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Soups and Broths, General Directions

To clarify second stock take ½ lb. of raw beef or veal. Chop it and pound it, and put it into a clean basin with 3 tablespoonfuls of cold water. Pour it into the hot strained soup, and let it first boil up on the fire, and then simmer at the fireside for 1½ hour.

Any of the following can be used to vary Soups. "Julienne" vegetables, sugared and cooked in butter, braised in broth till tender. See recipe, under Garnishings for Soups. "Crusts" bread cut size of a shilling and fried; these can have a little grated Parmesan on them after frying, and then be salamandered. See "Epicure Crusts," under Garnishings for Soups, also Vermicelli Soup No. 1.

Button onions first blanched, then cooked; do not cut top off too near crown or they will split.

Poached eggs, allow 1 for each guest; bantams' eggs are best for this purpose. "Œufs filés." See Eggs for Clear Soups, under Garnishings. "Ravioli."

Quenelles of Game or Chicken; these may have cooked cut vegetables inside, or bits of cooked truffles; see also Carlton House Balls. "Nouilles," cut in shapes or in ribbons.

Well boiled plain rice.

Macaroni, vermicelli, or Italian paste; semolina, with or without a liaison; tapioca; Brussels sprouts; Parmesan quenelles; or savoury quenelles with herbs and tarragon. For clear Mock Turtle, use quenelles made of any scraps, such as a little sweetbread and brains, scraped veal and bacon, made up with the yolk of an egg, and a little cream and seasoning - - size of nuts when put in to blanch in boiling stock - only added to soup when in the tureen.

A good stock for soup should be made once or twice a week. Vary each day with some of the following. (The first day, i.e., the day after it is made, the stock has the most delicate flavour.) First day have croûtons. Cut them all one shape, size of a shilling, but as thick as half-a-crown. See they are crisp and not greasy.

Second day with custard dice or Parmesan quenelles or Agnoletti, which are a kind of boiled paste croquettes nearly the size of a florin, with forcemeat inside (see Quenelles No. 8).

Third day, Julienne vegetables.

Fourth day, rice, with carrots cut in shapes; or tapioca. Fifth day: Brussels sprouts.

Sixth day: semolina, best with veal stock, macaroni well boiled, Italian paste, vermicelli or rice alone (all the 4 last should have grated Parmesan handed with the soup but do not have cheese if any vegetable or meat is in the soup). Second stock may be cleared for these cheese soups, or may be used up in vegetable soups or purées, or made quickly into glaze if you have stock meat twice a week. Note as to using cooked and uncooked bones for Servants' Hall Soups, etc. Mrs. Wellington, twice in the week or more often, collects the cooked bones of beef or mutton, breaks them up and draws them down with any spare cuttings of vegetables for gravies for joints for the servants, or for their soups with liquor of boiled pork or silverside.

Uncooked beef or mutton bones do for drawing down for making second stock. Browning for Soups. See Roux, Browning and Glaze.