The Skilful Cook Part 78

Strain the soup into another saucepan.

Add to it the lemon juice, and, if liked, two gla.s.ses of Madeira wine; also the pieces of giblet.

Make it quite hot, and it is then ready for serving.

Milk Soup.

_Ingredients_--4 potatoes.

2 onions.

2 oz. of b.u.t.ter or dripping.

3 tablespoonfuls of semolina.

1 pint of milk.

2 quarts of liquor from meat.

Pepper and salt to taste.

_Method._--Slice the potatoes and onions; add them to the meat liquor, with the b.u.t.ter and pepper and salt to taste, and boil gently for one hour.

Then rub the soup through a wire sieve.

Put it into the saucepan again, and, when boiling, shake into it the semolina and cook for fifteen minutes, stirring occasionally.

When the semolina is cooked the soup is ready.

If this soup is used for children, water may be subst.i.tuted for the meat liquor if the latter is not available.

Bonne Femme Soup.

_Ingredients_--2 lettuces.

2 leaves of sorrel.

4 sprigs of taragon.

2 sprigs of chervil.

Half a cuc.u.mber.

2 pints of white stock.

The yolks of 3 eggs.

of a pint of cream.

The crust of a French roll.

oz. of b.u.t.ter.

_Method._--Wash the lettuce, taragons, and chervil well, and shred them finely.

Peel the cuc.u.mber, and shred it also finely.

Melt the b.u.t.ter, and gently _saute_ the vegetables in it for five minutes, taking care they do not discolour.

Boil the stock in another saucepan, and, when boiling, pour it on to the vegetables.

Simmer gently until the vegetables are quite tender.

Beat the yolks of the eggs with the cream, and when the stock has cooled a little strain them through a hair sieve into it.

Put the stewpan by the fire, and stir until the eggs thicken, taking care that the stock does not boil, as that would curdle them.

Add pepper and salt to taste, and the soup is ready.

The crust of the French roll should be served in the soup; it should be baked in the oven and then cut into fancy shapes.

Turnip Soup.

_Ingredients_--1 quart of stock, or the boilings from mutton.

2 lb. of turnips.

1 large onion.

pint of cream, or good milk.

2 large slices of bread.

Pepper and salt to taste.

_Method._--Put the bread to soak in a little cold stock.

Pare the turnips and onions, and cut them in pieces.

Boil them gently in the stock, adding (when well soaked) the bread.

When the turnips are cooked, rub the soup through a wire sieve.

Put it again into the saucepan.

Add to it the cream or milk, pepper and salt to taste; and let it well boil up.

Serve with fried or toasted _croutons_ of bread.

Rabbit Soup.

_Ingredients_--1 large rabbit.

2 quarts of water.

pint of milk or cream.

2 good-sized onions.

_Method._--Cut the rabbit into joints.

Put them in a stewpan with the onions sliced and the water.

Stew very gently for three hours.

Then strain the stock and remove the fat.

Put it into a clean stewpan and add a thickening of flour, taking one ounce of flour to every pint of soup.