BELGIAN PURÉE

Cook two pounds of Brussels sprouts in boiling water. Take them out, drain them and toss them in butter for
five minutes, sprinkle them with a teaspoonful of flour, and then cook them in gravy (or meat extract and
water), fast boiling, over a good fire, and keep the lid of the saucepan off so that they may remain green. Pass them through the sieve, leave them in ten minutes, bind the mixture with the yolks of three eggs, a pint of
milk; then at the last minute one dessert−spoonful of butter for each pint and a half of soup.

AMBASSADOR SOUP

A pint and a half of either fresh peas, or of dried peas that have been soaked for six hours in cold water; a
leek, and three onions chopped finely. Simmer till the peas are tender, then pass all through the sieve. Well
wash some sorrel and chop it, and add as much as will be to your taste. In another pan cook five
tablespoonfuls of rice, and add that to your soup. Simmer up again, stirring it all very well. This soup should
be of a green color.

WATERZOEI

This is an essentially Flemish soup. One uses carp, eels, tench, roach, perches, barbel, for the real waterzoei is
always made of different kinds of fish. Take two pounds of fish, cut off the heads and tails, which you will fry
lightly in butter, adding to make the sauce a mixed carrot and onion, three cloves, a pinch of white pepper, a
sprig of parsley, one of thyme, a bay−leaf; pour in two−thirds of water and one−third of white wine till it
more than covers the ingredients and let it simmer for half− an−hour. Then the pieces of fish must be cut an
equal size, and they are placed to cook quickly in this liquor for twenty minutes. Five minutes before serving
add a lemon peeled and cut into slices and the pips removed. Some people bind the sauce with breadcrumbs
grated and browned. You serve, with this dish, very thin slices of bread and butter. For English tastes, the
heads and tails should be removed when dressing the dish.

A GOOD BELGIAN SOUP

is called _crême de sauté_. Itself one of the most wholesome of vegetables, watercress combines admirably
with potatoes in making soup. Wash, dry, and chop finely four ounces of the leaves picked from the stalks, fry
slowly for five minutes with or without a thinly−sliced onion, add one pound of potatoes cut in small dice, and
fry, still very slowly, without browning; pour in one quart of water or thin stock, simmer gently,
closely−covered, for from thirty−five to fifty minutes, rub through a hair sieve, and having returned the puree
to the saucepan with a half−teaspoonful of castor sugar, and salt and cayenne to taste, thicken with one
table−spoonful of flour stirred smoothly into one breakfast−cupful of cold milk; boil up sharply, and serve
sprinkled with watercress.

CHERVIL SOUP

Put a bone of veal on to cook in water, with four or five potatoes, according to the quantity desired. When
these are tender, pass them through the tammy and return them to the soup. Chop up the chervil, adding to it
half a dessert−spoonful of cornflour. Quarter of an hour before serving, put in the chervil, but take the cover
off the pot, so that it remains a good green color. Pepper and salt to be added also.

A GOOD PEA SOUP

Soak your dried peas over−night. The following day boil some fresh water, and throw in the peas, adding a
few chopped onions and leeks, with pepper and salt. Let the soup simmer for three hours on the top of the
stove, giving it a stir now and then. If you have a ham−bone, that is a great improvement, or the water in
which some bacon has been boiled is a good foundation for the soup, instead of the fresh water.

STARVATION SOUP

If you have a pork−bone from the fresh meat, let it boil in water for an hour. Put the pan to cool and take off
the fat, and remove the bone. Replace the pan on the fire and throw into it two pounds of Brussels sprouts. Do
not add onions to this soup but leeks, and the hearts of cabbage. Pepper and spice to taste. Rub it through a
sieve and let it be thick enough to form a thin purée.

IMMEDIATE SOUP, OR TEN MINUTES SOUP

Into a quart of boiling water throw two tablespoonfuls of either semolina or tapioca: let it boil for eight
minutes with a dust of salt and pepper. Meanwhile, take your tureen, put quickly into it two yolks of very fresh eggs, add two pats of butter and two small spoonfuls of water to mix it. Stir quickly with the spoon, and
when the soup has done its eight minutes' boiling, pour it on the egg and butter in the tureen. This is an
extremely good soup. It is rendered still better by a small quantity of Bovril.

CAULIFLOWER SOUP

After you have boiled a cauliflower, it is a great extravagance to throw away the liquor; it is delicately
flavored and forms the basis of a good soup. Wash well your cauliflower, taking great care to remove all grit
and insects. Place it to simmer with its head downwards, in salted water; and, when it is tender, remove it.
Now for the soup. Let all the outer leaves and odd bits simmer well, then pass them through a sieve. Fry some
chopped onions, add the liquor of the cauliflower and the pieces that have been rubbed through the sieve, add
a little white pepper and a slice of brown bread. Let all cook gently for half−an−hour, then, just before serving
it, take out the slice of bread and sprinkle in two teaspoonfuls of grated Gruyere cheese.

FISH SOUP

When you buy fish and have it filleted, ask for the bones and trimmings to be sent also. Put a quart of milk to
heat and add to it a bunch of mixed herbs, a few minced shallots, parsley, pepper and salt. Throw in your fish
and cook for an hour. If you have any celery put in a piece, or two or three white artichokes. Strain the soup,
taste it, and add more salt or more milk as you think necessary. Return to the pan. Take the yolk of an egg and
just before taking the soup from the fire, stir it quickly in. This soup must never boil. It should be made out of
the very white fish, excluding herring and mackerel.

Broiled Veal Kidneys

Order veal kidneys with the suet left on. Trim, split, and broil ten minutes. Arrange on pieces
of
toast and pour over melted butter seasoned with salt, cayenne, and lemon juice.

Veal Kidneys à la Canfield

Trim kidneys, cook in Brown Stock ten minutes, drain, and cut in slices. Arrange alternate
slices
of kidney and thinly sliced bacon on skewers with a fresh mushroom cap at either end of each
skewer. Broil until bacon is crisp and arrange on pieces of toast. Pour over sauce made from
stock in which kidneys ere cooked, seasoned with salt, cayenne, and Madeira wine.

Veal Loaf

Veal Loaf I
Separate a knuckle of veal in pieces b sawing through bone. Wipe, put in kettle with one
pound
lean veal and one onion; cover with boiling water, and cook slowly until veal is tender. Drain,
chop meat finely, and season highly with salt and pepper. Garnish bottom of a mould with
slices
of “hard−boiled” eggs and parsley. Put in layer of meat, layer of thinly sliced “hard−boiled”
eggs,
sprinkle with finely chopped parsley, and cover with remaining meat. Pour over liquor, which
should be reduced to one cupful. Press and chill, turn on a dish, and garnish with parsley.

Veal Loaf II
Wipe three pounds lean veal, and remove skin and membrane. Chop finely or force through
meat chopper, then add one−half pound fat salt pork (also finely chopped), six common
crackers (rolled), four tablespoons cream, two tablespoons lemon juice, one tablespoon salt,
one−half tablespoon pepper, and a few drops onion juice. Pack in a small bread−pan, smooth
evenly on top, brush with white of egg, and bake slowly three hours, basting with one−fourth
cup
pork fat. Prick frequently while baking, that pork fat may be absorbed by meat. Cool, remove
from pan, and cut in thin slices for serving.

India Curry

Wipe a slice of veal one−half inch thick, weighing one and one−half pounds, and cook in
frying−pan without butter, quickly searing one side, then the other. Place on a board and cut
in
one and one−half inch pieces. Fry two sliced onions in one−half cup butter until brown,
remove
onions, and add to the butter, meat, and one−half tablespoon curry powder, then cover with
boiling water. Cook slowly until meat is tender. Thicken with flour diluted with enough cold
water to pour easily; then add one teaspoon vinegar. Serve with a border of steamed rice.

Veal Birds

Wipe slices of veal from leg, cut as thinly as possible, then remove bone, skin, and fat. Pound
until one−fourth inch thick and cut in pieces two and one−half inches long by one and
one−half
inches wide, each piece making a bird. Chop trimmings of meat, adding for every three birds
a
piece of fat salt pork cut one inch square and one−fourth inch thick; pork also to be chopped.
Add to trimmings and pork one−half their measure of fine cracker crumbs, and season highly
with salt, pepper, cayenne, poultry seasoning, lemon juice, and onion juice. Moisten with
beaten
egg and hot water or stock. Spread each piece with thin layer of mixture and avoid having
mixture come close to edge. Roll, and fasten with skewers. Sprinkle with salt and pepper,
dredge with flour, and fry in hot butter until a golden brown. Put in stewpan, add cream to
half
cover meat, cook slowly twenty minutes or until tender. Serve on small pieces of toast,
straining
cream remaining in pan over birds and toast, and garnish with parsley. A Thin White Sauce in
place of cream may be served around birds.

Breast of Lamb

Wipe a breast of lamb, put in kettle with bouquet of sweet herbs, a small onion stuck with six
cloves, one−half tablespoon salt, one−half teaspoon peppercorns, and one−fourth cup each
carrot and turnip cut in dice. Cover with boiling water, and simmer until bones will slip out
easily.
Take meat from water, remove bones, and press under weight. When cool, trim in shape, dip
in
crumbs, egg, and crumbs, fry in deep fat, and drain. Serve with Spanish Sauce. Small pieces
of
cold lamb may be sprinkled with salt and pepper, dipped in crumbs, egg, and crumbs, and
fried
in deep fat.

Salmi of Lamb

Cut cold roast lamb in thin slices. Cook five minutes two tablespoons butter with one−half
tablespoon finely chopped onion. Add lamb, sprinkle with salt and pepper, and cover with one
cup Brown Sauce, or one cup cold lamb gravy seasoned with Worcestershire, Harvey, or
Elizabeth Sauce. Cook until thoroughly heated. Arrange slices overlapping one another
lengthwise of platter, pour around sauce, and garnish with toast points. A few sliced
mushrooms
or stoned olives improve this sauce.

Casserole of Rice and Meat

Line a mould, slightly greased, with steamed rice. Fill the centre with two cups cold, finely
chopped, cooked mutton, highly seasoned with salt, pepper, cayenne, celery salt, onion juice
and lemon juice; then add one−fourth cup cracker crumbs, one egg slightly beaten, and enough
hot stock or water to moisten. Cover meat with rice, cover rice with buttered paper to keep out
moisture while steaming, and steam forty−five minutes. Serve on a platter surrounded with
Tomato Sauce. Veal may be used in place of mutton.

Barbecued Lamb

Cut cold roast lamb in thin slices and reheat in sauce made by melting two tablespoons butter,
adding three−fourths tablespoon vinegar, one−fourth cup currant jelly, one−fourth teaspoon
French mustard, and salt and cayenne to taste.

Rechauffé of Lamb

Brown two tablespoons butter, add two and one−half tablespoons flour, and stir until well
browned; then add one−fourth teaspoon, each, curry powder, mustard, and salt, and
one−eighth
teaspoon paprika. Add, gradually, one cup brown stock and two tablespoons sherry wine.
Reheat cold roast lamb cut in thin slices in sauce.

Scalloped Lamb

Remove skin and fat from thin slices of cold roast lamb, and sprinkle with salt and pepper.
Cover bottom of a buttered baking−dish with buttered cracker crumbs; cover meat with boiled
macaroni, and add another layer of meat and macaroni. Pour over Tomato Sauce, and cover with buttered cracker crumbs. Bake in hot oven until crumbs are brown. Cold boiled rice may
be used in place of macaroni.

Blanquette of Lamb

Cut remnants of cooked lamb in cubes or strips. Reheat two cups meat in two cups
sauce,−sauce made of one−fourth cup each of butter and flour, one cup White Stock, and one
cup of milk which has been scalded with two blades of mace. Season with salt and pepper,
and
add one tablespoon Mushroom Catsup, or any other suitable table sauce. Garnish with large
croûtons, serve around green peas, or in a potato border, sprinkle with finely chopped parsley.

Kidney Rolls

Mix one−half cup stale bread crumbs, one−half small onion, finely chopped, and one−half
tablespoon finely chopped parsley. Season with salt and pepper and moisten with beaten egg.
Spread mixture on thin slices of bacon, fasten around pieces of lambs’ kidney, using skewers.
Bake in a hot oven twenty minutes.

Lambs’ Kidneys I

Soak, pare, and cut in slices six kidneys, and sprinkle with salt and pepper. Melt two
tablespoons butter in hot frying−pan, pu\??\ in kidneys, and cook five minutes; dredge
thoroughly
with flour, and add two−thirds cup boiling water or hot Brown Stock. Cook five minutes, add
more salt and pepper if needed. Lemon juice, onion juice, or Madeira wine may be used for
additional flavor. Kidneys must be cooked a short time, or for several hours; they are tender
after a few minutes’ cooking, but soon toughen, and need hours of cooking to again make
them
tender.
Lambs’ Kidneys II
Soak, pare, trim, and slice six kidneys. Sprinkle with salt and pepper, sauté in butter, and
remove to a hot dish. Cook one−half tablespoon finely chopped onion in two tablespoons
butter
until brown; add three tablespoons flour, and pour on slowly one and one−half cups hot stock.
Season with salt and pepper, strain, add kidneys, and one tablespoon Madeira wine.

Ragout of Kidneys

Soak lambs’ kidneys one hour in lukewarm water. Drain, clean, cut in slices, season with salt
and pepper, dredge with flour, and sauté in butter. Fry one sliced onion and one−half shallot,
finely chopped, in three tablespoons butter until yellow; add three tablespoons flour and one
and
one−fourth cups Brown Stock. Cook five minutes, strain, and add one−half cup mushroom
caps
peeled and cut in quarters; season with salt and pepper, add kidneys, and serve as soon as
heated. White wine may be added if desired.

Irish Stew with Dumplings

Wipe and cut in pieces three pounds lamb from the fore−quarter. Put in kettle, cover with
boiling
water, and cook slowly two hours or until tender. After cooking one hour add one−half cup
each
carrot and turnip cut in one−half inch cubes, and one onion cut in slices. Fifteen minutes
before
serving add four cups potatoes cut in one−fourth inch slices, previously parboiled five
minutes in
boiling water. Thicken with one−fourth cup flour, diluted with enough cold water to form a
thin
smooth paste. Season with salt and pepper, serve with Dumplings.

Scotch Broth

Wipe three pounds mutton cut from fore−quarter. Cut lean meat in one−inch cubes, put in
kettle,
cover with three pints cold water, bring quickly to boiling−point, skim, and add one−half cup
barley which has been soaked in cold water over night; simmer one and one−half hours, or
until
meat is tender. Put bones in a second kettle, cover with cold water, heat slowly to
boiling−point,
skim, and boil one and one−half hours. Strain water from bones and add to meat. Fry five
minutes in two tablespoons butter, one−fourth cup each of carrot, turnip, onion, and celery,
cut in
one−half inch dice, add to soup with salt and pepper to taste, and cook until vegetables are
soft.
Thicken with two tablespoons each of butter and flour cooked together. Add one−half
tablespoon finely chopped parsley just before serving. Rice may be used in place of barley.

Mutton Broth

3 lbs: mutton (from
the neck)
Few grains pepper
2 quarts cold water
3 tablespoons rice
or
1 teaspoon salt
3 tablespoons
barley
Wipe meat, remove skin and fat, and cut in small pieces. Put into kettle with bones, and cover
with cold water. Heat gradually to boiling−point, skim, then season with salt and pepper.
Cook
slowly until meat is tender, strain, and remove fat. Reheat to boiling−point, add rice or barley,
and cook until rice or barley is tender. If barley is used, soak over night in cold water. Some of
the meat may be served with the broth.

Mutton Curry

Wipe and cut meat from fore−quarter of mutton in one−inch pieces; there should be three
cupfuls. Put in kettle, cover with cold water, and bring quickly to boiling−point; drain in
colander
and pour over one quart cold water. Return meat to kettle, cover with one quart boiling water,
add three onions cut in slices, one−half teaspoon peppercorns, and a sprig each of thyme and
parsley. Simmer until meat is tender, remove meat, strain liquor, and thicken with one−fourth
cup
each of butter and flour cooked together; to the flour add one−half teaspoon curry powder,
one−half teaspoon salt, and one−eighth teaspoon pepper. Add meat to gravy reheat, and serve
with border of steamed rice.

Fricassee of Lamb with Brown Gravy

Order three pounds lamb from the fore−quarter, cut in pieces for serving. Wipe meat, put in
kettle, cover with boiling water, and cook slowly until meat is tender. Remove from water,
cool,
sprinkle with salt and pepper, dredge with flour, and sauté in butter or mutton fat. Arrange on
platter, and pour around one and one−half cups Brown Sauce made from liquor in which meat
was cooked after removing all fat. It is better to cook meat the day before serving, as then fat
may be more easily removed.