Modern cookery for private families

stock not being always equal, and the same weight of rice therefore not being in all cases sufficient. Rice-flour can be substituted for the whole grain and used as directed for _Rice Flour Soup_, page 15. Footnote 35: As we have stated in our chapter of Foreign Cookery, the _Jewish_ smoked beef, of which we have given particulars there, imparts a superior flavour to soups and gravies; and it is an economical addition to them, as a small portion of it will much heighten their savour. Turkey soup _à la reine_ is made precisely like the _Potage à la Reine_ of fowls or pullets, of which the receipt will be found in another part of this chapter. PHEASANT SOUP. Half roast a brace of well-kept pheasants, and flour them rather thickly when they are first laid to the fire. As soon as they are nearly cold take all the flesh from the breasts, put it aside, and keep it covered from the air; carve down the remainder of the birds into joints, bruise the bodies thoroughly, and stew the whole gently from two to three hours in five pints of strong beef broth; then strain off the soup, and press as much of it as possible from the pheasants. Let it cool; and in the mean time strip the skins from the breasts, mince them small, and pound them to the finest paste, with half as much fresh butter, and half of dry crumbs of bread; season these well with cayenne, sufficiently with salt, and moderately with pounded mace and grated nutmeg, and add, when their flavour is liked, three or four eschalots previously boiled tender in a little of the soup, left till cold, and minced before they are put into the mortar. Moisten the mixture with the yolks of two or three eggs, roll it into small balls of equal size, dust a little flour upon them, skim all the fat from the soup, heat it in a clean stewpan, and when it boils throw them in and poach them from ten to twelve minutes, but first ascertain