The Book of Household Management - Mrs. Beeton

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reduce the liquor in a shallow pan, by setting it over a sharp fire, but be particular that it does not burn; boil it fast and uncovered for 8 hours, and keep it stirred. Put it into a deep dish, and set it by for a day. Have ready a stewpan of boiling water, place the dish in it, and keep it boiling; stir occasionally, and when the soup is thick and ropy, it is done. Form it into little cakes by pouring a small quantity on to the bottom of cups or basins; when cold, turn them out on a flannel to dry. Keep them from the air in tin canisters.

      Average cost of this quantity, 16s.

      Note.—Soup can be made in 5 minutes with this, by dissolving a small piece, about the size of a walnut, in a pint of warm water, and simmering for 2 minutes. Vermicelli, macaroni, or other Italian pastes, may be added.

      THE LAUREL or BAY.—The leaves of this tree frequently enter into the recipes of cookery; but they ought not to be used without the greatest caution, and not at all unless the cook is perfectly aware of their effects. It ought to be known, that there are two kinds of bay-trees—the Classic laurel, whose leaves are comparatively harmless, and the Cherry-laurel, which is the one whose leaves are employed in cookery. They have a kernel-like flavour, and are used in blanc-mange, puddings, custards &c.; but when acted upon by water, they develop prussic acid, and, therefore, but a small number of the leaves should be used at a time.

      RABBIT SOUP.

      181. INGREDIENTS.—2 large rabbits, or 3 small ones; a faggot of savoury herbs,½ head of celery, 2 carrots, 1 onion, 1 blade of mace, salt and white pepper to taste, a little pounded mace,½ pint of cream, the yolks of 2 eggs boiled hard, the crumb of a French roll, nearly 3 quarts of water.

      Mode.—Make the soup with the legs and shoulders of the rabbit, and keep the nice pieces for a dish or entrée. Put them into warm water, and draw the blood; when quite clean, put them in a stewpan, with a faggot of herbs, and a teacupful, or rather more, of veal stock or water. Simmer slowly till done through, and add the 3 quarts of water, and boil for an hour. Take out the rabbet, pick the meat from the bones, covering it up to keep it white; put the bones back in the liquor, add the vegetables, and simmer for 2 hours; skim and strain, and let it cool. Now pound the meat in a mortar, with the yolks of the eggs, and the crumb of the roll previously soaked; rub it through a tammy, and gradually add it to the strained liquor, and simmer for 15 minutes. Mix arrowroot or rice-flour with the cream (say 2 dessert-spoonfuls), and stir in the soup; bring it to a boil, and serve. This soup must be very white, and instead of thickening it with arrowroot or rice-flour, vermicelli or pearl barley can be boiled in a little stock, and put in 5 minutes before serving.

      Time.—Nearly 4 hours. Average cost, 1s. per quart.

      Seasonable from September to March.

      Sufficient for 10 persons.

      REGENCY SOUP.

      182. Ingredients.—Any bones and remains of any cold game, such as of pheasants, partridges, &c.; 2 carrots, 2 small onions, 1 head of celery, 1 turnip,¼ lb. of pearl barley, the yolks of 3 eggs boiled hard,¼ pint of cream, salt to taste, 2 quarts of stock No. 105, or common stock, No. 106.

      Mode.—Place the bones or remains of game in the stewpan, with the vegetables sliced; pour over the stock, and simmer for 2 hours; skim off all the fat, and strain it. Wash the barley, and boil it in 2 or 3 waters before putting it to the soup; finish simmering in the soup, and when the barley is done, take out half, and pound the other half with the yolks of the eggs. When you have finished pounding, rub it through a clean tammy, add the cream, and salt if necessary; give one boil, and serve very hot, putting in the barley that was taken out first.

      Time.—2–½ hours. Average cost, 1s. per quart, if made with medium stock, or 6d. per quart, with common stock.

      Seasonable from September to March.

      Sufficient for 8 persons.

      SOUP A LA REINE.

      I.

      183. INGREDIENTS.—1 large fowl, 1 oz. of sweet almonds, the crumb of 1½ French roll,½ pint of cream, salt to taste, 1 small lump of sugar, 2 quarts of good white veal stock, No. 107.

      Mode.—Boil the fowl gently in the stock till quite tender, which will be in about an hour, or rather more; take out the fowl, pull the meat from the bones, and put it into a mortar with the almonds, and pound very fine. When beaten enough, put the meat back in the stock, with the crumb of the rolls, and let it simmer for an hour; rub it through a tammy, add the sugar,½ pint of cream that has boiled, and, if you prefer, cut the crust of the roll into small round pieces, and pour the soup over it, when you serve.

      Time.—2 hours, or rather more. Average cost, 2s. 7d. per quart.

      Seasonable all the year.

      Sufficient for 8 persons.

      Note.—All white soups should be warmed in a vessel placed in another of boiling water. (See BAIN MARIE, No. 87.)

      II. (Economical.)

      184. INGREDIENTS.—Any remains of roast chickens,½ teacupful of rice, salt and pepper to taste, 1 quart of stock No. 106.

      Mode.—Take all the white meat and pound it with the rice, which has been slightly cooked, but not much. When it is all well pounded, dilute with the stock, and pass through a sieve. This soup should neither be too clear nor too thick.

      Time.—1 hour. Average cost, 4d. per quart.

      Seasonable all the year.

      Sufficient for 4 persons.

      Note.—If stock is not at hand, put the chicken-bones in water, with an onion, carrot, a few sweet herbs, a blade of mace, pepper and salt, and stew for 3 hours.

      STEW SOUP OF SALT MEAT.

      185. INGREDIENTS.—Any pieces of salt beef or pork, say 2 lbs.; 4 carrots, 4 parsnips, 4 turnips, 4 potatoes, 1 cabbage, 2 oz. of oatmeal or ground rice, seasoning of salt and pepper, 2 quarts of water.

      Mode.—Cut up the meat small, add the water, and let it simmer for 2¾ hours. Now add the vegetables, cut in thin small slices; season, and boil for 1 hour. Thicken with the oatmeal, and serve.

      Time.—2 hours. Average cost, 3d. per quart without the meat.

      Seasonable in winter.

      Sufficient for 6 persons.

      Note.—If rice is used instead of oatmeal, put it in with the vegetables.

      STEW SOUP.

      I.

      186. INGREDIENTS.—2 lbs. of beef, 5 onions, 5 turnips,¾ lb. of rice, a large bunch of parsley, a few sweet herbs, pepper and salt, 2 quarts of water.

      Mode.—Cut the beef up in small pieces, add the other ingredients, and boil gently for 2½ hours. Oatmeal or potatoes would be a great improvement.

      Time.-2½ hours. Average cost, 6d. per quart.

      Seasonable in winter.

      Sufficient for 6 persons.

      II.

      187. INGREDIENTS.—½ lb. of beef, mutton, or pork; ½ pint of split peas, 4 turnips, 8 potatoes, 2 onions, 2 oz. of oatmeal or 3 oz. of rice, 2 quarts of water.

      Mode.—Cut the meat in small pieces, as also the vegetables, and add them, with the peas, to the water. Boil gently for 3 hours; thicken with the oatmeal, boil for another ¼ hour, stirring all the time, and season with pepper and salt.

      Time.—3–¼

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