Three Courses for Threepence

Ingredients

• two tablespoonfuls of cornflour
• two onions
• salt
• pepper

Directions

1. are they put to their proper use, i.e., made into soup. All bones should be cracked up, and boiled for at least iwo days, to extract the whole essence they contain. (They should be cooked quicker than meat, which ought not to boil after the first five minutes.)

2. On Monday morning, then, collect the bones from the Sunday dinner, break them up, and put them on to boil in a clean saucepan. Add to them a little salt, and any bits of dry bread, clean cuttings of vegetables (except cabbage), onion, rind of bacon, scraps of potato, &c., and after boiling all day, turn out the contents at night into a basin. Wash out the saucepan, and put them on again the next morning (if left in the pot all night, the stock will not be of a good flavour). On Wednesday morning strain your stock, when cold, from fat, bones, &c., and add two onions, cut into rings, to boil for an hour (if welt flavoured with onion, &c., before, this will not be neces- sary, but to-day we will add it). Just before serving, mix two tablespoonfuls of cornflour with a little of the soup (very evenly, as you have been taught), and let it boil up, adding pepper and salt. If the water used to clarify dripping has been added to the stock, it will not need browning, which may be done, if necessary, with a burned lump of sugar.