e_.--Place the bones or remains of game in the stewpan, with the
vegetables sliced; pour over the stock, and simmer for 2 hours; skim off
all the fat, and strain it. Wash the barley, and boil it in 2 or 3
waters before putting it to the soup; finish simmering in the soup, and
when the barley is done, take out half, and pound the other half with
the yolks of the eggs. When you have finished pounding, rub it through a
clean tammy, add the cream, and salt if necessary; give one boil, and
serve very hot, putting in the barley that was taken out first.

_Time_.--2-1/2 hours. _Average cost_, 1s. per quart, if made with medium
stock, or 6d. per quart, with common stock.

_Seasonable_ from September to March.

_Sufficient_ for 8 persons.

SOUP A LA REINE.

I.

183. INGREDIENTS.--1 large fowl, 1 oz. of sweet almonds, the crumb of 1
1/2 French roll, 1/2 pint of cream, salt to taste, 1 small lump of
sugar, 2 quarts of good white veal stock, No. 107.

_Mode_.--Boil the fowl gently in the stock till quite tender, which will
be in about an hour, or rather more; take out the fowl, pull the meat
from the bones, and put it into a mortar with the almonds, and pound
very fine. When beaten enough, put the meat back in the stock, with the
crumb of the rolls, and let it simmer for an hour; rub it through a
tammy, add the sugar, 1/2 pint of cream that has boiled, and, if you
prefer, cut the crust of the roll into small round pieces, and pour the
soup over it, when you serve.

_Time_.--2 hours, or rather more. _Average cost_, 2s. 7d. per quart.

_Seasonable_ all the year.

_Sufficient_ for 8 persons.

_Note_.--All white soups should be warmed in a vessel placed in another
of boiling water. (_See_ BAIN MARIE, No. 87.)

II. (Economical.)

184. INGREDIENTS.--Any remains of roast chickens, 1/2 teacupful of rice,
salt and pepper to taste, 1 quart of stock No. 106.

_Mode_.--Take all the white meat and pound it with the rice, which has
been slightly cooked, but not much. When it is all well pounded, dilute
with the stock, and pass through a sieve. This soup should neither be
too clear nor too thick.

_Time_.--1 hour. _Average cost_, 4d. per quart.

_Seasonable_ all the year.

_Sufficient_ for 4 persons.

_Note_.--If stock is not at hand, put the chicken-bones in water, with
an onion, carrot, a few sweet herbs, a blade of mace, pepper and salt,
and stew for 3 hours.

STEW SOUP OF SALT MEAT.

185. INGREDIENTS.--Any pie