2 eggs, ¼ lb. suet, ½ lb. flour, ¼ lb. brown sugar, ¼ lb. currants, ¼ lb. raisins or sultanas, 2 oz. candied peel: spice to taste. Shred the suet and candied peel, wash and dry the currants, stone the raisins, mix all the dry ingredients together, add the eggs, well-beaten, place in a greased basin and tie a cloth over. Put the basin at the bottom of a large earthenware pan; place a plate on the top of the basin and the meat on this. Throw the peas, beans, onion, pepper, salt and flour into the pan, cover all with water, and tie a piece of brown paper over the pan. Put it in the oven when the cooking is finished on Friday, and dish up when required on Saturday, serving the soup, meat, and pudding as separate courses. Liver Soup. Time—2 hours. 1 quart pot-liquor, 6 oz. liver, 1 egg, 3 oz. dripping, 2 tablespoonfuls flour, half small roll; pepper and salt to taste. Brown the flour in the dripping; add the liver cut in small pieces, the egg and bread, and let all brown in the pan until thoroughly done a good dark colour. Pound it, and return to the saucepan with the pepper, salt, and pot-liquor, to simmer about 1 hour. Mock Turtle Soup. Time—1½ hour. 1 bullock’s foot, 2 lbs. shin of beef, 2 carrots, 2 turnips, 1 small head celery, 1 leek, 1 onion, 6 oz. dripping, ½ lb. flour; bay-leaves, cloves, cayenne, and ground mace; 1 wineglassful sherry. The day before the soup is required cut up the foot and put it in a saucepan with 2 quarts of cold water; simmer 5 hours, then strain; cut all the flesh off the bones and chop it up into neat pieces. Put on the shin separately in 2 quarts of cold water, and simmer 4 or 5 hours. Prepare the vegetables, cut them up, fry them in the fat in a large stew-pan; when soft add the flour, and stir till rather brown. Add the stock from the foot, then that from the shin, the bay-leaves and all the other ingredients. When it boils pass it all through a sieve, add the pieces of bullock’s foot, and simmer ½ hour. A little soy may be added if required. Before serving pour the wine into the bottom of the tureen. Mulligatawny Soup. Time—2 hours. 2 oz. dripping, 2 onions, 2 apples, 2 or 3 carrots, 1 turnip, a few sticks celery, a bunch of herbs, 2 quarts stock or pot-liquor, 2 tablespoonfuls flour, 1 tablespoonful curry powder, 1 dessertspoonful curry paste, 1 gill water, 1 teaspoonful salt. Prepare the vegetables, fry the onions in hot dripping in the stew-pan; when brown add the apples cut up and cored, carrots, turnip, celery, herbs and salt. Boil these in the stock. Mix the flour, curry paste and powder into a smooth paste with the water, pour into the soup, and stir till it boils. The fat should be skimmed off as it rises. Boil at least 1 hour, and then strain through a sieve. Serve with well-boiled rice (see page 35). Mutton Broth. Time—2½ to 3 hours.