Page:Mrs Beeton's Book of Household Management.djvu/198

154 This recipe may be thickened with a tablespoonful of arrowroot when a thicker soup is required.

The remainder of the calf's head can be used for an entrée.

Time.—To prepare the stock, 3½ to 4 hours. To clarify and re-heat, 40 to 60 minutes. Average Cost. 5s. 9d. with stock. Seasonable at any time. Sufficient for 12 or 14 persons.

Ingredients.—2 quarts of second stock (see Recipe No. 7, p. 140), 2 onions, sliced, 1 apple, sliced, 1 tablespoonful of mild curry powder, ½ a tablespoonful of salt, the whites and shells of 2 eggs, the juice of 1 lemon.

Method.—Put the stock, onions, apples, curry powder (previously mixed smoothly with a little cold water), and salt into a well-tinned stewpan, put on the cover and simmer gently for 1½ hours, then strain. When cold, add the egg-shells crushed and the whites stiffly whipped, let the soup boil up again and simmer for a few minutes, then strain, re-heat, add the lemon-juice and any necessary seasoning, and serve, with boiled rice, handed round separately or put in the soup.

When convenient, a little cooked chicken should also be served, cut into dice or cubes, and warmed in the soup a few minutes before serving.

 Time.—To make the soup, 1¼ to 1½ hours. To clear and re-heat the soup, 30 to 40 minutes. Average Cost, 1s. 6d. Seasonable at any time. Sufficient for 6 persons.

Ingredients.—2 quarts of second stock, 2 small onions, sliced, 1 sour apple, sliced, 2 oz. of lean raw ham or bacon, the bones of any roast game or poultry, 1 dessertspoonful of mild curry powder, 1 dessertspoonful of curry paste, 1 teaspoonful of chutney, 1 tablespoonful of lemon juice, 1 teaspoonful of salt, the whites and shells of 2 eggs, 1 oz. of butter.

Method.—Fry the onions, apple, curry powder, ham (cut into small pieces), bones and any trimmings of poultry there may be, in the butter until nicely browned, then add the stock, salt, curry paste, chutney, and simmer gently for about 1 hour; strain, and when cold remove