Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 16

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Cut a knuckle of veal, or a neck of mutton, (or both, if they are small,) into large pieces, and remove the bones. Put it into a soup-pot with sufficient water to cover the whole, and season with a little salt and cayenne. Let it boil till the meat is in rags, skimming it well; then strain off the soup into another pot. Have ready a large quart, or a quart and a pint of freshly-gathered mushrooms—cut them into quarters, having removed the stalks. Put them into the soup, adding a quarter of a pound (or more) of fresh butter, divided into bits and rolled in flour. Boil the whole about half an hour longer—try if the mushrooms are tender, and do not take them up till they are perfectly so. Keep the pot lid closely covered, except when you remove the lid to try the mushrooms. Lay at the bottom of the tureen a large slice of buttered toast, (cut into small squares,) and pour the soup upon it. This is a company soup.