Page:The Boston cooking-school cook book (1910).djvu/153

 to clear, add one cup finely chopped raw beet and one-fourth cup vinegar. Select red beets for this soup, and serve as soon as possible after clearing, otherwise it will lose its bright red color, which makes the dish especially appropriate for an American Beauty Dinner.

Ox-tail Soup

1 small ox-tail 6 cups Brown Stock

Carrot } 1/2 cup each, cut in Turnip } fancy shapes

Onion } 1/2 cup each, cut in Celery } small pieces

1/2 teaspoon salt Few grains cayenne 1/4 cup Madeira wine 1 teaspoon Worcestershire Sauce 1 teaspoon lemon juice

Cut ox-tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter ten minutes. Add to Brown Stock, and simmer one hour. Then add vegetables, which have been parboiled twenty minutes; simmer until vegetables are soft, add salt, cayenne, wine, Worcestershire Sauce, and lemon juice.

Scotch Soup

3 lbs. mutton from fore-quarter 2 qts. cold water 1/2 tablespoon salt 1/4 teaspoon pepper 2 slices turnip 1/2 onion 1/4 cup flour Carrot } 1/4 cup, each, Turnip } cut in small cubes 2 tablespoons pearl barley

Wipe meat, remove skin and fat, and cut meat in small pieces. Add water, heat gradually to boiling-point, skim, and cook slowly two hours. After cooking one hour, add salt, pepper, turnip, and onion. Strain, cool, remove fat, reheat, and thicken with flour diluted with enough cold water to pour easily. Cook carrot and turnip dice in boiling salted water until soft; drain, and add to soup. Soak barley over night, in cold water, drain, and cook in boiling salted water until soft; drain, and add to soup. If barley should be cooked in the soup, it would absorb the greater part of the stock. Barley may be omitted; in that case sprinkle with finely chopped parsley and serve with croûtons.