Other Clear Soups
Clear soups can also be served with Italian paste, forcemeat balls, quenelles, rice, etc. For recipes for these see pages 103-108.
Brown Soup
The water in which a joint of mutton has been boiled
1 carrot
1 onion
1 turnip
1 head of celery
¹⁄₂ pint cooked young peas
Brown roux
1 ounce of butter
1 tea-spoonful Liebig’s Extract of Meat
1 lump sugar
Boil down the water to one quart. Allow it to cool. Remove the fat carefully. Cut the vegetables into small equal pieces. Fry them a rich brown in one ounce of butter. Put the stock on the fire again. Add the vegetables and sugar. Simmer until they are tender. Add the peas. Simmer for quarter of an hour. Thicken with brown roux (see p. 12). Simmer another fifteen minutes. A few minutes before serving add a little caramel colouring (see p. 13) and the Liebig’s Extract.