4 or 5 scrags of Mutton and Shank Bones—6d
Carefully trim the scrags of mutton, remove the pith from the bones, and wipe with a damp cloth; break these and the shank bones into very small pieces; put them into an enamelled saucepan, well covered with cold water; add a teaspoonful of salt, stand on the stove, and when it boils up remove the scum very carefully. Add 1 dozen peppercorns, and an onion and carrot, if vegetables are allowed the patient. Boil steadily for eight or nine hours; the liquor should then be reduced to one quart. Strain off, and, if possible, let it stand till quite cold; it should then be in a jelly, and can be made hot as required. When serving this to a convalescent a spoonful of rice or pearl barley well washed in cold water and boiled in either stock or milk may be added.
* 9 Leeks—3d. * * 1 set of Giblets * * 2 oz. Beef Dripping * * 3 quarts Water or Pot Boilings * * Salt and Peppercorns—4d. * * Total Cost—7d. * Wash and slice up the leeks into pieces about one inch long, put them into a saucepan with the butter or dripping made thoroughly hot; cover over and let them cook for half an hour, stirring occasionally. While they are cooking clean the giblets thoroughly, washing them first in hot and then in cold water. Cut open the gizzard, remove the stones, and cleanse well. Cut them all up into small pieces and put them into the saucepan with the leeks, pour over the boiling water or liquor, put in the peppercorns tied in a piece of muslin, and a piece of bacon rind if there is any in the larder. Let it simmer slowly for three hours; if not brown enough add a few drops of caramel, take out the peppercorns and bacon rind, season to taste, pour into a hot tureen and serve.
CABBAGE AND BACON SOUP
* 1 Cabbage—3d. * * 1 lb. Bacon—9d. * * 1 doz. Peppercorns * * 2 Turnips * * 1 Carrot * * 1 Onion * * Pieces of Stale Bread—1d. * * Total Cost—1s. 1d. * * Time—Three Hours and a Half * This soup is not as expensive as it appears, for the bacon is served as a dish of meat, either after the soup or cold for breakfast or tea. Put two quarts of water into a saucepan; when it boils put in a pound of bacon neither too lean nor too fat. Let it boil slowly for one hour. The bacon must be well washed and scraped before cooking, and when it boils skim the pot thoroughly. Well wash the cabbage and soak it in hot water for half an hour. Take all the water away and put the cabbage into the saucepan with the bacon and vegetables cut up, and the peppercorns tied in a piece of muslin; let them simmer together for two and a half hours, take up the cabbage, and cut it into quarters. Take one quarter and cut it into small pieces and put it into a soup tureen. Cut some stale pieces of bread into thin slices and lay on the top, pour over the boiling liquor, and serve. Dish the bacon, pull off the rind, and put the rest of the cabbage round the dish.