No. 3 Brown Soup
6 cold boiled potatoes.
2 onions stuck with cloves.
1 tomato.
2½ pints stock.
2 ounces butter.
1 strip of lemon peel.
3 whole allspice.
1 dozen peppercorns.
1 teaspoon Worcester sauce.
Pepper and salt to taste.
1 dozen forcemeat balls, No. 78
Slice the potatoes and fry them very carefully in the butter, so as to thoroughly brown without burning them. Place them in a saucepan with the stock and simmer five minutes; by this time the brown colour will have boiled off the potatoes into the soup. Strain away the potatoes, return the soup to the saucepan, add onions (each stuck with three cloves), lemon peel, sauce, spices, pepper and salt, and the tomato sliced and fried. Simmer one hour, strain into a hot tureen, place in the forcemeat balls, which have been previously fried, and serve quickly.