Rockaway Soup - Potage A La Rockaway

Take four well-washed and dried fresh lettuces and cut them into very fine shreds; put these into a stewpan with two ounces of butter, a bunch of herbs, four peeled onions (that have been cut into quarters and then very finely shredded), the heart from a stick of celery (when in season), a pinch of salt, and a saltspoonful of mignonette pepper; fry these together over a slow fire for twenty minutes, then mix with it two ounces of Marshall's Creme de Riz and two quarts of any nicely flavoured white stock (that from boiled veal, rabbit, or chicken will do); stir these together over the fire, and when they come to the boil let them simmer gently on the side of the stove for three-quarters of an hour, keeping occasionally skimmed while boiling; then, just before serving, add to the soup half a pint of warm single cream and two table-spoonfuls of finely shredded cooked chicken or rabbit. Hand some Rockaway Eggs on a plate on a napkin, allowing one to each person, and serve.

Rockaway Eggs

Put some new-laid eggs into a stewpan with sufficient boiling water to cover them, boil for three and a half minutes, then take up and put them into cold water; crack the shells all round, and carefully remove the eggs without breaking them. Dish up each on a fried crouton, sprinkle with a little chopped parsley, and use on a folded napkin or paper. These eggs are also nice to serve as a breakfast dish.

Saratoga Soup Potage a la Saratoga

Saratoga Soup Potage A La Saratoga

Take four onions and two cleansed leeks that are cut into small dice shapes, and a bunch of herbs, and fry them together in two ounces of butter till a nice golden colour; then remove the herbs, mix in the contents of a quart tin of Okra, four tomatoes cut up into dice shapes, three French red chillies, freed from pips and cut into line shreds, four small capsicums cut in a similar manner, four ounces of any cooked game or poultry cut into shreds, and the strained juice of two lemons. Mix this with two quarts of good-flavoured chicken, veal, or rabbit stock, and simmer on the side of the stove for about forty minutes. Put into another stewpan a quart of the same stock, stir in two ounces of arrow-root that has been mixed with half a pint of cold stock, stir over the fire till boiling, then add to the first prepared soup, colour with a few drops of carmine, and serve.

Soup A La Szegedin Potage A La Szegedin

Take four large or six small peeled onions, a bunch of herbs (thyme, parsley, and bay leaf), a stick of cleansed celery, and two leeks cut up fine; put these all together in a stewpan with three ounces of butter and fry till a pale golden colour, then add six sliced tomatoes, the juice of two lemons, a quarter of an ounce of Marshall's Coralline Pepper, a saltspoonful of carmine, two ounces of Marshall's Creme de Riz, the beards and liquor from one and a half to two dozen sauce oysters, four boned and pounded Christiania anchovies, one pound of cooked or raw game or poultry, and two quarts of any nice-flavoured White stock (vol. i.) from boiled rabbit, chicken etc. Bring these ingredients to the boil, then simmer them gently till tender, remove the meat, then add to the stock the oysters that have been pounded to a puree, and rub altogether through a clean tammy; then put the soup into a bain-marie to get hot.

Have some of the meat that was cooked in the soup cut up into very fine shreds, also some cooked macedoine of vegetables, and serve these with plainly boiled rice (vol. i. Rice for Curry), on a dish on a paper or napkin, first slightly sprinkling them with coralline pepper and finely chopped parsley.