Modern cookery for private families

Draw the soup-pot to the side of the fire, and boil the stock as gently as possible for about six hours; then strain, and set it by for use. Be particularly careful to clear it _entirely_ from fat before it is prepared for table. One third of beef or _veal_, with two of mutton, will make very good soup; or mutton only will answer the purpose quite well upon occasion. Beef, 4 lbs.; mutton, 4 lbs. (or, beef or veal from 2 to 3 lbs.; mutton from 5 to 6 lbs.); water, 1 to 1-1/2 gallon; salt, 1-1/2 oz.; mild turnips, 1 lb.; onions, 6 oz.; carrots, 3/4 lb.; celery, 6 to 8 oz.; 1 bunch of herbs; peppercorns, 1/2 teaspoonful; cloves, 12; mace, 1 large blade: 6 hours. _Obs._—Salt should be used sparingly at first for stock in which any portion of ham is boiled; allowance should also be made for its reduction, in case of its being required for gravy. MADEMOISELLE JENNY LIND’S SOUP. (_Authentic Receipt_) This receipt does not merely bear the name of “Mademoiselle Lind,” but is in reality that of the soup which was constantly served to her, as it was prepared by her own cook. We are indebted for it to the kindness of the very poplar Swedish authoress, Miss Bremer, who received it direct from her accomplished countrywoman.[24] Footnote 24: We were informed by Miss Bremer that Mademoiselle Lind was in the habit of taking this soup before she sang, as she found the sago and eggs soothing to the chest, and beneficial to the voice. The following proportions are for a tureen of this excellent _potage_:— Wash a quarter of a pound of the best pearl sago until the water poured from it is clear; then stew it quite tender and very thick in water or thick broth (it will require nearly or quite a quart of liquid, which should be poured to it cold, and heated slowly): then mix gradually with it a pint of good boiling cream, and the yolks of four fresh eggs, and mingle the whole carefully with