52. - Giblet Soup

Scald and clean thoroughly two sets of goose giblets or twice the number of duck giblets, cut them in pieces, put them in three quarts of stock; if water is used instead of stock add a pound of gravy beef, a bunch of sweet herbs, a couple of onions, half a table-spoonful of whole white pepper, as much salt, and the peel of half a lemon; cover all with water, stew, and when the gizzarde are tender, strain the soup.

Now put into a stewpan a paste made of an ounce of butter and a spoonful of flour, stir it over the fire until brown, pour in the soup, let it boil, stirring it well all the while; in ten minutes skim and strain it, add a glass of Madeira, a salt-spoonful of cayenne, a dessert-spoonful of mushroom ketchup, squeeze in the juice of half a lemon, serve up with the giblets in the soup. It should be sent to table as hot as possible.

54. - Rice Soup

Take white stock, season it, and either whole rice boiled till very tender, or the flour of rice may be used; one-half pound will be sufficient for two quarts of broth.

55. - Veal Pottage

Take off a knuckle of veal all the meat that can be made into cutlets, etc, and set the remainder on to stew, with an onion, a bunch of herbs, a blade of mace some whole pepper, and five pints of water: cover it close; and let it do on a slow fire, four or five hours at least. Strain it, and set it by till next day; then take the fat and sediment from the jelly, and simmer it with either turnips, celery, sea-kale, and Jerusalem artichokes, or some of each, cut into small dice, till tender, seasoning it with salt and pepper. Before serving, rub down half a spoonful of flour with half a pint of good cream and butter the size of a walnut, and boil a few minutes. Let a small roll simmer in the soup, and serve this with it. It should be as thick as middling cream, and, if thus made of the vegetables above mentioned, will make a very delicate white pottage. The pottage may also be thickened with rice and pearl-barley; or the veal may be minced, and served up in. the tureen.

56. - Veal Broth

Stew a knuckle of veal of four or five pounds in three quarts of water, with two blades of mace, an onion, a head of celery, and a little parsley, pepper, and salt; let the whole simmer very gently until the liquor is reduced to two quarts; then take out the meat, when the mucilaginous parts are done, and serve it up with parsley and butter. Add to the broth either two ounces of rice separately boiled, or of vermicelli, put in only long enough to be stewed tender. Dish the knuckle separately, and serve it with parsley and butter.

57. - Mullagatawnee

Slice some onions and a few shalots, put them in a mortar with half a pound of fresh butter, beat them well, add three or four dessert-spoonfuls of curry-powder, a little,cayenne pepper and salt; cut up some India pickle, which pound well with the other ingredients; add flour sufficient to thicken the soup, and a little cold stock to work the whole into a stiff paste. When beaten moisten it occasionally with broth made from fresh beef free from fat; when fine enough pass it through a sieve, add to it the gravy that the heart was stewed in, and as much of the beef broth as will make the quantity of soup required. Boil it up, and add more seasoning of cayenne and salt. If not thick enough, add flour and butter, until it becomes of the consistency of good cream. A spoonful of sugar and a little port wine are improvements.