Modern cookery for private families

the flour, and then to sprinkle it from a dredging-box into the butter. _Obs._—We have given this receipt with the slightest possible variation from the original, which we derived from a neighbourhood where the soup made by it was extremely popular. We have better adapted it to our own taste by the following alterations. THE LORD MAYOR’S SOUP. (_Author’s Receipt._) We prefer to have this soup made, in part, the evening before it is wanted. Add the same proportion of water to the ears and feet as in the preceding directions; skim it thoroughly when it first boils, and throw in a tablespoonful of salt, two onions of moderate size, a small head of celery, a bunch of herbs, two whole carrots, a small teaspoonful of white peppercorns, and a blade of mace. Stew these softly until the ears and feet are perfectly tender, and, after they are lifted out, let the liquor be kept _just simmering_ only, while they are being boned, that it may not be too much reduced. Put the bones back into it, and stew them as gently as possible for an hour; then strain the soup into a clean pan, and set it by until the morrow in a cool place. The flesh should be cut into dice while it is still warm, and covered with the cloth before it becomes _quite_ cold. To prepare the soup for table clear the stock from fat and sediment, put it into a very clean stewpan, or deep saucepan, and stir to it when it boils, six ounces of the finest rice-flour smoothly mixed with a quarter of a teaspoonful of cayenne, three times as much of mace and salt, the strained juice of a lemon, three tablespoonsful of Harvey’s sauce, and half a pint of good sherry or Madeira. Simmer the whole for six or eight minutes, add more salt if needed, stir the soup often, and skim it thoroughly; put in the meat and herbs, and after they have boiled gently for five minutes, dish the soup, add forcemeat-balls or not, at pleasure, and send it