PREPARATION OF FOOD COOKERY. 



sweet herbs, with some whole black and Jamaica ; before it is ready, add a little minced parslev 



pepper. Let the soup boil slowly for about five j Serve the veal separately, with melted butte'r,' 



hours, after which take it off, and let it stand a ' garnished with parsley 



little to settle. Then skim off the fat, and put it 



through a hair-sieve to clear it The soup, if 



cleared, may now be either served or set aside for 



after-use. It should have a clear bright look, with 



a brownish tinge. Brown soup thus prepared 



Scotch Soup*. 



Some of the best soups are peculiar to Scotland, 

 more especially the national dish of barley-broth 

 'sheep-head kail,' 'cockie leekie,' hotch-potch, and 



forms any kind of vegetable soup, by merely adding hare soup. 



Barley Broth is made once or twice a week in 

 nearly every cottage in Scotland, and even in 



to it, when just finished boiling and clearing, the 

 particular vegetable which may be required. 



Kidney Soup. Cut a pair of kidneys into houses of greater ^pretension it is' greatfy *used! 

 slices, wash in boiling water, and dry with a towel. It is made as follows : Take two or three 

 Have the frying-pan ready, with hot lard or drip- j pounds of a neck of mutton, or the same quantity 

 ping, into which put the sliced kidneys, the flour , of the shin or hough of beef, or of the flank or 

 of a grated potato, a few onions, a dessert-spoonful j nineholes of beef, and put it on the fire with one 

 of Jamaica pepper, and a little salt. Stir with a gallon and a half of water adding a morsel of 

 spoon, and brown nicely. Cut the kidneys into washing-soda where the water is the least hard 

 small pieces ; add this to a gallon of water, and two tea-cupfuls of barley, and the same of 

 grate into it half a carrot, and the same size of dried green peas. Take also a large Swedish 

 turnip, and boil with closed cover very gently for turnip, or two or three smaller ones, two carrots, 

 four hours. Carefully skim off the superfluous fat ' three leeks, a moderately sized savoy or cab- 

 If wished particularly good, a pound or so of.bage, and clean well and mince small on a 

 hough of beef may be added, or half a pint of j mincing-board, grating portions of the carrot and 

 brown soup. With less water, and omitting the turnip, reserving some sizable portions for serving 



carrot and turnip, this makes a delightful stew. 



Ox-tail Soup. Take two ox-tails, cut into 

 pieces, along with a couple of pounds of hough or 

 shin beef, and put into a gallon of water, with two 

 or three onions, a grated carrot and turnip, pepper 

 and salt ; and boil very gently, with closed cover, 

 for four hours. 



Mock-turtle Soup. This is made with a calf s 

 head, which obtain ready scraped and cleaned 

 from the butcher, but with the skin on. Put it 

 into a pot with considerably more water than 



will 



and let it boil gently for an hour. Take out 

 the head, and when it has cooled, cut the meat 

 off in handsome pieces of about an inch square. 

 Scrape and cut the tongue in the same manner. 

 Lay all these pieces aside. Then put into the 

 water in which the head was boiled about three 

 or four pounds of shin of beef and a knuckle 

 of veal, with the bones broken. Add to this four 

 or five onions, a carrot and turnip sliced, a small 

 bunch of sweet herbs, and some black and 

 Jamaica pepper, whole. Add also the brains, 

 after you have boiled them separately in a cloth, 

 and pounded them. With all these additions, let 

 the soup boil slowly for four or five hours ; after 

 which, strain it, and when cool, take off the fat 

 Take a quarter of a pound of fresh butter, and 

 melt it in a stewpan ; when melted, put in two hand- 

 fuls of flour, and let it brown, stirring it all the 

 time ; add a little of the soup, a sprig or two of 

 sweet basil, and a few heads of parsley. Boil this 

 for a quarter of an hour ; strain it through a sieve ; 

 then put this, the pieces of meat, and the soup, all 

 together, and boil it for an hour. Add two table- 

 spoonfuls of ketchup, the juice of a lemon, Cayenne 

 pepper, and salt to taste. It is usual to put in 

 at the same time four glasses of sherry wine. 

 When dishing, add two dozen of egg-balls. 



Veal Soup. Some very rich white soups are 

 made from veal, but the following is a compara- 

 tively inexpensive soup. Take a good-sized 

 knuckle of veal, and put to it four quarts of water, 

 with an onion or two ; when it has gently boiled 

 an hour, add two tea-cupfuls of rice, and let it 

 simmer for two hours. A quarter of an hour 



with the meat Boil the whole very gently for 

 three and a half hours. The cover should be 

 kept perfectly closed, and whenever steam is 

 seen to escape, the pot should be removed a little 

 from the fire. Without strict attention to this last 

 direction, the broth never can be properly made. 

 Where hough or beef is used, it should previously 

 have lain in salt for three or four days, as this 

 improves both the broth and the flavour of the 

 meat. A quarter of an hour before the broth is 

 ready, add a little minced parsley. Serve the 



cover it. Skim it frequently as it warms, meat with pieces of the carrot and turnip, and a 



1 little of the thin of the broth as sauce. 



Sheep-head Broth is made in exactly the same 

 way as the above, the boiling being continued a 

 little longer. The head should have a pound of 

 the neck attached to it, and should be bought 

 ready 'singed,' and should then be scraped and 

 sawn open, the internal parts well cleaned, and 

 the whole soaked all night in water. The head 

 and trotters should be served with pieces of carrot 

 and turnip, and some of the thin of the broth. 

 To preserve the true flavour, it is of importance 

 that the ' scraping process ' should not be carried 

 too far. The feet, when well boiled, are said in 

 Scotland to be the best part of the head ! 



Hotch-potch is made in the same way as barley 

 broth, omitting the barley, and using young green 

 peas, Turkey beans scalded and skinned, carrot 

 and turnip, lettuces, young onions and parsley. 

 The vegetables must be well boiled, or the soup 

 will be spoiled. A neck of mutton may be used, 

 or lamb-ribs, cut up and served with the soup. 



Scotch Hare $oup. This excellent soup is 

 made as follows : The stock must be prepared 

 by boiling, say three pounds of beef hough is 

 best along with an onion or two, three small 

 sticks of celery (or a little bag of celery-seed), a 

 sprig or two of thyme, and a few Jamaica pepper- 

 corns ; when this is ready, that is, when the beef 

 is boiled to rags, strain off the liquor, and keep 

 it till wanted. Having skinned and gutted your 

 hare (a snared or coursed one is best, as it con- 

 tains a greater quantity of blood than one th.it 

 has been shot), cut it into sixteen or twenty pieces, 

 preserving carefully all the blood ; place the 



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