MORE SOUP

New Zealand Listener, Volume 9, Issue 220, 10 September 1943, Page 19

MORE SOUP

without meat. Now for some using meat or fish. Scotch Lamb and Cauliflower Soup (American) Remove the fat, as far as possible, from about 3lbs. of neck or forequarter of lamb, but keep the meat in a single whole piece, Place it in a deep saucepan with 3 quarts cold water, 3 medium onidns, peeled and diced, and 3 teaspoons salt. Cover closely, and cook gently about 24 hours. After first hour, add 4 tablespoons of pearl barley, and after another hour put in the cauliflower broken up into small fleurettes. At serv-ing-time, remove the meat, cut off a little and put it, in small pieces, into the tureen with the soup. Serve the meat itself as a second course, with any desired fresh vegetables, This is really an old Scottish "pot-au-feu." Mulligatawny Soup Melt lb. butter in saucepan and in it fry a carrot, 2 or 3 onions, and a green apple, peeled and chopped. Add small chicken, boned and cut up small, or a young rabbit, or about 1%4lbs. of lean neck of mutton cut small. Let brown slowly, adding pepper and salt to taste. Add 1% tablespoons good Indian curry powder, and continue frying, stirring, for about ten minutes. Then add about a quart of stock, made by boiling the bones from the chicken or rabbit-or mutton broth; also 2 tablespoons rice and 2 potatoes cut small. Simmer all slowly for an hour or so, Allow to cool, skim off the fat, heat up again, and serve, adding sugar to taste, Kidney Soup (Special) ["« week's recipes were for soup

This is an original recipe from a Link in the Daisy Chain, and is especially recommended. Mince half a beef kidney, and put into a smallish basin (or a double boiler), with a knob of butter, cover with butter paper, and steam for an hour. Slice up a fair-sized leek, and a potato, and cook them in about a quart of water (or water saved from cooking vegetables). Then mix all together, beating smooth with an egg beater, and season with pepper and salt. Thicken with cornflour, add a sprinkling of chopped parsley, and serve. Another Kidney Soup Wash, and cut up small, 1lb. of ox kidney, 2 carrots, 2 onions, a turnip if liked, and fry lightly in a little dripping or butter, for a few minutes. Use a thick saucepan. Then add about 3 pints of water (or vegetable or meat stock), and simmer for about an hour. Thicken with a little flour, add pepper and salt to taste, and at the last, sprinkle in chopped parsley. Fish Soup Some fish heads and bones, bought cheaply from fishmonger; cover well with water and boil for about half an hour. Strain through fine sieve into clean saucepan (to make sure there are no scales), Add an equal quantity of milk, a little grated onion and carrot (to taste), chopped parsley, pepper and salt.

Thicken to required consistency with cornflour mixed with a little milk; just before serving add a good knob of butter, which makes a smoother soup. Pick out any good bits of fish from among the strained bones, and put back into

the soup. A little cooked rice may be added to the soup after straining. Serve very hot. Shin of Beef Soup Cut the meat off the shin (or halfshin), into neat pieces. Take the marrow out of the bone, make it very hot in big saucepan, and. in this simmer the meat for a few minutes. If necessary add a little good dripping. Then cover well with water, 2 cut-up onions, a carrot or two, 2 good tablespoons of pearl barley, pepper and salt to taste. Stir all well, and bring slowly to the boil. Then simmer gently about two hours.