The Book of Household Management - Mrs. Isabella Beeton
Pages:
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41 | 42 | 43 | 44 | 45 | 46 | 47 | 48 | 49 | 50 | 51 | 52 | 53 | 54 | 55 | 56 | 57 | 58 | 59 | 60 | 61 | 62 | 63 | 64 | 65 | 66 | 67 | 68 | 69 | 70 | 71 | 72 | 73 | 74 | 75 | 76 | 77 | 78 | 79 | 80 | 81 | 82 | 83 | 84 | 85 | 86 | 87 | 88 | 89 | 90 | 91 | 92 | 93 | 94 | 95 | 96 | 97 | 98 | 99 | 100 | 101 | 102 | 103 | 104 | 105 | 106 | 107 | 108 | 109 | 110 | 111 | 112 | 113 | 114 | 115 | 116 | 117 | 118 | 119 | 120
PEA SOUP (inexpensive).
144. INGREDIENTS.--1/4 lb. of onions, 1/4 lb. of carrots, 2 oz. of
celery, 3/4 lb. of split peas, a little mint, shred fine; 1
tablespoonful of coarse brown sugar, salt and pepper to taste, 4 quarts
of water, or liquor in which a joint of meat has been boiled.
_Mode_.--Fry the vegetables for 10 minutes in a little butter or
dripping, previously cutting them up in small pieces; pour the water on
them, and when boiling add the peas. Let them simmer for nearly 3 hours,
or until the peas are thoroughly done. Add the sugar, seasoning, and
mint; boil for 1/4 of an hour, and serve.
_Time_.--3-1/2 hours. _Average cost_, 1-1/2d. per quart.
_Seasonable_ in winter.
_Sufficient_ for 12 persons.
POTATO SOUP.
I.
145. INGREDIENTS.--4 lbs. of mealy potatoes, boiled or steamed very dry,
pepper and salt to taste, 2 quarts of stock No. 105.
_Mode_.--When the potatoes are boiled, mash them smoothly, that no lumps
remain, and gradually put them to the boiling stock; pass it through a
sieve, season, and simmer for 5 minutes. Skim well, and serve with fried
bread.
_Time_.--1/2 hour. _Average cost_, 10d. per quart.
_Seasonable_ from September to March.
_Sufficient_ for 8 persons.
II.
146. INGREDIENTS.--1 lb. of shin of beef, 1 lb. of potatoes, 1 onion,
1/2 a pint of peas, 2 oz. of rice, 2 heads of celery, pepper and salt to
taste, 3 quarts of water.
_Mode_.--Cut the beef into thin slices, chop the potatoes and onion, and
put them in a stewpan with the water, peas, and rice. Stew gently till
the gravy is drawn from the meat; strain it off, take out the beef, and
pulp the other ingredients through a coarse sieve. Put the pulp back in
the soup, cut up the celery in it, and simmer till this is tender.
Season, and serve with fried bread cut into it.
_Time_.--3 hours. _Average cost_, 4d. per quart.
_Seasonable_ from September to March.
_Sufficient_ for 12 persons.
III.
(_Very Economical_.)
147. INGREDIENTS.--4 middle-sized potatoes well pared, a thick slice of
bread, 6 leeks peeled and cut into thin slices as far as the white
extends upwards from the roots, a teacupful of rice, a teaspoonful of
salt, and half that of pepper, and 2 quarts of water.
_Mode_.--The water must be completely boiling before anything is put
into it; then add the whole of the ingredients at once, with the
exception of the rice, the salt, and the pepper. Cover, and let these
come to a brisk boil; put in the others, and let the whole boil slowly
for an hour, or till all the ingredients are thoroughly done, and their
several juices extracted and mixed.
_Time_.--2-1/2 hours. _Average cost_, 3d. per quart.
_Sufficient_ for 8 persons.
_Seasonable_ in winter.
[Illustration: POTATOES.]
THE POTATO.--Humboldt doubted whether this root was a native of
South America; but it has been found growing wild both in Chili
and Buenos Ayres. It was first brought to Spain from the
neighbourhood of Quito, in the early part of the sixteenth
century, first to England from Virginia, in 1586, and first
planted by Sir Walter Raleigh, on his estate of Youghal, near
Cork, in Ireland. Thence it was brought and planted in
Lancashire, in England, and was, at first, recommended to be
eaten as a delicate dish, and not as common food. This was in
1587. _Nutritious Properties_.--Of a thousand parts of the
potato, Sir H. Davy found about a fourth nutritive; say, 200
mucilage or starch, 20 sugar, and 30 gluten.
PRINCE OF WALES'S SOUP.
148. INGREDIENTS.--12 turnips, 1 lump of sugar, 2 spoonfuls of strong
veal stock, salt and white pepper to taste, 2 quarts of very bright
stock, No. 105.
_Mode_.--Peel the turnips, and with a cutter cut them in balls as round
as possible, but very small. Put them in the stock, which must be very
bright, and simmer till tender. Add the veal stock and seasoning. Have
little pieces of bread cut round, about the size of a shilling; moisten
them with stock; put them into a tureen and pour the soup over without
shaking, for fear of crumbling the bread, which would spoil the
appearance of the soup, and make it look thick.
_Time_.--2 hours.
_Seasonable_ in the winter.
_Sufficient_ for 8 persons.
THE PRINCE Of WALES.--This soup was invented by a philanthropic
friend of the Editress, to be distributed among the poor of a
considerable village, when the Prince of Wales attained his
majority, on the 9th November, 1859. Accompanying this fact, the
following notice, which appears in "BEETON'S DICTIONARY OF
UNIVERSAL INFORMATION" may appropriately be introduced,
premising that British princes attain their majority in their
18th year, whilst mortals of ordinary rank do not arrive at that
period till their 21st.--"ALBERT EDWARD, Prince of Wales, and
heir to the British throne, merits a place in this work on
account of the high responsibilities which he is, in all
probability, destined to fulfil as sovereign of the British
empire. On the 10th of November, 1858, he was gazetted as having
been invested with the rank of a colonel in the army. Speaking
of this circumstance, the _Times_ said,--'The significance of
this event is, that it marks the period when the heir to the
British throne is about to take rank among men, and to enter
formally upon a career, which every loyal subject of the queen
will pray may be a long and a happy one, for his own sake and
for the sake of the vast empire which, in the course of nature,
he will one day be called to govern. The best wish that we can
offer for the young prince is, that in his own path he may ever
keep before him the bright example of his royal mother, and show
himself worthy of her name.' There are few in these realms who
will not give a fervent response to these sentiments. B.
November 9th, 1841."
POTAGE PRINTANIER, OR SPRING SOUP.
149. INGREDIENTS.--1/2 a pint of green peas, if in season, a little
chervil, 2 shredded lettuces, 2 onions, a very small bunch of parsley, 2
oz. of butter, the yolks of 3 eggs, 1 pint of water, seasoning to taste,
2 quarts of stock No. 105.
_Mode_.--Put in a very clean stewpan the chervil, lettuces, onions,
parsley, and butter, to 1 pint of water, and let them simmer till
tender. Season with salt and pepper; when done, strain off the
vegetables, and put two-thirds of the liquor they were boiled in to the
stock. Beat up the yolks of the eggs with the other third, give it a
toss over the fire, and at the moment of serving, add this, with the
vegetables which you strained off, to the soup.
_Time_.--3/4 of an hour. _Average cost_, 1s. per quart.
_Seasonable_ from May to October.
_Sufficient_ for 8 persons.
RICE SOUP.
I.
150. INGREDIENTS.--4 oz. of Patna rice, salt, cayenne, and mace, 2
quarts of white stock.
_Mode_.--Throw the rice into boiling water, and let it remain 5 minutes;
then pour it into a sieve, and allow it to drain well. Now add it to the
stock boiling, and allow it to stew till it is quite tender; season to
taste. Serve quickly.
_Time_.--1 hour. _Average cost_, 1s. 3d. per quart.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
[Illustration: EARS OF RICE.]
RICE.--This is a plant of Indian origin, and has formed the
principal food of the Indian and Chinese people from the most
remote antiquity. Both Pliny and Dioscorides class it with the
cereals, though Galen places it among the vegetables. Be this as
it may, however, it was imported to Greece, from India, about
286 years before Christ, and by the ancients it was esteemed
both nutritious and fattening. There are three kinds of
rice,--the Hill rice, the Patna, and the Carolina, of the United
States. Of these, only the two latter are imported to this
country, and the Carolina is considered the best, as it is the
dearest. The nourishing properties of rice are greatly inferior
to those of wheat; but it is both a light and a wholesome food.
In combination with other foods, its nutritive qualities are
greatly increased; but from its having little stimulating power,
it is apt, when taken in large quantities alone, to lie long on
the stomach.
II.
151. INGREDIENTS.--6 oz. of rice, the yolks of 4 eggs, 1/2 a pint of
cream, rather more than 2 quarts of stock No. 105.
_Mode_.--Boil the rice in the stock, and rub half of it through a tammy;
put the stock in the stewpan, add all the rice, and simmer gently for 5
minutes. Beat the yolks of the eggs, mix them with the cream (previously
boiled), and strain through a hair sieve; take the soup off the fire,
add the eggs and cream, stirring frequently. Heat it gradually, stirring
all the time; but do not let it boil, or the eggs will curdle.
_Time_.--2 hours. _Average cost_, 1s. 4d. per quart.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
SAGO SOUP.
152. INGREDIENTS.--5 oz. of sago, 2 quarts of stock No. 105.
_Mode_.--Wash the sago in boiling water, and add it, by degrees, to the
boiling stock, and simmer till the sago is entirely dissolved, and forms
a sort of jelly.
_Time_.--Nearly an hour. _Average cost_, 10d. per quart.
_Sufficient_ for 8 persons.
_Seasonable_ all the year.
_Note_.--The yolks of 2 eggs, beaten up with a little cream, previously
boiled, and added at the moment of serving, much improves this soup.
[Illustration: SAGO PALM.]
SAGO.--The farinaceous food of this name constitutes the pith of
the SAGO tree (the _Sagus farinifera_ of Linnaeus), which grows
spontaneously in the East Indies and in the archipelago of the
Indian Ocean. There it forms the principal farinaceous diet of
the inhabitants. In order to procure it, the tree is felled and
sawn in pieces. The pith is then taken out, and put in
receptacles of cold water, where it is stirred until the flour
separates from the filaments, and sinks to the bottom, where it
is suffered to remain until the water is poured off, when it is
taken out and spread on wicker frames to dry. To give it the
round granular form in which we find it come to this country, it
is passed through a colander, then rubbed into little balls, and
dried. The tree is not fit for felling until it has attained a
growth of seven years, when a single trunk will yield 600 lbs.
weight; and, as an acre of ground will grow 430 of these trees,
a large return of flour is the result. The best quality has a
slightly reddish hue, and easily dissolves to a jelly, in hot
water. As a restorative diet, it is much used.
SEMOLINA SOUP.
153. INGREDIENTS.--5 oz. of semolina, 2 quarts of boiling stock, No.
105, or 106.
_Mode_.--Drop the semolina into the boiling stock, and keep stirring, to
prevent its burning. Simmer gently for half an hour, and serve.
_Time_.--1/2 an hour. _Average cost_, 10d. per quart, or 4d.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
SEMOLINA.--This is the heart of the _grano duro_ wheat of Italy,
which is imported for the purpose of making the best vermicelli.
It has a coarse appearance, and may be purchased at the Italian
warehouses. It is also called _soojee;_ and _semoletta_ is
another name for a finer sort.
SOUP A LA SOLFERINO (Sardinian Recipe).
154. INGREDIENTS.--4 eggs, 1/2 pint of cream, 2 oz. of fresh butter,
salt and pepper to taste, a little flour to thicken, 2 quarts of
bouillon, No. 105.
_Mode_.--Beat the eggs, put them into a stewpan, and add the cream,
butter, and seasoning; stir in as much flour as will bring it to the
consistency of dough; make it into balls, either round or egg-shaped,
and fry them in butter; put them in the tureen, and pour the boiling
bouillon over them.
_Time_.--1 hour. _Average cost_, 1s. 3d. per quart.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
_Note_.--This recipe was communicated to the Editress by an English
gentleman, who was present at the battle of Solferino, on June 24, 1859,
and who was requested by some of Victor Emmanuel's troops, on the day
before the battle, to partake of a portion of their _potage_. He
willingly enough consented, and found that these clever campaigners had
made a most palatable dish from very easily-procured materials. In
sending the recipe for insertion in this work, he has, however,
Anglicised, and somewhat, he thinks, improved it.
SPINACH SOUP (French Recipe).
155. INGREDIENTS.--As much spinach as, when boiled, will half fill a
vegetable-dish, 2 quarts of very clear medium stock, No. 105.
_Mode_.--Make the cooked spinach into balls the size of an egg, and slip
them into the soup-tureen. This is a very elegant soup, the green of the
spinach forming a pretty contrast to the brown gravy.
_Time_.--1 hour. _Average cost_,1s. per quart.
_Seasonable_ from October to June.
[Illustration: SPINACH.]
SPINACH.--This plant was unknown by the ancients, although it
was cultivated in the monastic gardens of the continent in the
middle of the 14th century. Some say, that it was originally
brought from Spain; but there is a wild species growing in
England, and cultivated in Lincolnshire, in preference to the
other. There are three varieties in use; the round-leaved, the
triangular-leaved, and Flanders spinach, known by its large
leaves. They all form a useful ingredient in soup; but the
leaves are sometimes boiled alone, mashed, and eaten as greens.
TAPIOCA SOUP.
156. INGREDIENTS.--5 oz. of tapioca, 2 quarts of stock No. 105 or 106.
_Mode_.--Put the tapioca into cold stock, and bring it gradually to a
boil. Simmer gently till tender, and serve.
_Time_.--Rather more than 1 hour. Average cost. 1s. or 6d. per quart.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
TAPIOCA.--This excellent farinaceous food is the produce of the
pith of the cassava-tree, and is made in the East Indies, and
also in Brazil. It is, by washing, procured as a starch from the
tree, then dried, either in the sun or on plates of hot iron,
and afterwards broken into grains, in which form it is imported
into this country. Its nutritive properties are large, and as a
food for persons of delicate digestion, or for children, it is
in great estimation. "No amylaceous substance," says Dr.
Christison, "is so much relished by infants about the time of
weaning; and in them it is less apt to become sour during
digestion than any other farinaceous food, even arrowroot not
excepted."
TURNIP SOUP.
157. INGREDIENTS.--3 oz. of butter, 9 good-sized turnips, 4 onions, 2
quarts of stock No. 106, seasoning to taste.
_Mode_.--Melt the butter in the stewpan, but do not let it boil; wash,
drain, and slice the turnips and onions very thin; put them in the
butter, with a teacupful of stock, and stew very gently for an hour.
Then add the remainder of the stock, and simmer another hour. Rub it
through a tammy, put it back into the stewpan, but do not let it boil.
Serve very hot.
_Time_.--2-1/2 hours. _Average cost_, 8d. per quart.
_Seasonable_ from October to March.
_Sufficient_ for 8 persons.
_Note_.--By adding a little cream, this soup will be much improved.
[Illustration: TURNIP.]
THE TURNIP.--Although turnips grow wild in England, they are not
the original of the cultivated vegetable made use of in this
country. In ancient times they were grown for cattle by the
Romans, and in Germany and the Low Countries they have from time
immemorial been raised for the same purpose. In their cultivated
state, they are generally supposed to have been introduced to
England from Hanover, in the time of George I.; but this has
been doubted, as George II. caused a description of the Norfolk
system to be sent to his Hanoverian subjects, for their
enlightenment in the art of turnip culture. As a culinary
vegetable, it is excellent, whether eaten alone, mashed, or
mixed with soups und stews. Its nutritious matter, however, is
small, being only 42 parts in 1,000.
VEGETABLE-MARROW SOUP.
158. INGREDIENTS.--4 young vegetable marrows, or more, if very small,
1/2 pint of cream, salt and white pepper to taste, 2 quarts of white
stock, No. 107.
_Mode_.--Pare and slice the marrows, and put them in the stock boiling.
When done almost to a mash, press them through a sieve, and at the
moment of serving, add the boiling cream and seasoning.
_Time_.--1 hour. _Average cost_, 1s. 2d. per quart.
_Seasonable_ in summer.
_Sufficient_ for 8 persons.
[Illustration: VEGETABLE MARROW.]
THE VEGETABLE MARROW.--This is a variety of the gourd family,
brought from Persia by an East-India ship, and only recently
introduced to Britain. It is already cultivated to a
considerable extent, and, by many, is highly esteemed when fried
with butter. It is, however, dressed in different ways, either
by stewing or boiling, and, besides, made into pies.
VEGETABLE SOUP.
I.
159. INGREDIENTS.--7 oz. of carrot, 10 oz. of parsnip, 10 oz. of potato,
cut into thin slices; 1-1/4 oz. of butter, 5 teaspoonfuls of flour, a
teaspoonful of made mustard, salt and pepper to taste, the yolks of 2
eggs, rather more than 2 quarts of water.
_Mode_.--Boil the vegetables in the water 2-1/2 hours; stir them often,
and if the water boils away too quickly, add more, as there should be 2
quarts of soup when done. Mix up in a basin the butter and flour,
mustard, salt, and pepper, with a teacupful of cold water; stir in the
soup, and boil 10 minutes. Have ready the yolks of the eggs in the
tureen; pour on, stir well, and serve.
_Time_.--3 hours. _Average cost_, 4d. per quart.
_Seasonable_ in winter.
_Sufficient_ for 8 persons.
II.
160. INGREDIENTS.--Equal quantities of onions, carrots, turnips; 1/4 lb.
of butter, a crust of toasted bread, 1 head of celery, a faggot of
herbs, salt and pepper to taste, 1 teaspoonful of powdered sugar, 2
quarts of common stock or boiling water. Allow 3/4 lb. of vegetables to
2 quarts of stock, No. 105.
_Mode_.--Cut up the onions, carrots, and turnips; wash and drain them
well, and put them in the stewpan with the butter and powdered sugar.
Toss the whole over a sharp fire for 10 minutes, but do not let them
brown, or you will spoil the flavour of the soup. When done, pour the
stock or boiling water on them; add the bread, celery, herbs, and
seasoning; stew for 3 hours; skim well and strain it off. When ready to
serve, add a little sliced carrot, celery, and turnip, and flavour with
a spoonful of Harvey's sauce, or a little ketchup.
_Time_.--3-1/2 hours. _Average cost_,6d. per quart.
_Seasonable_ all the year. _Sufficient_ for 8 persons.
III.
(_Good and Cheap, made without Meat_.)
161. INGREDIENTS.--6 potatoes, 4 turnips, or 2 if very large; 2 carrots,
2 onions; if obtainable, 2 mushrooms; 1 head of celery, 1 large slice of
bread, 1 small saltspoonful of salt, 1/4 saltspoonful of ground black
pepper, 2 teaspoonfuls of Harvey's sauce, 6 quarts of water.
_Mode_.--Peel the vegetables, and cut them up into small pieces; toast
the bread rather brown, and put all into a stewpan with the water and
seasoning. Simmer gently for 3 hours, or until all is reduced to a pulp,
and pass it through a sieve in the same way as pea-soup, which it should
resemble in consistence; but it should be a dark brown colour. Warm it
up again when required; put in the Harvey's sauce, and, if necessary,
add to the flavouring.
_Time_.--3 hours, or rather more. _Average cost_,1d. per quart.
_Seasonable_ at any time. _Sufficient_ for 16 persons.
_Note_.--This recipe was forwarded to the Editress by a lady in the
county of Durham, by whom it was strongly recommended.
VERMICELLI SOUP.
I.
162. INGREDIENTS.--1-1/2 lb. of bacon, stuck with cloves; 1/2 oz. of
butter, worked up in flour; 1 small fowl, trussed for boiling; 2 oz. of
vermicelli, 2 quarts of white stock, No. 107.
_Mode_.--Put the stock, bacon, butter, and fowl into the stewpan, and
stew for 3/4 of an hour. Take the vermicelli, add it to a little of the
stock, and set it on the fire, till it is quite tender. When the soup is
ready, take out the fowl and bacon, and put the bacon on a dish. Skim
the soup as clean as possible; pour it, with the vermicelli, over the
fowl. Cut some bread thin, put in the soup, and serve.
_Time_.--2 hours. _Average cost_, exclusive of the fowl and bacon, 10d.
per quart.
_Seasonable_ in winter.
_Sufficient_ for 4 persons.
[Illustration: VERMICELLI.]
VERMICELLI.--This is a preparation of Italian origin, and is
made in the same way as macaroni, only the yolks of eggs, sugar,
saffron, and cheese, are added to the paste.
II.
163. INGREDIENTS.--1/4 lb. of vermicelli, 2 quarts of clear gravy stock,
No. 169.
_Mode_.--Put the vermicelli in the soup, boiling; simmer very gently for
1/2 an hour, and stir frequently.
_Time_--1/2 an hour. _Average cost_, 1s. 3d. per quart.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
WHITE SOUP.
164. INGREDIENTS.--1/4 lb. of sweet almonds, 1/4 lb. of cold veal or
poultry, a thick slice of stale bread, a piece of fresh lemon-peel, 1
blade of mace, pounded, 3/4 pint of cream, the yolks of 2 hard-boiled
eggs, 2 quarts of white stock, No. 107.
_Mode_.--Reduce the almonds in a mortar to a paste, with a spoonful of
water, and add to them the meat, which should be previously pounded with
the bread. Beat all together, and add the lemon-peel, very finely
chopped, and the mace. Pour the boiling stock on the whole, and simmer
for an hour. Rub the eggs in the cream, put in the soup, bring it to a
boil, and serve immediately.
_Time_.--1-1/2 hour. _Average cost_, 1s. 6d. per quart.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
_Note_.--A more economical white soup may be made by using common veal
stock, and thickening with rice, flour, and milk. Vermicelli should be
served with it.
_Average cost_, 5d. per quart.
USEFUL SOUP FOR BENEVOLENT PURPOSES.
165. INGREDIENTS.--An ox-cheek, any pieces of trimmings of beef, which
may be bought very cheaply (say 4 lbs.), a few bones, any pot-liquor the
larder may furnish, 1/4 peck of onions, 6 leeks, a large bunch of herbs,
1/2 lb. of celery (the outside pieces, or green tops, do very well); 1/2
lb. of carrots, 1/2 lb. of turnips, 1/2 lb. of coarse brown sugar, 1/2 a
pint of beer, 4 lbs. of common rice, or pearl barley; 1/2 lb. of salt, 1
oz. of black pepper, a few raspings, 10 gallons of water.
_Mode_.--Cut up the meat in small pieces, break the bones, put them in a
copper, with the 10 gallons of water, and stew for 1/2 an hour. Cut up
the vegetables, put them in with the sugar and beer, and boil for 4
hours. Two hours before the soup is wanted, add the rice and raspings,
and keep stirring till it is well mixed in the soup, which simmer
gently. If the liquor reduces too much, fill up with water.
_Time_.--6-1/2 hours. _Average cost_, 1-1/2d. per quart.
_Note_.--The above recipe was used in the winter of 1858 by the
Editress, who made, each week, in her copper, 8 or 9 gallons of this
soup, for distribution amongst about a dozen families of the village
near which she lives. The cost, as will be seen, was not great; but she
has reason to believe that the soup was very much liked, and gave to the
members of those families, a dish of warm, comforting food, in place of
the cold meat and piece of bread which form, with too many cottagers,
their usual meal, when, with a little more knowledge of the "cooking."
art, they might have, for less expense, a warm dish, every day.
MEAT, POULTRY, AND GAME SOUPS.
BRILLA SOUP.
166. INGREDIENTS.--4 lbs. of shin of beef, 3 carrots, 2 turnips, a large
sprig of thyme, 2 onions, 1 head of celery, salt and pepper to taste, 4
quarts water.
_Mode_.--Take the beef, cut off all the meat from the bone, in nice
square pieces, and boil the bone for 4 hours. Strain the liquor, let it
cool, and take off the fat; then put the pieces of meat in the cold
liquor; cut small the carrots, turnips, and celery; chop the onions, add
them with the thyme and seasoning, and simmer till the meat is tender.
If not brown enough, colour it with browning.
_Time_.--6 hours. _Average cost_, 5d. per quart.
_Seasonable_ all the year.
_Sufficient_ for 10 persons.
THYME.--This sweet herb was known to the Romans, who made use of
it in culinary preparations, as well as in aromatic liqueurs.
There are two species of it growing wild in Britain, but the
garden thyme is a native of the south of Europe, and is more
delicate in its perfume than the others. Its young leaves give
an agreeable flavour to soups and sauces; they are also used in
stuffings.
CALF'S-HEAD SOUP.
167. INGREDIENTS.--1/2 a calf's head, 1 onion stuck with cloves, a very
small bunch of sweet herbs, 2 blades of mace, salt and white pepper to
taste, 6 oz. of rice-flour, 3 tablespoonfuls of ketchup, 3 quarts of
white stock, No. 107, or pot-liquor, or water.
Pages:
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41 | 42 | 43 | 44 | 45 | 46 | 47 | 48 | 49 | 50 | 51 | 52 | 53 | 54 | 55 | 56 | 57 | 58 | 59 | 60 | 61 | 62 | 63 | 64 | 65 | 66 | 67 | 68 | 69 | 70 | 71 | 72 | 73 | 74 | 75 | 76 | 77 | 78 | 79 | 80 | 81 | 82 | 83 | 84 | 85 | 86 | 87 | 88 | 89 | 90 | 91 | 92 | 93 | 94 | 95 | 96 | 97 | 98 | 99 | 100 | 101 | 102 | 103 | 104 | 105 | 106 | 107 | 108 | 109 | 110 | 111 | 112 | 113 | 114 | 115 | 116 | 117 | 118 | 119 | 120