Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

set it in a warm place (about 80 degrees Fahr.) for about eight days. After that time the liquor is rather sour, then drain. Put in a saucepan four pounds of lean beef, one pound of smoked pork, half a pound of ham, four onions, two leeks, and about four quarts of the liquor made as above. Simmer till the whole is done; skim off the scum that may gather on the surface, and then strain. Roast till half done, three chickens, or one chicken and one rabbit, or one chicken and one duck; put them on the fire in a saucepan with the liquor strained from the beef, pork, etc., as described above. Boil gently about half an hour, strain the liquor again. Then cut the beef, smoked pork, and ham, in small dice, put the whole in the soup-dish, with the strained liquor, and serve warm, as soup. The chicken, or chicken and rabbit, or chicken and duck, are generally served separately, with some of the beets used to make the liquor, and with the addition of mushrooms, parsley, celery, onions, and sausages, raw or cooked, according to taste; and salt, pepper, and spices, according to taste also. The poorer classes make this soup with water instead of beet-juice, and very often with mutton instead of beef; but proceed as described above in every other particular. _Russian, or Uka._--The _uka_ is made in Russia with sterlets. It may be made here with the sturgeon of the lakes, or with salmon or trout. Cut the fish in pieces about two inches long, and put them in salt water for one hour, and drain. Cut in small pieces two roots of parsley and two of celery, throw them into boiling water five minutes and drain them. Then fry them with a little butter till they turn yellow, when add a gill of broth, and boil gently till it becomes rather thick. Put the pieces of fish in also, add salt and pepper, to taste, cover the whole with fish-broth, boil gently till the fish is cooked, and serve warm. Some