Peel and slice up the turnips, wash the rice and put into a saucepan with the onion and 1 dozen white peppercorns. Pour over the water and boil for an hour, rub through a sieve and return to the saucepan, with the milk and a seasoning of salt and pepper; stir until it boils, then pour into a warm tureen and sprinkle some chopped parsley on top. This soup is much improved by putting one ounce of butter into the water in which the rice and turnips are boiled.
Boil the onion and carrot in the stock for twenty minutes. If the stock is not a good colour put in half a teaspoonful of burnt sugar. Strain out the vegetables, wash the tapioca in cold water and stir it in; continue stirring until the tapioca is quite clear, flavour with salt and lemon juice, and serve very hot. This soup should be quite transparent and of a bright brown colour.
Choose small fish of different kinds and fillet them. As only half the fillets are wanted for the souchet, the rest may be dressed in another way. Wash the bones in cold water and remove the black substance from them, put them into two quarts of cold water with a teaspoonful of salt, and when it boils remove the scum and add 1 dozen peppercorns, one carrot, one small turnip, one onion, a small piece of celery, and a fagot of herbs. Put the vegetables in whole. Boil this together for one hour, then strain off through a hair sieve and return to the saucepan; wash the vegetables that have been boiled in it, slice them up and put them into the liquor. Cut the fillets of fish into small pieces and put them in; simmer for half an hour, then put in a little lemon juice, pour into a tureen, and sprinkle a little chopped parsley on the top. Send brown bread and butter to table with it and a lemon.
If there is no fish stock, use pot boilings. As this is a white soup a special saucepan must be used. Put the stock and the liquor from the bottle of oysters into this stewpan with an onion stuck with six cloves, 2 dozen white peppercorns, and a fagot of herbs, and boil together for half an hour, then strain off and return to the saucepan with the milk. When nearly boiling thicken with a tablespoonful of cornflour and boil two or three minutes; put in the oysters and simmer for five minutes. Flavour with a little lemon juice, nutmeg, and salt. Pour into a warm tureen, and send fried bread to table with it.
Slice up the onions or leeks, one carrot, and make a fagot of herbs; fry them in the butter with 1 dozen peppercorns till they are quite brown, but not burnt. Sprinkle over a tablespoonful of cornflour, and when brown pour over the boiling stock and stir till it boils up; let it simmer for an hour. If it is not brown enough, burn a little sugar in a spoon and stir it in. If half a teaspoonful of sugar is sprinkled over the vegetables when they are frying they will brown much quicker. When the vegetables are soft rub the soup through a wire sieve and return to the saucepan. Boil the macaroni in salt and water for twenty minutes, strain off, and cut into pieces one inch long; put these into the soup and simmer for a quarter of an hour. Flavour with a little salt and pepper if necessary, and pour into a hot tureen.
Soak the haricot beans for an hour or two, then put them into a saucepan with the stock or water, the onions, and 1 dozen white peppercorns; boil for four hours and then rub through a sieve, return to the saucepan with the milk and seasoning of pepper and salt, stir until it boils. It is then ready to serve. An ounce of butter stirred in just before it is finished is a great improvement.
This is one of the most nourishing soups that can be made. It is an excellent food for outdoor workers. When butter is dear, sweat the haricots in 1 oz. of beef dripping.
Peel, wash, and slice up the potatoes and onions and put them into a saucepan with the butter, and stir them about till all the butter is dissolved and worked into the potatoes, but they must not get brown. Pour over the boiling water and boil until they are of a pulp, then rub them through a sieve, return to the saucepan, add the milk and seasoning, and stir till it boils. Pour into a hot tureen, and serve with fried bread.
Peel and slice up the onions and fry them in the butter till they are a good brown colour. Sprinkle over the flour and brown that too. Pour on the boiling stock and boil steadily till the onions are very soft, then rub through a sieve. If there is any fat on it remove it carefully, pour back into the saucepan, add the milk, pepper, and salt, and boil up.
Just before serving put in a few drops of lemon juice. Send fried bread to table with it.
Peel and slice up the pumpkin, onions, and carrot, put them into a saucepan with half the butter, and sweat the vegetables in it for five minutes, then pour over the boiling water and boil until the vegetables are very soft. Rub through a sieve and return to the saucepan with the milk and some pepper and salt; stir until it boils up.
Just before serving, stir in, in tiny pieces, the rest of the butter and a little lemon juice.
Take any vegetables that may be in season, such as carrots, turnips, leeks, onions, and celery, and slice them up; put them into a saucepan with the haricot beans and the butter, and turn them all about till the butter is all absorbed; sprinkle over them a teaspoonful each of salt and sugar, add the peppercorns and the water, and boil until the vegetables are very soft.
Rub them through a sieve, return to the saucepan and make thoroughly hot, and it is ready to serve.
