The Skilful Cook Part 80

1 large carrot.

3 onions.

2 lb. of parsnips.

1 sprig of parsley.

2 or 3 large crusts of bread.

2 quarts of water.

Pepper and salt to taste.

_Method._--Wash the lentils well.

Boil with the vegetables, cut in slices, and the bread, for two hours or more; stirring occasionally when the lentils are nearly cooked, as they are apt to stick to the bottom of the saucepan and burn.

Rub the soup through a wire sieve, adding pepper and salt to taste.

Make it hot again, stirring all the time, and it is ready to serve.

Mock-Turtle Soup.

_Ingredients_--Half a calf's head.

3 oz. of b.u.t.ter.

1 shalot.

Half-a-dozen mushrooms.

1 carrot.

a head of celery.

1 leek.

1 onion.

1 small turnip.

1 sprig of parsley, thyme, and marjoram.

1 bay leaf.

1 blade of mace.

5 cloves.

3 oz. of flour.

2 winegla.s.ses of sherry.

1 dozen forcemeat b.a.l.l.s.

4 quarts of water.

lb. of ham.

Pepper and salt to taste.

_Method._--Wash the calf's head thoroughly.

Cut all the flesh from the bones and tie it in a cloth.

Put it, with the bones and water, into a large saucepan and let it simmer gently, stirring occasionally for three and a half hours.

Then take out the calf's head and strain the stock into a clean pan.

Let it get cold, and then carefully remove all the fat.

Then put the b.u.t.ter into a stewpan, and fry in it the ham and vegetables, cut into slices, with the herbs, mace, cloves, &c.

When they are fried, put in the flour and fry till a light brown, stirring it to keep it from burning.

Then pour in the stock and stir until it boils.

Add pepper and salt to taste; put it by the side of the fire to simmer for half an hour.

Remove all sc.u.m, or fat, as it rises.

Then strain the stock into another stewpan.

Cut part of the calf's head into neat pieces and add it to the stock.

Pour in the sherry and lemon juice, and add the forcemeat b.a.l.l.s.

Let the soup just come to the boil, and it is ready for serving. The forcemeat b.a.l.l.s should be made of veal stuffing, and should be either fried or baked.

They should not be too large.

It is better to make this soup the day before it is wanted.

Pot-au-Feu.

_Ingredients_--4 lb. of sticking of beef, or 4 lb. of ox cheek without the bone.

2 large carrots.

1 head of celery.

3 onions.

2 turnips.

3 sprigs of parsley, thyme, and marjoram.

3 cloves.

6 quarts of water.

2 oz. of crushed tapioca, or sago.

Pepper and salt to taste.

_Method._--Tie the meat firmly into shape with string.

Put it into a large saucepan with the water.

When it boils, add a teaspoonful of salt.

Simmer the meat gently for nearly two hours.

Clean the vegetables thoroughly, tying the celery, parsnips, and carrots together.

Add them, with the exception of the cabbage, to the meat, and simmer gently for two hours more.

Then add the cabbage, cleaned and trimmed; it should be cut in two, and tied together with string.

Simmer until it is tender, adding pepper and salt to taste.