divide the flesh into fillets, which put aside. Put the bones and trimmings into a saucepan, add the water, onion, celery, bay-leaf, white pepper or peppercorns, and a little salt, and simmer gently for 1 hour. Strain, return the stock to the saucepan, bring to the boil, and add the fillets of fish. Continue to cook slowly for 10 minutes, then sprinkle in the vermicelli, and after 5 minutes further cooking, add the yolks of eggs and cream previously well beaten together. Stir and cook gently until the soup thickens slightly, then season to taste, and serve.
Time.—About 1½ hours. Average Cost, 1s. 9d. to 2s. Sufficient for 6 persons. Seasonable in winter.
147.—BAKED SOUP. (Fr.—Potage cuit au four.)
Ingredients.—2 quarts of cold water, 1 lb. of lean beef or mutton, ½ a pint of split peas, 1 tablespoonful of rice, 1 onion sliced, 1 carrot, salt and pepper.
Method.—Wash the rice and peas, put them into awith the vegetables and the meat, cut into small pieces, season with salt and pepper, and add the water. Cover closely, cook in a rather slow oven for 3 or 4 hours, skim, and turn the whole into a soup tureen, and serve.
Time.—From 3 to 4 hours. Average Cost, about 1s. Sufficient for 8 persons. Seasonable in winter.
148.—BAKED SOUP OR COTTAGE SOUP. (Fr.—Potage Paysanne.)
Ingredients.—1 lb. of lean beef, 1 onion sliced, 1 carrot sliced, ¼ of a turnip sliced, 2 tomatoes sliced, 2 or 3 strips of celery shredded, 2 ozs. of rice blanched, salt and pepper, 4 pints of cold water.
Method.—Cut the meat into small pieces, put it into a stewjar with the prepared vegetables, water, and a good seasoning of salt and pepper, cover closely, cook in a slow oven for 4 hours, adding the rice about 1 hour before serving. Turn the whole into a soup tureen, or serve in the pot in which it was cooked.
Time.—4 hours. Average Cost, 1s. Sufficient for 4 persons. Seasonable at any time, especially in winter.
149.—BAKED SOUP OR COTTAGE SOUP. (Fr.—Potage Paysanne.) (Another Method.)
Ingredients.—1 lb. of lean beef, 1 onion, 1 carrot, 1 turnip, ½ a head of celery, 2 tomatoes, 2 ozs. of boiled rice, seasoning.
Method.—Cut the meat into dice-shaped pieces, peel the onion, carrot and turnip, clean the celery, and cut up each into slices or small pieces.