Put about four ounces of brown sugar, half an ounce of butter, into a stewpan; set it on the fire to brown, stirring all the time with a wooden spoon that it may not burn. When sufficiently melted, stir in a pint of boiling water; let it boil, and skim well. When cold, bottle and cork. A tablespoonful or more will colour your soup.
About three or four quarts of good stock boiled the previous day, well skimmed; whites of two eggs, well whisked, stirred into the stock; then put on the fire to boil. After it has boiled up once, draw it away from the fire; pour in a cup of cold water; let it stand for five minutes; strain through a fine cloth placed over a sieve; it will be clear and good. Stock for clear soups must be made strong, as it loses strength by being clarified.
Head and feet of sheep, Iamb, or calf, boiled till quite tender in three or four quarts of water. The next day, when cold, remove all the fat. Cut small, and take out the bones; brown an onion in fat; add two tablespoonfuls of curry powder, one tablespoonful of flour, a teaspoonful of brown sugar, two teaspoonfuls of vinegar or lemon. Stir all together in the liquid in which the meat, etc., has boiled. Serve in soup tureen, with boiled rice handed round separately on plate. A homely dish.
Make a good stock of either neck of mutton (three pounds will make two quarts of excellent stock) or shin of beef. Add some fried onions; let all boil well together. When strained, add two spoonfuls of brown flour. Take a spoonful of sugar and a little butter; let it melt together till quite a dark brown. Mix with the flour a good glass of dark wine, eight cloves, a blade of mace, some pepper, bruised; add all to the soup; let it boil for two or three hours. Serve with toasted bread, cut like dice, and fried in butter.
Remains of cold Roast Hare.
Some good Stock.
1 doz. Cloves.
½ oz. whole Black Pepper.
2 oz. crowned Flour.
1 tablespoonful Brown Sugar.
¼ pint Port Wine.
2 small Onions, Fried.
Trim off the best parts of the cold hare and put on one side. Chop all the bones, etc., and simmer for an hour in a few quarts of stock flavoured with the above seasoning. Strain through a sieve on the pieces of cold hare; let it boil once. Serve with toasted bread or very small square fried sippets.
1 Fowl (it may be an old one).
2 oz. of Curry Powder.
1 dessertspoonful of Indian Curry
Paste. 2 Onions. 1 tablespoonful of Butter or Fat.
I tablespoonful of Brown Sugar. 1 oz. of Tamarinds, drawn in a cup of hot water. I teaspoonful or more of Salt I dessertspoonful of Chutney. 1 tablespoonful of Flour.
Cut up the fowl into small pieces, as for chicken curry; if an old one, let it boil gently for four or five hours, with two or three quarts of water; if you have a neck of mutton, or any other meat that will make some stock, you may add a little to this. The next day remove the fat and strain the soup, putting back any nice pieces of the fowl. A few slices of ham may also be added, to make a good stock. Brown the onions, mix all the ingredients, add to the soup, and let it all boil for a couple of hours. Send in hot, with boiled rice on a separate dish.