My Pet Recipes, Tried and True | Page 3

tablespoon butter and a little salt and
pepper, serve hot.
CONSOMME À LA TOLEDO--CLEAR SOUP.
MISS STEVENSON.
One quart stock, two eggs, two gherkins, a little red and green
colouring, two tablespoonfuls cream, whites and shells of two eggs,
one wine glass of sherry, and a little nutmeg. Beat the two whole eggs,
pour over them the cream (hot.) Season the custard with pepper, salt
and nutmeg, colour half red and half green, pour both parts into
buttered tins, poach in hot water until firm. Beat the whites and shells
of eggs with a little cold water, add them to the stock, pour it into a
saucepan and whisk over the fire till boiling; draw on one side and
simmer ten minutes. Cut the custard in shapes, rinse then in warm
water, shred the gherkins, strain the soup, add the wine and garnishing
just before serving.
CAULIFLOWER SOUP.
One cauliflower, two yolks of egg, one half pint of cream, one quart
chicken stock. Boil together the stock and cauliflower, for twenty
minutes, take out the cauliflower, put aside some of the best parts, pass
remainder through a sieve, mix together the yolks and cream, add them
to the soup, put all in a saucepan and stir over the fire until it begins to
thicken, put the pieces of cauliflower into a tureen and pour the soup
over them; the stock used in this soup is better without any other
vegetables.
FISH SOUP.

Two pounds of raw fish, one tablespoonful parsley, one and one half
ounces butter, one ounce flour of rice, one half pint milk, one quart of
water, pepper, and salt. Boil together the bones and skin of fish for half
an hour. Strain, melt butter in a saucepan, stir into it the flour, add
strained water from the pan. Cut up the fish into small pieces, add it,
also salt and pepper, boil slowly ten minutes, add parsley at last minute.
GIBLET SOUP.
MISS BEEMER.
Giblets from two or three fowls; two quarts of water; one of stock; two
tablespoons of butter, ditto of flour; salt, pepper, and onion if desired.
Put giblets on to boil in the water and boil gently till reduced to one
quart (about two hours); take out the giblets, cut off tough parts and
chop fine the remainder. Return to the liquor and add stock. Cook
butter and flour together until a rich brown, and add to the soup; season,
cook gently half an hour; stir in half a cup of bread crumbs and in a few
minutes serve hot.
KIDNEY SOUP.
MISS STEVENSON.
One ox kidney, one quart second stock or water, one tablespoon Hardy
sauce, one tablespoon mushroom ketchup, one ounce butter, one ounce
rice flour, pepper, salt and cayenne. Wash and dry the kidney, cut into
thin slices; mix together the flour, pepper and salt and roll the kidney in
it. Brown them quickly in the butter, pour over the stock, skim when
boiling. Add sauce and simmer slowly two hours.
LENTIL SOUP.
MRS. THEOPHILUS OLIVER.
One half pound of lentils, one carrot, one onion, one ounce dripping,
salt, pepper corns, one quart of water, one tablespoon of flour. Soak the
lentils all night, wash well, scrape carrot, and onion cut up. Put the

dripping into a saucepan, when warm, put in vegetables, lentils and
flour. Stir for five minutes until all fat is absorbed, add the water warm,
some herbs tied in a bit of muslin. Boil for an hour or more. Rub
through a sieve, return to saucepan. Reheat and serve.
OX TAIL SOUP.
MRS. W. COOK.
Divide an ox tail into lengths of an inch and a half; melt an ounce of
butter in a stew pan and fry the pieces in this, turning them about for
five minutes. Add two quarts of stock or water and bring gently to a
boil. Throw in a teaspoonful of salt, and carefully remove the scum as
it rises. Add a carrot, a turnip and an onion with two cloves stuck in it,
a little celery, a blade of mace and a small bouquet of garum. Stew
gently two and one half hours. Strain the soup and put the pieces of ox
tail in cold water to free them of fat. Mix an ounce and one half of flour
smoothly with a little cold water, add to the stock and simmer for
twenty minutes. Add a little cayenne, a few drops of lemon juice and a
glass of port wine if liked and serve.
OYSTER SOUP.
MISS MIRIAM STRANG.
One quart boiling water, one quart milk, stir in one teacup rolled
cracker crumbs, season with pepper and salt to taste. When all come to
a boil add one quart of oysters; stir well so as to keep from scorching,
then add a