A Handbook of Cookery for a Small House

whole (or three or four spring onions), one carrot, about half a pound of gravy beef, and the remains of any cold game. Boil gently for three hours, strain, and place in the saucepan again, bring to a boil, thicken with flour and butter mixed as for chicken soup, bring to a boil while stirring. Strain and serve. If not dark enough add teaspoonful of bovril. _71. Asparagus Soup_ Take the remains of cold veal, the bottom ends of asparagus, one onion, salt and pepper, one piece of loaf sugar, and two pints of cold water. Let it boil gently for three hours. Have ready, well mixed into a smooth paste, two tablespoonfuls of flour with one and a half ounces of fresh butter. Strain the soup, while still boiling, through a strainer on to the paste, stir gently till perfectly smooth, add half a teacupful of cream and a little milk. Care should be taken that the soup is not too thick or thin. Replace in the saucepan and stir gently over a clear fire till it boils. It is then ready to serve and should be perfectly smooth. _72. Tomato Soup_ Take the remains of cold chicken, beef, or veal; add two pounds of fresh tomatoes cut into slices, one onion, pepper and salt, five pieces of sugar. Put all into a stone saucepan and boil gently two hours (in about a quart of water); have ready the same mixture of butter and flour as for asparagus soup, strain the tomato soup on to it, add the half teacupful of cream and a little milk, put back into the saucepan and stir till it boils. This should be about a quart of soup. It will be noticed that most of these recipes are made with the remains of cold meat instead of buying especially to make the soup, and in this way most things can be used up without any waste. _73. Clear Ox Tail Soup_ Soak a fresh ox tail in cold water for two hours. Then cut at each joint, remove all the fat, and lay