Philip E. Muskett

“ The water in which corned beef or pork has been cooked is generally too salt for soups, but it should be stood away till cold, when a thick cake of fat will be found on the top. Put this into a basin and pour over it some boiling water; when it is cold again it can be used for cakes and pastry. It makes an excellent and wholesome substitute for butter in cooking. ”

“ 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. ”

“ These soups, although not well known here at present, are a valuable food; they are easy to make, wholesome, and nourishing. After the fillets of fish have been removed, directions for which are given amongst the fish recipes, take the bones, wash them well in cold water, and cut away any black substance that may be adhering to them. Break them up and put into a saucepan with a teaspoonful of salt; when it boils remove the scum and put in one dozen white peppercorns, a fagot of herbs, one onion, and one carrot ”