the bones or remains of game in the stewpan, with the vegetables sliced; pour over the stock, and simmer for 2 hours; skim off all the fat, and strain it. Wash the barley, and boil it in 2 or 3 waters before putting it to the soup; finish simmering in the soup, and when the barley is done, take out half, and pound the other half with the yolks of the eggs. When you have finished pounding, rub it through a clean tammy, add the cream, and salt if necessary; give one boil, and serve very hot, putting in the barley that was taken out first. Time.--2-1/2 hours. Average cost, 1s. per quart, if made with medium stock, or 6d. per quart, with common stock. Seasonable from September to March. Sufficient for 8 persons. SOUP A LA REINE. I.
183. INGREDIENTS.--1 large fowl, 1 oz. of sweet almonds, the crumb of 1 1/2 French roll, 1/2 pint of cream, salt to taste, 1 small lump of sugar, 2 quarts of good white veal stock, No. 107.
Mode.--Boil the fowl gently in the stock till quite tender, which will be in about an hour, or rather more; take out the fowl, pull the meat from the bones, and put it into a mortar with the almonds, and pound very fine. When beaten enough, put the meat back in the stock, with the crumb of the rolls, and let it simmer for an hour; rub it through a tammy, add the sugar, 1/2 pint of cream that has boiled, and, if you prefer, cut the crust of the roll into small round pieces, and pour the soup over it, when you serve.
Time.--2 hours, or rather more. Average cost, 2s. 7d. per quart. Seasonable all the year.
Sufficient for 8 persons.
Note.--All white soups should be warmed in a vessel placed in another of boiling water. (See BAIN MARIE, No. 87.) II. (Economical.)
184. INGREDIENTS.--Any remains of roast chickens, 1/2 teacupful of rice, salt and pepper to taste, 1 quart of stock No. 106.
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Mode.--Take all the white meat and pound it with the rice, which has been slightly cooked, but not much. When it is all well pounded, dilute with the stock, and pass through a sieve. This soup should neither be too clear nor too thick.
Time.--1 hour. Average cost, 4d. per quart. Seasonable all the year.
Sufficient for 4 persons.
Note.--If stock is not at hand, put the chicken-bones in water, with an onion, carrot, a few sweet herbs, a blade of mace, pepper and salt, and stew for 3 hours.
STEW SOUP OF SALT MEAT.
185. INGREDIENTS.--Any pieces of salt beef or pork, say 2 lbs.; 4 carrots, 4 parsnips, 4 turnips, 4 potatoes, 1 cabbage, 2 oz. of oatmeal or ground rice, seasoning of salt and pepper, 2 quarts of water.
Mode.--Cut up the meat small, add the water, and let it simmer for 23/4 hours. Now add the vegetables, cut in thin small slices;
season, and boil for 1 hour. Thicken with the oatmeal, and serve. Time.--2 hours. Average cost, 3d. per quart without the meat. Seasonable in winter.
Sufficient for 6 persons.
Note.--If rice is used instead of oatmeal, put it in with the vegetables. STEW SOUP.
I.
186. INGREDIENTS.--2 lbs. of beef, 5 onions, 5 turnips, 3/4 lb. of rice, a large bunch of parsley, a few sweet herbs, pepper and salt, 2 quarts of water.
Mode.--Cut the beef up in small pieces, add the other ingredients, and boil gently for 21/2 hours. Oatmeal or potatoes would be a great improvement.
Time.-21/2 hours. Average cost, 6d. per quart. Seasonable in winter.
Sufficient for 6 persons.
II.
187. INGREDIENTS.--1/2 lb. of beef, mutton, or pork; 1/2 pint of split peas, 4 turnips, 8 potatoes, 2 onions, 2 oz. of oatmeal or
3 oz. of rice, 2 quarts of water.
Mode.--Cut the meat in small pieces, as also the vegetables, and add them, with the peas, to the water. Boil gently for 3 hours;
thicken with the oatmeal, boil for another 1/4 hour, stirring all the time, and season with pepper and salt. Time.--3-1/4 hours. Average cost, 4d. per quart.
Seasonable in winter.
Sufficient for 8 persons.
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Note.--This soup may be made of the liquor in which tripe has been boiled, by adding vegetables, seasoning, rice, &c. TURKEY SOUP (a Seasonable Dish at Christmas).
188. INGREDIENTS.--2 quarts of medium stock, No. 105, the remains of a cold roast turkey, 2 oz. of rice-flour or arrowroot, salt
and pepper to taste, 1 tablespoonful of Harvey's sauce or mushroom ketchup.
Mode.--Cut up the turkey in small pieces, and put it in the stock; let it simmer slowly until the bones are quite clean. Take the bones out, and work the soup through a sieve; when cool, skim well. Mix the rice-flour or arrowroot to a batter with a little of the soup; add it with the seasoning and sauce, or ketchup. Give one boil, and serve.
Time.--4 hours. Average cost, 10d. per quart. Seasonable at Christmas.
Sufficient for 8 persons.
Note.--Instead of thickening this soup, vermicelli or macaroni may be served in it.
THE TURKEY.--The common turkey is a native of North America, and was thence introduced to England, in the reign of Henry VIII. According to Tusser's "Five Hundred Points of Good Husbandry," about the year 1585 it begun to form a dish at our rural Christmas feasts.
"Beef, mutton, and pork, shred pies of the best, Pig, veal, goose, and capon, and turkey well dress'd, Cheese, apples, and nuts, jolly carols to hear,
As then in the country is counted good cheer."
It is one of the most difficult birds to rear, of any that we have; yet, in its wild state, is found in great abundance in the forests of Canada, where, it might have been imagined that the severity of the climate would be unfavourable to its ever becoming plentiful. They are very fond of the seeds of nettles, and the seeds of the foxglove poison them.
TURTLE SOUP (founded on M. Ude's Recipe).
189. INGREDIENTS.--A turtle, 6 slices of ham, 2 knuckles of veal, 1 large bunch of sweet herbs, 3 bay-leaves, parsley, green onions, 1 onion, 6 cloves, 4 blades of mace, 1/4 lb. of fresh butter, 1 bottle of Madeira, 1 lump of sugar. For the Quenelles a Tortue,
1 lb. of veal, 1 lb. of bread crumbs, milk, 7 eggs, cayenne, salt, spices, chopped parsley, the juice of 2 lemons.
Mode.--To make this soup with less difficulty, cut off the head of the turtle the preceding day. In the morning open the turtle by leaning heavily with a knife on the shell of the animal's back, whilst you cut this off all round. Turn it upright on its end, that all the water, &c. may run out, when the flesh should be cut off along the spine, with the knife sloping towards the bones, for fear of touching the gall, which sometimes might escape the eye. When all the flesh about the members is obtained, wash these clean, and
let them drain. Have ready, on the fire, a large vessel full of boiling water, into which put the shells; and when you perceive that they come easily off, take them out of the water, and prick them all, with those of the back, belly, fins, head, &c. Boil the back and belly till the bones can be taken off, without, however, allowing the softer parts to be sufficiently done, as they will
