Modern cookery for private families

bread also should then be nearly doubled. The stock should be well seasoned with mace and cayenne before it is added to the other ingredients. Almonds, 6 oz.; breasts of chickens or partridges, 6 oz.; soaked bread, 3 oz.; veal stock, 2 quarts; cream, 1 pint. _Obs. 1._—Some persons pound the yolks of four or five hard-boiled eggs with the almonds, meat, and bread for this white soup; French cooks beat smoothly with them an ounce or two of whole rice, previously boiled from fifteen to twenty minutes. _Obs. 2._—A good plain white soup maybe made simply by adding to a couple of quarts of pale veal stock or strong well-flavoured veal broth, a thickening of arrow-root, and from half to three quarters of a pint of cream. Four ounces of macaroni boiled tender and well-drained may be dropped into it a minute or two before it is dished, but the thickening may then be diminished a little. MOCK TURTLE SOUP. To make a single tureen of this favourite English soup in the most economical manner when there is no stock at hand, stew gently down in a gallon of water four pounds of the fleshy part of the shin of beef, or of the neck, with two or three carrots, one onion, a small head of celery, a bunch of savoury herbs, a blade of mace, a half-teaspoonful of peppercorns, and an ounce of salt. When the meat is quite in fragments, strain off the broth, and pour it when cold upon three pounds of the knuckle or of the neck of veal; simmer this until the flesh has quite fallen from the bones, but be careful to stew it as softly as possible, or the quantity of stock will be so much reduced as to be insufficient for the soup. Next, take the half of a fine calf’s head _with the skin on_, remove the brains, and then bone it[27] entirely, or let the butcher do this, and return the bones with it; these, when there is time, may be stewed with the veal to enrich the stock,