KITCHEN AND COOKERY 250 SOUP RECIPES CLEAR SOUP A LA SAVOY This is a wav of utilising chickens' livers. If vou do not happen to be using chickens, the livers can be purchased separately at a poulterer's. Required : One quart of boiling clear soup. I-'our chickens' livers. Two tablespoonfuls of dice of cooked ham. Two teaspoonfuls of shredded tarragon. Put the livers in a small pan wdth enough stock to cover them, and let them simmer gently until they are tender. This probably will take about ten minutes. Then drain them from the stock, and cut them into neat, small dice. Put them in a hot tureen, add the dice of ham and the shredded tarragon, pour on the clear soup, which should be boiling, and CREAM OF RICE SOUP Required : One quart of white stock, or stock and milk in equal proportions. Quarter of a pint of cream. Two tablespoonfuls of ground rice or rice flour. The yolks of two eggs. Salt, pepper, nutmeg. Skim off all fat from the stock, and put it in a pan on the fire to boil. Mix the ground rice thinly and smoothly with a little cold milk. When the stock boils pour in the rice, stirring it all the time. Let all simmer very gently for about eight minutes. Beat up the yolks, add the cream ; let the soup cool slightly, then strain in this thicken- ing of yolks and cream. Re-heat the soup gently, being very careful that it does not actually boil, for if it does it will curdle and Ixj quite spoilt. Season it carefully, adding only a few grains of nutmeg, and leaving it out alto- gether if preferred. Pour the soup into a hot tureen, and serve. N.B. — If a cheaper soup is preferred, use milk instead of cream, or leave out the yolks. THICK OX-TAIL SOUP An excellent soup for lunch in cold weather, and always popular. Required : One ox-tail. Two quarts of cold stock. Four ounces of butter or good dripping. Two ounces of flour. One onion. One turnip. One large or two small carrots. Four sticks of celery or a little celery salt. A bunch of parsley and herbs. Four cloves. A dozen peppercorns. A blade of mace. Salt and pepper. (// liked) A glass of sherry or Marsala. Cut the tail in small pieces, dividing it at each joint, but the large joints should be cut into two or three pieces. Wash them well in water, then put them in a saucepan with boiling water to cover them, bring them to the boil, and let them boil for five minutes. Then hft them out of the water, and drain them well. Melt half the butter or dripping in a sauce- pan, prepare and slice the vegetables ; add them to the dripping, with the herbs, spice, and pieces of ox-tail. Fry all these until they are lightly browned, then add the stock and a little salt, and let the soup cook gently for about three hours, or until the meat and gristly parts are quite tender. Keep the soup carefully skimmed. Choose out the nicest joints, and put them on one side to garnish the soup. Strain the soup into a basin. Melt the rest of the butter or dripping in a clean pan, add the flour, and fry it a good golden brown ; add the soup gradually, and stir it over the fire until it boils, then draw it to the side of the fire and let it simmer gently, so that the grease will rise to the surface and can easily be removed. Add the wine, the pieces of ox-tail, salt and pepper to taste, and about a quarter of a pint of balls of carrot and turnip. These balls should be cut with a vegetable cutter made for the purpose, and boiled till tender in salted water. If, however, you have no cutter, cut the vegetables into neat, even- sized dice. COCK-A=LEEKIE 50UP Required : One small fowl. Two pounds of shin of beef. Two quarts of cold water. A bunch of leeks. A bunch of parsley and herbs. One carrot. One turnip. Two cloves. Two ounces of rice. Salt and pepper. Truss the fowl for boiling. Wipe the meat with a damp cloth, then cut it into large dice. Put into a saucepan the water, beef, fowl, the carrot and turnip, left whole, with the cloves stuck into the former, and the herbs. Bring these to the boil, then add the rice, having first washed it under the cold-water tap, 'and the leeks cut into pieces an inch long. Add a Httle salt, put the Hd on the pan, and let the contents simmer gently until the fowl is tender. It will probably take about an hour. Keep the soup well skimmed during cook- ing. As soon as the fowl is tender take it out of the pan ; it may be necessary to cook the rice longer. Cut the fowl in half ; cut one half in neat dice, the other can be put on one side and used as the foundation of some dainty entree. Take the beef, herbs, and carrot and turnip out of the soup. No need to waste them, they can be added to the stockpot. Put the pieces of chicken back into the soup, bring it to the boil, see that it is nicely seasoned, and serve it in a hot tureen. N.B. — Quite an old bird may be used, but it will, of course, require longer cooking. If more convenient, neck of mutton can be used instead of the beef. This might be left whole or cut in chops, and could then be served with parsley and butter or caper sauce.
