Though a Knuckle of veal is usually preferred for this stock, part of the neck will, on an emergency, answer very well. Whichever joint be chosen, let it be thoroughly washed, once or twice divided, and laid into a delicately clean soup-pot, or weil-tinned large stout iron saucepan, upon a pound of lean ham, freed entirely from skin and fat, and cut into thick slices. Should very rich soup be wished for, pour in a pint only of cold water for each pound of meat, but otherwise a pint and a half may be allowed. When the soup has been thoroughly cleared from scum, which should be carefully taken off, from the time of its first beginning to boil, throw in an ounce of salt to the gallon (more can be added afterwards, if needed), two mild onions, a moderate-sized head of celery, two carrots, a small tea-spoonful of whole white pepper, and two blades of mace; and let the soup stew very softly from five to six hours, if the quantity be large: it should simmer until the meat falls from the bones. The skin of a calf's-head, a calf's-foot, or an old fowl, may always be added to this stock, with good effect.
Strain it into a clean deep pan, and keep it in a cool place till wanted for use.
Lean ham, 1 lb.; veal, 7 lbs.; water, 4 to 6 quarts; salt, 1 1/2 oz. (more, if needed); onions, 2; celery, 1 head; carrots, 2; pepper-corns, 1 tea-spoonful; mace, 2 blades: five to six hours.
The easiest way of making this soup is to boil some carrots very tender in water slightly salted; then to pound them extremely fine, and to mix gradually with them boiling gravy-soup (or bouillon), in the proportion of a quart to twelve ounces of the carrot The soup should then be passed through a strainer, seasoned with salt and cayenne, and served very hot, with fried bread in a separate dish. If only the red outsides of the carrot be used, the colour of the soup will be very. bright: they should be weighed after they are pounded. Turnip-soup may also be made in the same manner.
Soup, 2 quarts; pounded carrot, 1 1/2 lb.; salt, cayenne: 5 minutes.
Wash and wipe the turnips, pare and weigh them; allow a pound and a half for every quart of soup. Cut them in slices about a quarter of an inch thick. Melt four ounces of butter in a clean stew-pan, and put in the turnips before it begins to boil; stew them gently for three quarters of an hour, taking care that they shall not brown. Then have the proper quantity of soup ready boiling, pour it to them, and let them simmer in it for three quarters of an hour. Pulp the whole through a coarse sieve or soup-strainer, put it again on the fire, keep it stirred until it has boiled three minutes, take off the scum, add salt and pepper, if" required, and serve it very hot.
Turnips, 3 lbs.; butter, 4 ozs.: 3/4 hour. Soup, 2 quarts: 3/4 hour. Last time: 3 minutes.
Pare and slice into three pints of veal or mutton-stock, or of good broth, three pounds of young mild turnips; stew them gently from twenty-five to thirty minutes, or until they can be reduced quite to pulp; press the whole through a sieve, add to it another quart of stock, a seasoning of salt, white pepper, and one lump of sugar; simmer it a minute or two, skim, and serve it. A large white onion, when the flavour is liked, may be sliced and stewed with the turnips. A little cream improves much the colour of this soup.
Turnips, 3 lbs.; soup, 5 pints: 25 to 30 minutes.