399 KITCHEN AND COOKERY SOUP RECIPES TWO MEAT PUREES KID.VEY SOUP Required : Half a pound of ox kidney. Half a pound of lean beef. Three pints of brown stock. One tablespoonful of chopped onion. One taulespoonful of flour. Two ounces of coarsely-chopped bacon. One ounce of butter or dripping. Salt and pepper. Cut the meat and kidney up into small pieces. Melt the butter in a saucepan, put in the meat, kidney, bacon, and onion, and fry them until nicely browned. Add the stock and a little salt, and let the soup simmer for about two and a half hours. Then strain out the solid parts, pound them to a paste in a mortar if you have one ; if not, substitute an enamel basin, and use the end of a rolling-pin in place of a pestle, then rub the paste through a sieve. Mix the flour thinly and smoothly with a little of the strained liquid. Re-boil the remainder, pour into it the mixed flour, and stir until it boils. Let it cook gently for about ten minutes, skimming it carefully. Then mix the sieved meat smoothly in, re-heat the soup, season it carefully, and it is ready. N.B. — If more convenient, use water instead of stock, but add a piece of carrot and turnip and a bunch of herbs. These must be removed before the meat is pounded. MULLIGATAWNY SOUP Required : Two quarts of cold water. One pound of lean beef. One pound or more of bones. Quarter of a pound of ham or lean bacon, or a ham bone. Two onions. One carrot and turnip. A bunch of parsley and herbs. One lemon. Two cloves. Six peppercorns. Two ounces of butter or dripping. One tablespoonful of curry powder. One tablespoonful of curry paste. One ounce of flour. A breakfastcupful of carefully boiled rice. Salt and pepper. Chop the bones into small pieces, and cut the meat small. Put the water in a saucepan, add the bones, meat, and a little salt. Bring these slowly to boiling point, and let them boil gently. Meanwhile, prepare the other ingredients. Chop the ham and vegetables finely. Melt the butter in a saucepan, add the ham and vegetables, and fry them a light brown. Then add the curry powder and paste, the herbs and flour, and fry these for another five minutes. If the pan seems to be getting too dry, add a little more butter or dripping. Add to these ingredients enough of the stock to make them smooth and liquid, then pour this into the rest of the stock, adding at the same time the cloves and peppercorns. Let the soup boil gently for two hours, skimming it occasionally. Then pass the soup through a wire sieve, rubbing through me of the meat, vegetables, etc.. Rinse out the saucepan, pour back the soup, add a little lemon-juice and .seasoning to taste. Serve in a hot tureen, and hand with it some carefully boiled rice. N.B. — The quantity of curry powder and paste used must depend on individual taste. If stock is used instead of water, there will be no need to use any fresh meat. TWO BROTHS sheep's head broth Required : One sheep's head (prepared by butcher). Three quarts of cold water. Two ounces of fine oatmeal. Two ounces of pearl barley. Two carrots, turnips, and onions. A small head of celery. Salt and pepper. One tablespoonful of chopped parsley. Wash the head very thoroughly, and take out the brains. Put the head and tongue to soak for two hours in tepid salted water, then put them in a large saucepan with the cold water and a little salt. Bring the water to the boil, skim it well, then add the vegetables cut in squares, and the barley. Let it simmer for three to four hours, skimming it now and then. Next cut some of the best parts of the meat from the head into neat dice, also some of the vegetables and the tongue. After skinning it, put these on one side with a little of the barley. Rub as much as possible of what remains of the head, vegetables, and barley through a coarse wire sieve, moistening it as you do so with a little broth. Mix this sieved meat with the strained broth. Re-boil it, mix the oatmeal thinly and smoothly with a little cold water, add it to the broth, and stir until it boils. Lastly, add the dice of meat and vegetables, and seasoning to taste. Let it simmer for about ten minutes, sprinkle in the parsley, and serve. N.B. — If preferred, rice may be used in place of pearl barley. SCOTCH BROTH Required : Two pounds or less of middle neck of mutton. Two quarts of cold water. One teacupful of carrot cut in dice. One teacupful of turnip cut in dice. One onion and leek. One small cauliflower. Half a small cabbage. One teacupful of green peas. Two tablespoonfuls of rice or pearl barley. One tablespoonful of chopped parsley. One ounce of butter or dripping. A small bunch of sweet herbs. Salt and pepper. Cut off as much fat as possible from the meat, cut it in small dice, and chop the bones. Put the meat, bones, cold water, and a little salt in a saucepan, bring it to boiling point, then add the rice or barley, after carefully washing it. Let these boil gently while the vegetables are being prepared. Wash the leek and cabbage very thoroughly, and cut them into shreds. Chop the onion. Wash the
