Jugged Soup

Ingredients

2 quarts of stock - it need not be very good, 5 or 6 slices of streaked pork cut very thin, 6 parboiled potatoes, 1 sliced onion, 6 sliced tomatoes, 1 carrot grated, 1 cupful of green peas, 1/2 teacup of raw rice, salt and pepper, a few bits of butter, a few sweet herbs finely chopped.

Method

Lay in a strong stoneware jar, some slices of parboiled potatoes, and on these 2 or 3 thin slices of pork, then the vegetables and rice in alternate layers, and sprinkle a little pepper, salt, and minced herbs over each layer. Then put more pork, rice, and vegetables alternately till all are used up. Pour the stock over this, fit on the lid, and cover with a paste of flour and water to exclude the air; set in a pan of boiling water and place in a moderate oven for 4 hours at least. Serve in a tureen without further preparation.

Lentil Soup

Ingredients

4 carrots, 2 sliced onions, 1 cut lettuce, 2 ozs. butter, 2 pints lentils, the crumbs of 2 French rolls, 2 quarts of medium stock.

Method

Put the vegetables, with the butter, into a stewpan, and let them simmer for five minutes; then add the lentils, which should be soaked in cold water for two hours previously, and 1 pint of the stock, and stew gently for half-an-hour. Now fill up with the remainder of the stock, let it boil another hour, and put in the crumbs of the rolls. When these are well soaked, rub all through a wire sieve or tammy cloth. Season to taste with pepper and salt, boil up once more, and serve.

Water may be used in the place of the stock, if desired; but in that case a cup of milk, thickened with cornflour, should be added just before the final boil.

Oxtail Soup

Ingredients

2 quarts of stock, made from fresh bones, 1 oxtail, 2 carrots, 1 onion, a little thyme and parsley, pepper and salt, 2 tablespoonfuls of browned flour, and 1 tablespoonful of ketchup.

Method

Cut the tail into joints, and fry in good dripping; cut the vegetables into slices, and add them, with the herbs, to the stock - which should have been skimmed and strained - put in the tail, and simmer gently for four hours. Remove the pieces of tail carefully, strain the soup, add pepper and salt to the taste, and a tablespoonful of ketchup, and thicken with a tablespoonful of baked flour wet with cold water. Put back the pieces of tail, simmer gently for five or ten minutes, and serve. If the stock has been already flavoured with vegetables, those mentioned above may be omitted, or a few slices of carrot only may be served in the soup. Stock should always be prepared the day before the soup is required. A very simple method of making oxtail soup is to add the contents of a pint tin of prepared oxtail soup to 3 pints of stock.

Potato Soup

Ingredients

3 pints of white stock (from mutton or veal), 3 lbs. of good mealy potatoes, 3 onions, yolks of 2 eggs, 1/2 a pint of milk, pepper and salt to taste.

Method

Strain the stock, and put it over the fire to heat. In the meantime peel 3 lbs. of good mealy potatoes and 3 onions, season with pepper and salt, and boil till quite tender. When done, press them through a sieve, and add them to the boiling stock. Just before serving add the yolks of 2 eggs, beaten into 1/2 a pint of milk. This must be done gradually, and the soup must on no account be allowed to boil after these are added. Send to table quite hot, with a dish of fried bread, cut into dice.