Asparagus Soup

Add to six cupfuls of mutton stock one cupful of cooked asparagus tips and half a cupful of parboiled sweet green peppers cut in shreds. Thicken with egg yolks and cream, if desired.

Baked Mutton Soup

Arrange in an earthen jar half a dozen cold boiled potatoes, a sliced onion, a sliced turnip, three sliced tomatoes, a grated carrot, a cupful of green peas, and a cupful of cold boiled rice. Add two tablespoonfuls of butter, season with salt, pepper, and sweet herbs, and cover with cold mutton broth. Cover the jar tightly, and bake for two hours in a slow oven.

Clear Mutton Broth

Cut into bits one pound of lean mutton and break the bones. Cover with four cupfuls of cold water, and bring slowly to the boil. Add a large onion cut fine, and simmer until the meat is in rags. Strain, cool quickly, and when cold remove the fat. Return to the fire, season with salt, pepper, and curry powder, and add two tablespoonfuls of well-washed rice. Simmer until the rice is done and serve with croutons.

Lamb Soup

Cut the breast of lamb into small pieces, and fry brown with an onion in butter. Dredge with flour and curry powder, add three quarts of boiling mutton broth, and half a cupful of raw ham chopped fine. Simmer until the meat falls from the bone. Take out the bones, and strain the soup, pressing the meat through a coarse sieve. Reheat, and thicken with the yolks of three eggs, beaten smooth with half a cupful of cream. Serve with dice of fried or toasted bread.

Mutton And Carrot Soup

Cover the bones of cold roast mutton with two quarts of cold water. Add an onion which has been sliced and fried brown in butter, a potato and a turnip, and six medium-sized carrots cut fine. Simmer until the vegetables are tender, remove the bones, and strain through a sieve. Reheat, season, and thicken with one tablespoonful of flour and one of butter. Rub smooth with a little of the soup. Just before serving, add a cupful of hot cream.

Noodle And Tomato Soup

Cook a can of tomatoes for an hour in three quarts of mutton stock. Strain, reheat, season to taste, and cook a handful of noodles in the soup until tender. Serve with grated Parmesan cheese,

Quick Mutton Soup

Chop together a pound of lean mutton and a small turnip, a carrot, a stalk of celery, and an onion. Cover with six cupfuls of cold water, bring to the boil, skim, and simmer forty-five minutes. Season with salt, pepper, and minced parsley, and serve with croutons.