Regency Soup
INGREDIENTS for soup for 8 persons. - The bones and remains of any cold game, such as of pheasants, partridges, &c.; 2 carrots, 2 small onions, REMOULADE. 1 head of celery, 1 turnip, 1/4 lb. of pearl barley, the yolks of 3 eggs, boiled hard, 1/4 pint of cream, salt to taste, 2 quarts of medium or common stock. AVERAGE COST, exclusive of the cold game, 2s. 6d.
Place the bones or remains of game in the stewpan, with the vegetables sliced; pour over the stock, and simmer for 2 hours; skim off all the fat, and strain it.
Wash the barley and boil it in 2 or 3 waters before putting it to the soup; finish simmering in the soup, and when the barley is done, take out half, and pound the other half with the yolks of the eggs. When you have finished pounding, rub it through a clean tammy, add the cream, and salt if necessary; give one boil, and serve very hot, putting in the barley that was taken out first.
TIME.-2 hours.
SEASONABLE from September to March.
Remoulade, or French Salad- Dressing. INGREDIENTS for dressing for salad for 6 persons.-4 eggs, tablespoonful of made mustard, salt and cayenne to taste. 3 tablespoonfuls of olive oil, 1 tablespoonful of tarragon or plain vinegar. AVERAGE Cost, 7d.
Boil 3 eggs quite hard for about 1/4 hour, put them into cold water, and let them re- RHUBARB JAM.
Put all in a jar, which cover closely, and let it stand all night; then set it in a saucepan of water, and let it simmer till the isinglass and candy are dissolved.
SEASONABLE at any time.