Water in which Vegetables have been boiled.
Use this, if possible, for vegetable soups, as it contains to a great extent the valuable salts of the vegetables.
These, if not too salt, can be used to make pea, lentil, and other vegetable soups.
_Ingredients_--3 tablespoonfuls of bread-crumbs. 1 tablespoonful of finely-chopped suet. 1 dessertspoonful of finely-chopped parsley. 1 teaspoonful of dried and powdered thyme and marjoram. 1 egg. Pepper and salt.
_Method._--Mix all the ingredients with the egg well beaten.
A little grated lemon rind and juice improves the flavour.
_Ingredients_--4 onions. ¼ lb. of bread-crumbs. 7 sage leaves. 1 oz. of butter. Pepper and salt.
_Method._--Blanch the onions by putting them into cold water, and bringing it to the boil; boil for five minutes, and then throw the water away.
Rinse the onions and put them into another saucepan of water, and boil for about one hour until they are quite tender; five minutes before taking them up put in the sage leaves.
Drain the onions and sage leaves, and chop them finely; then mix them with the bread-crumbs, pepper and salt.
These are made with veal stuffing. Shape it into balls and bake them in the oven. If they are served with hare, the liver is chopped and mixed with the forcemeat.
_Ingredients_--½ lb. of calf's liver. ¼ lb. of bacon. A piece of carrot, turnip, and onion. A sprig of parsley, thyme, and marjoram. A bay leaf. Pepper and salt.
_Method._--Slice the liver, bacon, and vegetables.
Put them into a frying-pan and cook (turning frequently) until the liver is quite tender.
Care must be taken that the liver does not fry brown.
Put the whole contents of the frying-pan into a mortar and pound well. Then rub the mixture through a hair sieve.
_Ingredients_--8 lb. of strawberries. 4 lb. of loaf sugar.
_Method._--Take the stalks from the strawberries and put them in a preserving pan.
Stir and boil for thirty minutes on a moderate fire.
Then add the sugar broken into small lumps; stir and boil for about thirty minutes longer, or until the jam stiffens.
_Ingredients_--6 lb. of raspberries. 3 lb. of loaf sugar.
_Method._--Remove the stalks from the raspberries and boil them over a moderate fire for fifteen minutes, stirring all the time.