Potage, Queue De Boeuf Lie A L' Indienne - Thick Oxtail, Indian Fashion

Prepare a thick oxtail soup without the vegetable garnishing and season with curry. Serve separate a dish of plain boiled rice.

Potage De Joue De Boeuf - Ox Cheek Soup

Put 4 ox cheeks with 1 knuckle of veal into a saucepan, and set it on the fire with 3 quarts of consomme and 2 quarts of water; when boiling, clear well from scum, add 2 carrots, 1 turnip, 1 onion stuck with 2 cloves, 3 leeks and 1 stalk of celery; let simmer until the cheeks are done, then remove the meat and put them between two dishes under light press.

Strain the broth and finish as "clear oxtail," adding the same garnishing; cut the cheeks in small pieces and add to the soup.

Potage De Jarret De Veau A L'anglaise - English Calf's Knuckle Soup

Moisten 2 boned calf's knuckles with 5 quarts of cold chicken broth, and set on the range. When boiling, take off the scum and add a partially roasted chicken (although not essential; the addition of a chicken naturally augments the sapidity of the soup). A half hour before the meats are done, add the white part of 1 dozen leeks cut in 1/2-'mch pieces.

When the veal is cooked, remove it from the pot and put it under a light press. When done, cut it into small pieces and add it again to the soup. Also add the chicken cut in small scallops, and 1 pint of cooked rice; let simmer for a few minutes, season to taste and serve.

Hoche-pot A L'ecossaise - Scotch Hotch-potch

This soup may be termed the Pot-au-feu of the Scotch people. It is related that King Edward VII. (while Prince of Wales), when on a certain hunting excursion, passed the cottage of a Highlander, whose wife was just preparing the hotch-potch. The escaping odor tickled the nostrils of the Prince to such a degree that he entered the cottage and asked to partake of the soup. The flavor was evidently as good as the smell, for he asked for the receipt and himself wrote it down at the woman's dictation. He later handed the receipt to his chef, with the order to prepare the soup daily during the hunting season.

The soup differs, though, but little from the receipt given for Mutton Broth. The same directions may be followed, with the addition of cabbage, cauliflower, string beans and plenty of green peas. The meat may be cut in 1/2-mch squares before cooking.

Bouillon De Mouton A L'orge - Mutton Broth, With Barley

Have 4 pounds of neck of mutton trimmed from all fat, put in a saucepan with 3 quarts of veal or chicken broth and 2 quarts of water, and set on the range. When boiling, remove the scum coming to the surface.

Cut into small squares and add to the soup 3 carrots, 2 turnips, 2 onions, 3 leeks, 1 stalk of celery, and 2 handfuls of washed pearl barley, and let simmer for 3 hours.

When the meat is cooked cut it into small pieces and add it to the soup. Five minutes before serving add 2 tablespoonfuls of coarsely chopped parsley. Season to taste and serve.