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

Regente._ Prepare your soup just as the above; have ready braised a spring chicken, cut in ten nice pieces; put it into the soup ten minutes to warm; put into the tureen four spoonfuls of very green sprue grass, if in season, or green peas, or small Brussels sprouts, and pour the soup gently over. No. 182. _Soup Mulligatawny._ Cut four onions, four apples, one carrot, two turnips, one head of celery, and half a pound of lean ham in slices; put them into a stewpan with half a pound of butter, pass it twenty minutes over a brisk fire, with four cloves, one blade of mace, a bunch of parsley, thyme, bay-leaves, and a pint of broth (No. 133); let it simmer about twenty minutes, then add three tablespoonfuls of curry powder, one do. of curry paste, and four do. of flour; mix the whole well together, with eight quarts of broth; when boiling, skim it, season with a teaspoonful of sugar, and salt if required; pass it through a tammie, serve with pieces of roast chicken in it, and boiled rice in a separate dish (No. 129.) It must not be too thick, and of a good yellow colour. No. 183. _Potage Queues de Veau à blanc._ Make the stock and stew the calves’ tails precisely as No. 166, instead of clarifying it; put a quarter of a pound of butter into a stewpan with six ounces of flour; stir it over the fire about five minutes; let it cool, then mix the stock with it, stirring it well with a wooden spoon until it boils; then place it at the corner of the stove about twenty minutes; skim, add a bouquet garni, and a glass of madeira or sherry, pass it through a tammie; season with a spoonful of sugar, a little cayenne, and salt if required; put it into another stewpan upon the fire, and ten minutes before serving add half a pint of cream and the calves’ tails to warm. No. 184. _Potage Queues de Veau à l’Indienne._ Put four quarts of mulligatawny soup (No.