10 to 15 minutes). Beat the yolks of the eggs, add to them the cream or milk. Let the soup cool slightly, then pour in the yolks and cream, and stir until the soup thickens, but it MUST NOT BOIL or the eggs will curdle.
Time.—To prepare and cook, about 40 minutes. Cost, 2s. to 2s. 3d. Seasonable almost at any time. Sufficient for 4 persons.
