Put a three-pound knuckle of veal into three quarts of cold water, with salt and one small tablespoonful of uncooked rice. Boil slowly for three hours, or until the liquor is reduced to half its original quantity ; remove from the fire. Into the tureen put the yolk of one egg, and stir in a teacupful of cream, or new milk ; add a small piece of butter; on this strain the soup, boiling hot, stirring it all the time.
Take two young or one full grown chicken. Cut it into pieces and put these into a soup kettle with half a pound of ham, and an onion; add four quarts of cold water. Bring slowly to a gentle boil, and keep this up until the liquid has diminished one-third, and the meat drops from the bones ; then add half a cup of rice. Season with salt, pepper, and a bunch of chopped parsley.
Cook slowly until the rice is tender, then the meat should be taken out. Now, stir in two cups of rich milk thickened with a 20 little flour. A chicken at least a year old is better for soup than a younger fowl.
Take four pounds of lean mutton or lamb, and cut into small pieces, which boil slowly in a gallon of water, in a covered vessel, for two hours. Soak a half teacupful of rice in enough warm water to cover it, and add to the boiling soup. Cook another hour, stirring from time to time, to keep the rice from settling to the bottom.
Beat an egg to a froth, and stir into it a cup of milk, into which has been rubbed a tablespoonful of flour. Mix with this a little of the hot liquid, until the egg is cooled sufficiently to prevent danger of curdling. Then, after taking out the meat, pour this into the pot, season with parsley, thyme, salt and pepper; let boil and serve.
This soup is nutritious and palatable for the sick with the rice left in. When strained it makes an excellent white table soup.
Mock Turtle or Calf's Head Soup.Scald a well-cleaned calf's head, remove the brain, and boil the head until the meat will easily slip from the bone. Then take out the head ; cut it in small, square pieces, and throw them into cold water ; when cool, put it into a stewpan, and cover with some of the broth ; boil until quite tender, set aside. In another stewpan melt some butter, and in it put a quarter of a pound of lean ham, cut small, with herbs, also parsley and one onion ; add about a pint of the broth ; let it simmer for two hours, and then dredge in a small quantity of flour; add the remainder of the broth, and a glass and a half of Madeira or Sherry wine; let all stew quietly for ten minutes and rub it through a medium sieve; add the calf's head ,season with a very little cayenne pepper and a little salt.
Having previously prepared force-meat balls, add them to the soup, and serve hot. Serve with sliced lemon, which may be laid on top of the soup, or passed separately.
The force-meat balls, mentioned in the preceding recipe, may be thus made. Take one cupful of cooked veal or fowl meat, minced ; mix with this a handful of fine bread-crumbs, and the yolks of four hard-boiled eggs rubbed smooth together with a tablespoon-ful of milk; season with pepper .and salt; add a half teaspoonful of flour, and finish with two beaten eggs ; the hands must be well floured, and the mixture be made into little balls the size of a nutmeg; drop into the soup twenty minutes before serving.