Take eight pigeons, cut down two of the oldest, and put them with the necks, pinions, livers, and gizzards of the others, into four quarts of water; let it boil till the substance is extracted, and strain it; season the pigeons with mixed spices and salt, and truss them as for stewing; pick and wash clean a handful of parsley, chives or young onions, and a good deal of spinach, chop them; put in a frying-pan a quarter of a pound of butter, and when it boils, mix in a handful of bread crumbs, keep stirring them with a knife till of a fine brown; boil the whole pigeons till they become tender in the soup, with the herbs, and fried bread. If the soup be not sufficiently high seasoned, add more mixed spices and salt.
This is, we think superior in flavour to the pheasant soup. It should be made in precisely the same manner, but three birds allowed for it instead of two. Grouse and partridges together will make a still finer one: the remains of roast grouse even, added to a brace of partridges, will produce a very good effect.
Put from four to five pounds of the gristly part of the shin of beef into three quarts of cold water, and stew it very softly indeed, with the addition of the salt and vegetables directed for bouillon (see page 41), until the whole is very tender; lift out the meat, strain the liquor, and put it into a large clean saucepan, add a thickening of rice-flour or arrow-root, pepper and salt if needed, and a tablespoonftil of mushroom catsup. In the mean time, cut all the meat into small, thick slices, add it to the soup, and serve it as soon as it is very hot The thickening and catsup may be omitted, and all the vegetables, pressed through a strainer, may be stirred into the soup instead, before the meat is put back into it.
Chop tolerably fine a pound of lean beef, mutton, or veal, and when it is partly done, add to it a small carrot and one small turnip, cut in slices, half an ounce of celery, the white part of a moderate-sized leek, or a quarter-ounce of onion. Mince all these together, and put the whole into a deep saucepan with three pints of cold water. When the soup boils, take off the scum, and add a little salt and pepper. In half an hour it will be ready to serve with or without straining: it may be flavoured at will, with cayenne, catsup, or aught else that is preferred. It may be converted into French spring broth, by passing it through a sieve, and boiling it again for five or six minutes with a handful of young and nicely-picked sorrel.
Meat, 1 lb.; carrot, 2 ozs.; turnip, 1 1/2 oz.; celery, 1/2 oz.; onion, 1/4 oz.; water, 3 pints: half an hour. Little pepper and salt,
Three pounds of beef or mutton, with two or three slices of ham, and vegetables in proportion to the above receipt, all chopped fine, and boiled in three quarts of water for an hour and a half, will make an excellent family soup on an emergency; additional boiling will of course improve it, and a little spice should be added after it has been skimmed, and salted. It may easily be converted into carrot, turnip, or ground-rice soup after it is strained.
To each pound of meat add a quart of cold water, bring it gently to boil, skim it very clean, add salt in the same proportion as for bouillon (see page 41), with spices and vegetables also, unless unflavoured broth be required, when a few peppercorns, a blade or two of mace, and a bunch of savoury herbs will be sufficient; though for some purposes even these, with the exception of the salt, are better omitted. Simmer the broth for about four hours, unless the quantity be very small, when from two and a half to three will be sufficient, A little rice boiled down with; the meat will both thicken the broth and render it more nutritious. Strain it off when done, and let it stand till quite cold, that the fat may be entirely cleared from it: this is especially needful when it is to be served to an invalid.
Veal or mutton, 4 lbs.; water, 4 quarts; salt. For vegetables, etc. see page 39; rice (if used), 4 ozs.: 4 hours or more.
Throw into five pints of boiling milk a small quantity of salt, and then drop lightly into it five ounces of good fresh vermicelli; keep the milk stirred as this is added, to prevent its gathering into lumps, and continue to stir it very frequently from fifteen to twenty minutes, of until it is perfectly tender. The addition of a little pounded sugar and powdered cinnamon, renders this a very agreeable dish. In Catholic countries, milk soups of various kinds constantly supply the place of those made with meat, on maigre days; and with us they are sometimes very acceptable, as giving a change of diet for the nursery or sick room. Rice, semoulina, sago, cocoa nut, and maccaroni may all in turn be used for them as directed for other soups in this chapter, but they will be required in rather smaller proportions with the milk. Milk, 5 pints; vermicelli, 5 ozs.: 15 to 20 minutes.