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Classic
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page 26
hour, cut off scrag, and put it in stewpan with three quarts of water. As soon
as it boils, skim well, and then simmer for one and one-half hours. Cut best end
of mutton into cutlets, dividing it with two bones in each; take off nearly all
fat before you put it into broth; skim the moment the meat boils, and every ten
minutes afterwards; add carrots, turnips and onions, all cut into two or three
pieces, then put them into soup soon enough to be thoroughly done; stir in
barley; add salt to taste; let all stew together for three and one-half hours:
about one-half hour before sending it to table, put in little chopped parsley
and serve.
Cut the meat off the scrag into small pieces, and send it to table in the tureen
with the soup. The other half of the mutton should be served on a separate dish,
with whole turnips boiled and laid round it. Many persons are fond of mutton
that has been boiled in soup.
You may thicken the soup with rice or barley that has first been soaked in cold
water; or with green peas; or with young corn, cut down from the cob; or with
tomatoes scalded, peeled and cut into pieces.
GAME SOUP.
Two grouse or partridges, or, if you have neither, use a pair of rabbits; half a
pound of lean ham; two medium-sized onions; one pound of lean beef; fried bread;
butter for frying; pepper, salt, and two stalks of white celery cut into inch
lengths; three quarts of water.
Joint your game neatly; cut the ham and onions into small pieces, and fry all in
butter to a light brown. Put into a soup-pot with the beef, cut into strips, and
a little pepper. Pour on the water; heat slowly, and stew gently two hours. Take
out the pieces of bird, and cover in a bowl; cook the soup an hour longer;
strain; cool; drop in the celery, and simmer ten minutes. Pour upon fried bread
in the tureen.
Venison soup made the same, with the addition of a tablespoonful of brown flour
wet into a paste with cold water, adding a tablespoonful of catsup,
Worcestershire, or other pungent sauce, and a glass of Madeira or brown sherry.
WHITE MUSHROOM SOUP.
A knuckle of veal and a scant quart of water to each pound that it weighs, and,
if the flavor is not objected to, a slice of boiled or scalded ham. (Be sure, if
you use unboiled ham, to remove rind and trim away the dark edges.) If the
knuckle weighs four pounds, use a medium-sized carrot, turnip, onion, two
cloves, a bay leaf, two large sprigs of parsley (and two of thyme if you have
it.)
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