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Classic
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page 104
boil all together. Have ready some suet-dumplings, the size of a walnut; and
before you put the soup into the tureen, put them into it. The suet must not be
shred too fine; and take care that it is quite fresh.
Scotch-Leek Soup.
Put the water that has boiled a leg of mutton into a stew-pot, with a quantity
of chopped leeks, and pepper and salt; simmer them an hour: then mix some
oatmeal with a little cold water quite smooth, pour it into the soup, set it on
a slow part of the fire, and let it simmer gently; but take care that it does
not burn to the bottom.
Hare Soup.
Take an old hare that is good for nothing else, cut it into pieces, and put to
it a pound and a half of lean beef, two or three shank-bones of mutton well
cleaned, a slice of lean bacon or ham, an onion, and a bunch of sweet herbs;
pour on it two quarts of boiling water; cover the jar into which you put these,
with bladder and paper, and set it in a kettle of water. Simmer till the hare is
stewed to pieces; strain oil the liquor, and give it one boil, with an anchovy
cut into pieces; and add a spoonful of soy, a little Cayenne, and salt. A few
fine forcemeat-balls, fried of a good brown, should be served in the tureen.
Ox-Rump Soup.
Two or three rumps of beef will make it stronger than a much larger quantity of
meat without these; and form a very nourishing soup.
Make it like gravy-soup, and give it what flavour or thickening you like.
Hessian Soup and Ragout.
Clean the root of a neat's tongue very nicely, and half an ox's head, with salt
and water, and soak them afterwards in water only. Then stew them in five or six
quarts of water, till tolerably tender. Let the soup stand to be cold; take off
the fat, which will make good paste for hot meat-pies, or will do to baste. Put
to the soup a
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