Page:Mrs Beeton's Book of Household Management.djvu/208

164 hour (2 hours altogether), and if the potatoes and rice are tender, season the soup to taste and serve.

Time.—2¼ hours. Average Cost,—1s. 9d. Seasonable at any time. Sufficient for 6 persons.

Ingredients.—1½ lb. of knuckle of veal, free from bone, poultry giblets (9d. or 1s. worth), 1 onion, 2 cloves, 1 turnip, 1 carrot, 1 small bouquet-garni (parsley, thyme, bay-leaf), 2 endives (large heads), 2 ozs. of butter, 1 oz. of flour, yolks of 2 eggs, 1½ gills of cream, seasoning, nutmeg, salt and pepper, ground mace, paprika pepper.

Method.—Cut the meat into pieces, wash and clean the giblets; put all in a stewpan with sufficient water to cover, about 2 quarts, add a teaspoonful of salt, and bring to the boil. Skim well. Peel the onion, insert the cloves, peel or scrape the turnip and carrot; add these to the above, also the bouquet-garni. Boil for about 1½ hours or longer, and strain. Trim, wash and drain the endives, cut them into fine shreds, blanch and drain. Melt 1 oz. of butter in a stewpan, add the endives, and stir over the fire for 5 minutes. Moisten with sufficient stock, and cook until tender, then put it into the prepared stock. Allow this to boil up. Melt the remainder of the butter, stir in the flour, cook a little, and moisten with a little cold milk. Pour this into the soup, and continue to cook the whole a little longer, then pass through a fine sieve. Return to the stewpan, season to taste with salt, pepper and nutmeg, also a tiny pinch of ground mace and paprika. Put the cream and egg-yolks into the soup tureen, beat up well, and pour the boiling soup gradually into the tureen. The soup is then ready for table.

Average Cost.—3s. 6d. Sufficient for 8 persons. Seasonable from October to April.

Ingredients.—2 quarts of boiling stock or water, ½ a pint of milk, 2 lb. of potatoes sliced, ½ a head of celery cut into short pieces, 2 onions sliced, 3 ozs. of butter or fat, salt and pepper.

Method.—Heat the butter in a large saucepan, add the prepared vegetables, cover closely, and cook gently for ½ an hour, stirring or shaking the ingredients occasionally. Add the boiling stock or water