50 SOUPS AND BROTHS.
of bread, 3 blades of mace, some whole peppers, 1 onion, a piece of carrot, some parsley ; cover the whole close and stew it till the fish is broken, and then strain off. Toast some bread, cut it into small pieces and pour the soup on it in a boiling state; 1-4 pint of rich cream may be added with a teaspoonful of flour rubbed smooth in it.
Goose Soup.—In France, where soups form a considerable portion of the diet, goose soup is much appreciated, and if carefully prepared is excellent. The goose must not be too fat. Truss it if for roast-ingvand put it into a stew pan with 3 quarts beef stock, the giblets or a slice of lean ham, a leek, an onion, a carrot and a head of celery ; simmer very gently, removing the scum for 4 hours, then take out the goose and keep it hot, and the giblets, which may bestirred, can be used for potting, strain the soup, season it with a pinch of cayenne, and salt; simmer one-half hour, line the bottom of the tureen with hard toasted bread, then add 2 glasses of Madeira to the soup; pour it over the toast in the tureen. The goose may be served with onion sauce or any of the sauces for boiled goose.
Turkey Bone Soup.—Take the turkey bones and stew for one hour in enough water to cover them, then stir in a little dressing and beaten eggs ; take from the fire, and when the wfater has ceased boiling add some butter, pepper and salt; thicken with a very little flour or corn starch stirred in sweet milk.
A Larger .Quantity of Ingredients and for Several Persons. Three lbs. of beef, 1 bone, 5 1-2 quarts water, 2 ozs. salt, 2 carrots, ioozs.; 2 large onions, 10 ozs.
"Note—Should any remain after serving this soup it could be saved to add to the sauce when the beef is warmed up. Break the bones when the soup is made and put the marrow with the fat skimmed from the soup—all of it; then stew it down ; all the sediments will go to the bottom and the grease will cease to crack when all the water is out and the grease clarified; then strain through a fine sieve and put away for frying.
Ox Tail Soup.—Take 2 ox tails, cut them at the Joints, and then cut them in small pieces as near of a size as possible; blanch, dra<n and put them in a stew pan with 1 gallon of rich broth, one onion, with 2 cloves stuck in it; 1 fagot; boil, then simmer till the tails are cooked, turn 20 small carrots into a pan shape, boil them in the soup and glaze them. Boil and glaze 20 small button onions; when the tails are cooked drain in a collander, clean each piece, put them in a soup tureen together with the carrots and onions, pour over 2 quarts of boiling veal soup and serve.
Soup with Marrow Dumplings.—Beat together 1-2 lb. pure