tender, then put them into clear gravy soup. Cream may be used if the thickening be white.
Julienne Soup.—Cut leeks and celery in squares, turnips and carrots in strips, boil them till tender, and put into clear brown soup. Or: Cut carrots and turnips in strips, put a large tea-cupful of these into a stewpan with ½ lb. of butter, and shake it over the fire till they are tender and look transparent, then pour in the stock; add young peas, two onions, two leeks, a small lettuce, some sorrel and chervil, all these cut small; simmer gently till the vegetables are cooked, then put in three lumps of sugar.
Cut up what herbs you like the flavour of; also leeks, celery, carrots, turnips, cabbage, lettuce, and young onions, in preference to old ones, a handful of young peas, put the whole into boiling water, and give them just a scald. Drain them on a sieve, put them into some clear stock, and simmer slowly till the roots are tender. Season with salt, and a very little cayenne, if you choose.
Cut 6 lbs. of gravy beef small, put it into a large stewpan, with two onions, a small carrot and turnip, a head of celery, a bunch of sweet herbs, and a pint of water. Stew slowly an hour, add nine pints of boiling water. Simmer it slowly six hours, strain, and let it stand till next day. Take off the fat, pour it from the sediment, and boil up with whatever flavouring ingredient you choose. This may be made Julienne by putting in the mixture of vegetables as directed above. Also Ox-tail by adding one to it.
Make this as clear gravy soup, and strain it. Then fry to a nice brown 2 lbs. rump steaks, cut in small pieces, drain them from the fat, and put them in the soup. Let them simmer an hour, add salt, pepper, and cayenne to taste, also a wine-glassful of any catsup you like, and when done, let it stand by the fire, to allow the fat to rise; take that off, and serve the soup with the steaks.
