1 carrot, ¼ of a turnip, a bouquet-garni (parsley, thyme, bay-leaf), 1 tablespoonful of fine sago, salt and pepper.
Method.—Place the meat and water in an earthenware stewing-jar, add a little salt, cook gently on the stove, or in a moderate oven, for 4 hours, then strain off the liquor. When cold, remove the fat from the surface, and boil up the stock. Meanwhile cut the vegetables into small dice, add them to the stock when boiling, put in the bouquet-garni, and simmer gently until the vegetables are tender. 10 minutes before serving sprinkle in the sago, and stir occasionally to prevent it sinking to the bottom of the pan. When ready, season to taste, and serve.
Time.—About ½ an hour, after the stock is made. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 6 or 7 persons. Seasonable at any time.
153.—COW-HEEL SOUP.
Ingredients.—1 cow-heel, 3 pints of water, 1 onion, 1 carrot, 1 strip of celery, 1 tablespoonful of sago or crushed tapioca, chopped parsley, lemon juice, salt, pepper, grated nutmeg.
Method.—Clean and scald one cow-heel, divide into 4 parts, and put them in a stewpan with the cold water. Add a good pinch of salt, boil up, skim, and add soup, vegetables (onion, carrot and celery). Let these simmer gently for 3 hours or longer, then strain and season. Remove some of the meat from the bones and cut it into very small pieces; put these with the broth, let it boil, and stir in a tablespoonful of sago or crushed tapioca. Boil for another 25 minutes, then serve, adding a little chopped parsley and lemon-juice just before sending it to table. This soup, when well made, is considered very delicious as well as nourishing.
Time.—3 to 4 hours. Average Cost, 1s. 9d. Sufficient for 4 persons. Seasonable at any time.
154.—SOUR CHERRY SOUP. (Fr.—Soupe aux Cérises.)
Ingredients.—1 lb. of sour cooking cherries (stoned), 3 or 4 Invicbachs (rusks), 3 pints of water, 2 inches of cinnamon, lemon-rind, ¼ of a lb. of loaf sugar, ¼ of a pint of white or red wine, 1 oz. of butter, ½ an oz. of flour, a pinch of salt.
Method.—Put the stoned cherries in a stewpan. Break the cherry stones and remove the kernels, add them to the cherries, put in the water and the broken pieces of rusks, cinnamon and lemon rind. Cook slowly for 20 minutes, then rub all through a sieve. Melt the butter in another stewpan, add flour, and fry a chestnut-brown colour. Moisten with the wine and a little water. Add the cherry pulp, etc., sugar, and a small pinch of salt. Boil again, and serve hot or cold.
Time.—40 minutes. Average Cost, 1s. Sufficient for 6 persons. Seasonable in June and July.
