The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

of arrowroot, mix well, add six quarts of consommé (No. 134) and one of water, let it boil nearly two hours, or until the hare is done, which you may easily ascertain with a fork, if quite tender put into a small stewpan until wanted, pass the stock through a fine sieve; have ready four heads of good white celery washed, cut all the best part in diamonds, pass them in butter and sugar, then add about a pint of the stock and simmer until tender, keeping it well skimmed; before serving add the celery, pieces of hare, one glass of port wine, quarter of a tablespoonful of salt, and one ditto of sugar; serve very hot, pouring it over some of the best pieces of hare which you have reserved for your tureen, nicely trimmed. No. 173. _Potage clair à la Poissonière._ Prepare a good stock of eight pounds of veal, half a pound of ham, one carrot, one turnip, four onions, four cloves, two blades of mace, two heads of celery, and half a pint of broth; pass it over a brisk fire twenty minutes, when there is a white glaze at the bottom add two gallons of broth (No. 133), or water, and a tablespoonful of salt, then add a small cod’s head, let it simmer two hours, skim well, pass through a cloth into a clean stewpan, put it again on the stove to reduce one third, have ready scalded and bearded four dozen of fresh oysters and a pint of muscles, fillet one sole, cut it in diamonds; quarter of an hour before serving dinner put into the soup the oysters, muscles, and fillets of soles, with half a handful of picked parsley; let it simmer ten minutes, skim it well, add a little salt if required, and a teaspoonful of sugar with a little cayenne, and serve very hot. No. 174. _Grouse Soup._ Roast two or three grouse, take off all the flesh, reserving some of the fillets, which cut in thin slices and serve with the soup in the tureen; put the bones