Page:Australian enquiry book of household and general information.djvu/36

32 Soup a la Julienne.—Draw off about three pints of stock. Cut two carrots and two turnips into shreds about an inch long, put these into warm water and let them boil till tender. Add a stick of celery cut up fine, strain off the water, and pour the stock over the vegetables, and let it simmer for about half an hour. Before serving add a spoonful of Worcester sauce, and, if liked, the same of mushroom ketchup.

Carrot Soup.—Boil a good sized bunch of carrots (first slicing them) till quite tender, pulp them through a sieve into a stew-pan; add a tablespoonful of butter, salt, and cayenne to taste, and pour over about three pints of good stock; let it simmer a few minutes, and serve hot.

Mulligatawny Soup.—Take a fowl, and when picked and cleaned, cut into pieces, and put into a stew-pan with enough water to cover it. An onion sliced, three bird’s eye chilies, and salt to taste. Let this stew till the flesh has all left the bone; strain off the liquor, and add to it a quart of stock. Mix a tablespoonful of curry powder and one of flour with some milk; let the soup boil and then stir in the flour and the curry powder; and a tablespoonful of lime juice when it is in the tureen, and serve with rice in a side dish and a small jug of cream. In serving, a spoonful of boiled rice should be put in the plate first, and the soup poured over it. A few drops of cream added to it softens the taste, some people prefer salad oil.

A wild duck used instead of the fowl for a foundation is very good, but it can be made on stock alone without any fowl.

Hare Soup.—Cut the hare in pieces, and put in a stew-pan with three quarts of water, two onions, one carrot, ¼ oz. black pepper, salt to taste, herb seasoning, a cup of bread-crumbs and a little cayenne. Simmer gently six hours, strain through a sieve. Return the best part of the hare to the soup, and serve. This is best made the day before.

Giblet Soup.—Scald the giblets; cut into a dozen pieces and wash well; dry with a cloth. Place in a saucepan ¼ lb. of butter or dripping; when melted add 4 ozs. flour and stir till brown; add 2 ozs. lean bacon, 2 sliced onions or leeks and fry for a few minutes; put in the giblets and fry for ten minutes, stirring. Now add two quarts water, and stir occasionally till it boils, then put on one side to simmer. Season with two teaspoonsful salt, one sugar, half pepper, a little thyme, three cloves, ¼ lb. chopped celery. Let it simmer till all the giblets are tender, then remove fat and sieve.

Wild Duck Soup.—Pick and clean a couple of wild ducks, split them down the middle, and lay in a stew-pan with a sliced onion and some sweet herbs, salt and pepper. Cover with cold water and let them simmer for two or three hours. Strain off the soup, thicken it with a little sago, and serve with toast. The ducks can be served also with a sauce or melted butter, or they can be minced and served with slices of lemon round the dish.

Vegetable Stock.—Take carrots, turnips, onions, leeks, celery, in equal quantities, cut them into small pieces, and fry in fresh butter for half an hour. Then wash and cut up in shreds, two heads of lettuce, some parsley, a sprig of thyme and marjoram; add these to the rest; toss them in the pan, and then remove into a saucepan and cover with water, or add as much water as you want stock. Flavor with pepper, salt, a blade of mace, and a a teaspoonful of sugar. Let it stew for a couple of hours, then strain through muslin. Some tomatoes added to this are an improvement. It makes a very good stock for light soup.

Barley Soup.—Take one quart of vegetable stock and boil a pint of pearl barley in it till reduced to a pulp. Strain through a fine sieve and add more stock or water till it is the consistency of cream. Put it on the fire, and when it boils remove it to one side, and stir in the yolk of an egg