The central Presbyterian. [volume] (Richmond, Va.) 1856-1908, 1906-01-10
The Household.
SOME ENGLISH SOUPS.

N"'o" COup.-IO make an excellent
onion soup, fry four medium sized onions
in two tablespoonful of butter or nice
soup fat. Let the onions brown, stirring
often to prevent their burning Add a
scant half cup of flour. When the flour
also is Drowned add carefully three quarts
of boiling beef stock. Season the SOUP
well with pepper and salt, and let it stand
toward the back of the stove, where it
will just merely simmer-that is, boiling
gently at the sides. Let it simmer for
half an hour. In the meantime boil
Two potatoes, mash them, and add lit
tie boiling milk to them. At the end of
the half hour add the mashed potato and
milk and stir into the other mixture
MIX the whole to a creamy consistency,
adding little more milk, and let the
soup boil for ten or fifteen minutes.
Strain it and serve Immediately with
croutons of fried bread.
Scotch Broth.-To make Scotch broth
take two pounds of the "scraggy part" OF
neck of mutton. Cut the meat from
the bones and carefully free it from fat.
Then cut the meat into small pieces, and
put them into the soup kettle, with one
large slice of turnip, two of carrot, one
onion and stalk of celery, all chopped
fine. Add half cup of barley and three
Pints OF water. Simmer gently two
hours. In the mean time, add one pint
OF water to the bones simmer two hours,
and strain the stock thus obtained into
the soup. Cook q tablespoonful of but
ter and the same amount of flour until
perfectly smooth; stir gradually into the
soup, and add a teaspoonful of chopped
parsley. Season well with salt and pep
per. If properly prepared, bowlful Of
TINS mutton broth is hearty enough TO
make meal for hungry man in winter.
OrtaH Soup.-An oxtail soup is a rich
winter soup. 1t dates back to the eiph-
tenth century, and owes its excellence to
the skill of the poor French Huguenots,
who were compelled to utilize this piece
OF meat, which was then thrown away by
butchers. To-day oxtail is among the
richest soups.
Cut a small oxtail into pieces, wash it
thoroughly; put a teaspoonful of butter
into saucepan, and when 1T is hot add
the meat and fry it until rich brown.
Then add the meat to one quart of rich
beef stock. When this is done, add one
pint of dark, rich Espagnole sauce, which
Is made as follows: Stir together two
carrots, one spring of thyme, one bay
leaf, six whole peppers, three whole
cloves, couple of ounces of ham, a few
scraps of veal, if you have it, two or
three sprays of parsley. These flavor
lngs should all be chopped fine, and when
mixed together should not make over =
cupful. Add them to a teaspoonful of
fat or butter, melted in a frying pan.
Toss them in the pan until we'll brown,
adding tablespoonful of flour. Stir
the mixture into two quarts of stock of
any kind Let the Espagnole sauce re-
duce, on the stove, for two for two hours
when it should be almost a glaze. Add
pint of this sauce to the soup The
rest of the sauce can be set aside for the
various purposes for which it is of value.
1t can be kept long time in a cold place.
Let the mixture of oxtail soup and the
sauce cook slowly for an hour, then add
a teasponful of good Worcestershire
sauce, sprig OF thyme, branch of soup
celery, one bay leaf, four sprays of par
sley and a teaspoonful of Drowned flour.
Let it cook ten minutes longer and then
strain it, adding tablespoonful of port
or MADEIRA Return the pieces of oxtaiI