Simmer very gently for an hour and a half, until the meat is tender.
Then remove the meat from the stock, and cut it into neat pieces, convenient for serving in the soup, removing all the bone.
Thicken the soup with flour, using about one ounce to every pint of stock.
Boil the flour well in the stock, and then rub the soup through a wire sieve.
Put it into a stewpan, add the cream, and let it boil in the soup.
Put in the pieces of meat; and, just before serving, add a squeeze of lemon juice.
Serve nicely boiled rice with this soup (_see_ Rice for Curry).
_Ingredients_--2 quarts of stock. 2 lb. of parsnips. If possible, ½ pint of cream. Pepper and salt to taste.
_Method._--Slice the parsnips and put them into boiling stock.
Simmer them for one hour, or more, until quite tender.
Add the cream to it, and pepper and salt to taste.
_Ingredients_--1 pint of Egyptian lentils. 1 large carrot. 3 onions. 2 lb. of parsnips. 1 sprig of parsley. 2 or 3 large crusts of bread. 2 quarts of water. Pepper and salt to taste.
Boil with the vegetables, cut in slices, and the bread, for two hours or more; stirring occasionally when the lentils are nearly cooked, as they are apt to stick to the bottom of the saucepan and burn.
Rub the soup through a wire sieve, adding pepper and salt to taste.
Make it hot again, stirring all the time, and it is ready to serve.
_Ingredients_--Half a calf's head. 3 oz. of butter. 1 shalot. Half-a-dozen mushrooms. 1 carrot. ½ a head of celery. 1 leek. 1 onion. 1 small turnip. 1 sprig of parsley, thyme, and marjoram. 1 bay leaf. 1 blade of mace. 5 cloves. 3 oz. of flour. 2 wineglasses of sherry. 1 dozen forcemeat balls. 4 quarts of water. ¼ lb. of ham. Pepper and salt to taste.
_Method._--Wash the calf's head thoroughly.
Cut all the flesh from the bones and tie it in a cloth.
Put it, with the bones and water, into a large saucepan and let it simmer gently, stirring occasionally for three and a half hours.
Then take out the calf's head and strain the stock into a clean pan.
Let it get cold, and then carefully remove all the fat.
Then put the butter into a stewpan, and fry in it the ham and vegetables, cut into slices, with the herbs, mace, cloves, &c.
When they are fried, put in the flour and fry till a light brown, stirring it to keep it from burning.