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& SOUPS.

it may be heated, with the addition of a little boiling water, and served again. Some fancy a glass of brown sherry added just before being served. Serve very hot.

VEAL SOUP. (Excellent.)

PUT a knuckle of veal into three quarts of cold water, with a small quantity of salt, and one small tablespoonful of uncooked rice. Boil slowly, hardly above simmering, four hours, when the liquor should be reduced to half the usual quantity ; remove from the fire. Into the tureen put the yolk of one egg, and stir well into it a teacupful of cream, or, in hot weather, new milk ; add a piece of butter the size of a hickory nut ; on this strain the soup, boiling hot, stirring all the time. Just at the last, beat it well for a minute.

SCOTCH MUTTON BROTH.

Six pounds neck of mutton, three quarts water, five carrots, five turnips, two onions, four tablespoonfuls barley, a little salt. Soak mutton in water for an hour, cut off scrag, and put it in stewpan with three quarts of water. As soon as it boils, skim well, and then sim- mer for one and one-half hours. Cut best end of mutton into cutlets, dividing it with two bones in each ; take off nearly all fat before you put it into broth; skim the moment the meat boils, and every ten minutes afterwards ; add carrots, turnips and onions, all cut into two or three pieces, then put them into soup soon enough to be thoroughly done ; stir in barley ; add salt to taste ; let all stew together for three and one-half hours; about one-half hour before sending it to table, put in little chopped parsley and serve.

Cut the meat off the scrag into small pieceSj and send it to table in the tureen with the soup. The other half of the mutton should be served on a separate dish, with whole turnips boiled and laid round it. Many persons are fond of mutton that has been boiled in soup.

You may thicken the soup with rice or barley that has first been soaked in cold water, or with green peas, or with young corn, cut down from the cob, or with tomatoes, scalded, peeled and cut into pieces.

GAME SOUP.

Two GROUSE or partridges, or, if you have neither, use a pair of rabbits; half a pound of lean ham; two medium-sized onions; one

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