,the ,new ,cookery ,books ,i ,the ,soup and ,sauce ,book ,,the ,,new ,,cookery ,,books4 ,by ,,elizabeth ,,douglas4 ,fcap4 #hvo1 cloth #bs4 each4 ,i4 ,,the ,,soup ,,and ,,sauce ,,book4 ,,ii4 ,,the ,,cake ,,and ,,biscuit ,,book4 ,,iii4 ,,the ,,pastry ,,and ,,sweet ,,book4 ,london3 ,,grant ,,richards4 ,the ,soup and ,sauce ,book ,by ,elizabeth ,douglas ,illustration ,london ,grant ,richards #dh ,leicester ,square ,preface ,the ,english--to their loss--are not a soup-eating nation2 and for the most part1 those of us that do care for soups are obstinately conservative in our tastes4 ,the ordinary restaurant thinks it has done its duty when ox-tail1 mock-turtle and tomato soup have been included in the bill of fare4 ,yet the range of soups is very wide1 as the hundred pages of recipes 7by no means exhaustive7 that follow will show2 and that they may lead some readers to add to the elasticity of the domestic menu1 is the ambition of the compiler4 ,all are good1 few are expensive1 and none exotic4 ,i should like it to be understood also that the directions need not be considered absolutely final4 ,every recipe can be made the basis of mild experiment1 by slight differences in the ingredients or quantities4 ,two final remarks3 soup never ought to be served in large quantities 7our tendency in ,england when we take it is to take too much72 and in the preparation of it the first and last word is 8simmer40 ,e4 ,d4 ,table of ,contents ,soups ,,pages ,stocks #g-aa ,clear ,soups #af-bb ,thick ,soups #bd-cc ,thickened ,vegetable ,soups made with ,stock #ce-dj ,vegetable ,soups made without ,stock #db-dh ,soups thickened with a ,liaison of ,cream and ,yolk of ,egg #ea-eh ,vegetable ,pures #fa-gj ,meat ,pures #gc-gf ,bisques #gh-hj ,fish ,soups #hb-he ,broths #hg-ib ,broths and ,soups for ,invalids #ie-aja ,accessories #ajd-ajh ,sauces ,hot ,sauces for ,fish #aab-aaf ,hot ,sauces for ,roasts1 ,steaks1 ,cutlets1 etc4 #aah-abd ,hot ,sauces for ,fowls1 ,ducks1 ,rabbits1 etc4 #abf-acj ,hot ,sauces for ,game1 etc4 #acb-ace ,cold ,sauces #acg-ada ,,index #adc-adf ,general ,remarks on ,stock ,stock is the basis of all soups1 except those which the ,french call potages maigres1 which have no meat in them4 ,for clear soups the stock is a good consomm1 which must be made absolutely clear1 and without any fat4 ,for thick white soups1 chicken or veal stock is used4 ,for brown thick soups1 a dark stock4 ,for pures1 white or brown stock1 according to their colour4 ,stock will keep for several days--in winter for a week4 ,a tea-spoonful of ,liebig's ,extract of ,meat will greatly improve the flavour of a poor stock4 ,utensils4--,of special utensils for making soup1 porcelain-lined sauce-pans are the most satisfactory1 and should always be used if possible4 ,there is nothing so good or clean as the large ,french pot au feu1 which can be bought in ,soho4 ,earthenware sauce-pans are also good4 ,it saves trouble when straining soup to have a large deep bowl or jar1 and a colander or wire sieve which fits perfectly into it4 ,wooden or silver spoons should be used4 ,the fire4--,in making stock it is most important to have a steady fire1 which need not be interfered with1 so that an even temperature may be kept4 ,stock should be allowed to come slowly to the boil1 and then be set back to simmer so gently that bubbles rise from one side only of the pot4 ,to prepare fresh meat for stock4--,look over the meat carefully4 ,cut away any part which is in the slightest degree tainted4 ,wipe the meat over with a clean cloth that has been dipped in cold water and wrung out4 ,cut the meat off the bones4 ,cut it into small pieces4 ,break the bones4 ,if there is any marrow1 take it out and spread it on the bottom of the pot that is to be used4 ,vegetables4--,in hot weather it is better to make stock without vegetables1 as they often turn it sour4 ,see that all vegetables used are perfectly clean4 ,cut them in two or three pieces if to be used for flavouring stock4 ,if they are to be served with the soup1 cut them regularly and carefully to the size required1 and do not cook them in the soup for more than half-an-hour1 or their flavour will be impaired4 ,vegetables should be added in the proportion of about one carrot1 one onion 7or leek71 half a turnip1 a piece of celery1 to every quart of stock4 ,in the onion can be stuck a clove4 ,herbs4--,to flavour stock with herbs1 it is best to use a bouquet 7i4e4 a small bunch of mixed herbs1 a sprig or leaf each of sage1 thyme1 marjoram bay and parsley74 ,this can be easily taken out of the soups before serving4 ,if ground herbs are used1 add about a tea-spoonful of mixed herbs to every quart of stock4 ,seasoning4--,it is not necessary to season the original stock4 ,in making it into different soups1 the seasoning is of course a matter of taste2 but1 roughly speaking1 to each quart may be put one small tea-spoonful of salt1 two pepper-corns1 or half a salt-spoon of ground pepper1 and one clove4 ,to remove fat from stock4--,every particle of fat must be removed from the stock from which clear soups are to be made4 ,with stock which is to be thickened it is not so necessary to be particular1 as the flour used for the purpose will absorb a good deal of fat4 ,with broths1 which should be particularly nourishing1 it is merely a matter of taste how much fat is removed4 ,to remove fat from stock it is best to let it first become quite cold4 ,the fat will then become quite solid1 and can easily be removed with a knife4 ,to remove the small particles which may still be left1 dip a cloth in hot water1 wring it out1 and pass it over the stock4 ,it will absorb all the fat4 ,if there is not time to allow the stock to cool first1 a great deal of fat can be absorbed by tissue paper1 which should be laid over it4 ,or it can be strained two or three times through cloths which have been put in very cold water and wrung out4 ,to clarify stock for clear soups4--,the addition of a little cold water to boiling stock will cause the scum to rise quickly4 ,this can be done several times1 and if thoroughly strained the stock should be clear4 ,to clarify soup more effectually1 although the flavour is not improved by doing so1 the white and shell of an egg are used4 ,to every quart of stock 7and it must be cold7 add the white and broken shell of an egg4 ,beat together4 ,put in the pot1 stir continually until hot4 ,then let it boil1 untouched1 for about ten minutes4 ,set back on the oven1 throw in half a cup of cold water1 and allow it to stand for ten minutes4 ,place a colander over the bowl1 and when you are ready to strain the soup1 put over the colander a napkin which has been dipped in very hot water and then wrung out4 ,let it drain through slowly1 without any pressure1 shifting the napkin gently if any part becomes clogged4 ,straining4--,it is well1 as ,i have said1 to have a large1 deep bowl1 with a colander or strainer that fits tightly into it4 ,put a napkin or muslin over the colander1 and take the soup out of the sauce-pan with a cup or ladle4 ,let it drain about a quarter of an hour without any pressure4 ,the napkins and muslin used for straining may be old1 but must be fine and absolutely clean and sweet4 ,stocks ,,page ,brown ,soup ,stock #g ,common ,stock #g ,clear ,brown ,stock #h ,consomm #i ,chicken ,stock #i ,veal ,stock #aj ,economical ,stock #aj ,common ,stock #a lb4 shin of beef #a quart cold water ,two or three vegetables ,cut the meat up into small pieces4 ,put it in a sauce-pan1 and add the water4 ,allow it to stand for half-an-hour4 ,then put it on the fire4 ,let it come to the boil slowly4 ,simmer for two hours4 ,strain4 ,brown ,soup ,stock #c lbs4 shin of beef #a lb4 bones #c quarts cold water #b carrots1 #a turnip #b stalks of celery #c onions #c cloves ,bouquet of herbs ,cut the meat into small pieces4 ,break the bones4 ,put three ounces of butter in a sauce-pan4 ,when melted1 add to it one-third of the meat and the onions sliced4 ,stew gently until a rich brown4 ,put with the rest of the meat1 bones1 etc41 in a sauce-pan4 ,cover with water4 ,bring to the boil4 ,simmer four hours4 ,strain4 ,clear ,brown ,stock #b lbs4 shin of beef #a lb4 knuckle of veal ,the carcase and bones of a fowl #c pints of water #a carrot #a onion with a clove stuck in it #a stick of celery #a piece of parsley ,a small bouquet of herbs ,put the bones at the bottom of a sauce-pan4 ,place the meat1 which should be cut up in small pieces1 upon them4 ,cover with cold water4 ,leave the sauce-pan uncovered4 ,bring to the boil very slowly4 ,when it boils throw in a half cup of cold water4 7,this will cause the scum to rise47 ,skim4 ,bring to the boil again4 ,throw in a little more cold water4 ,skim4 ,bring to the boil4 ,add the vegetables4 ,set back on the fire1 and allow it to simmer gently for three or four hours4 ,strain through a napkin into a bowl and allow it to cool4 ,if required the soup can be further clarified 7p4 #d74 ,consomm #a lb4 shin of beef #a lb4 veal ,the bones and carcases of fowls or game #b quarts of stock ,vegetables ,the white of an egg ,cut away all fat from the meat4 ,chop it up finely4 ,put the white of an egg in a basin4 ,add to it the chopped meat4 ,mix them well together with a silver spoon4 ,stir in a glass of cold water4 ,put the meat into a large sauce-pan4 ,add vegetables1 the bones and carcases of birds4 ,cover with two quarts of good stock4 ,bring to the boil1 stirring occasionally to prevent the meat from sticking to the sauce-pan4 ,when it boils1 set back to simmer gently for three hours4 ,dip a napkin in hot water1 wring it out1 and strain the stock through it into a basin4 ,chicken ,stock #a old fowl #a quart water #a carrot #a stick of celery #a small onion ,put the fowl and vegetables into a stew-pan1 adding the bones or carcase of another fowl if possible4 ,cover with cold water1 or weak clear stock4 ,let it boil up slowly and simmer for three hours4 ,skim4 ,pass the stock through a napkin1 and set aside to cool4 ,veal ,stock #a lb4 knuckle of veal ,chicken bones or carcases #a quart of water ,vegetables #a blade of mace #a clove ,cut up the veal4 ,break the bones4 ,add vegetables and spice4 ,cover with the water4 ,bring slowly to the boil4 ,simmer for two or three hours4 ,strain4 ,economical ,stock for thick ,soups1 ,pures1 etc4 ,an excellent although not very clear stock can be made from odds and ends of cooked meat and bones4 ,for this purpose there should be an enamelled pot with a lightly fitting lid1 and it should practically be kept in use continually4 ,spread the bottom of the pot with butter1 or marrow4 ,pack in pieces of meat1 bone1 gristle1 the carcases of birds1 two or three vegetables cut up in small pieces1 two cloves1 and a bouquet of herbs4 ,cover the meat1 etc41 with cold water4 ,put on the lid4 ,heat slowly1 and when it boils set back to simmer for four or five hours4 ,in preparing meat for this stock1 look it over carefully2 reject any piece which is not perfectly good1 also all stuffing1 skin1 smoked or burnt pieces4 ,a little beef fat can always be retained1 but mutton fat should not be used as it is rank in flavour4 ,scrape the meat off the bones1 and break the bones in small pieces4 ,a slice or two of lean ham1 the gravy saved from any kind of roast1 a little fresh meat finely chopped will greatly improve this stock4 ,general ,remarks on ,soups ,utensils and ,fire4--,the remarks on pages #a and #b concerning the utensils and fire for making stock1 apply also to the preparation of soups from stock4 ,to thicken soups with flour only4--,mix flour or cornflour with a little cold water1 milk or stock until perfectly smooth4 ,add more water or milk4 ,strain4 ,pour slowly into the soup1 which should be nearly boiling4 ,let it come to a boil4 ,continue boiling for ten minutes 7stirring all the time71 or it will taste of flour4 ,about one table-spoon of flour should be used to thicken each quart of stock4 ,to thicken soups with butter and flour 7roux74--,melt some butter4 ,skim it till quite clear4 ,pour it into an earthenware sauce-pan1 and add to it its weight in flour4 ,work with a wooden spoon until perfectly smooth4 ,stir over a fire for a few minutes4 ,then put it in a moderate oven4 ,stir occasionally1 and be very particular that it does not colour or burn4 ,it should be left in the oven from thirty to forty-five minutes4 ,this thickening1 which is called white roux1 is used for white soups4 ,brown roux for brown soups is made in the same way1 but is left in the oven until slightly coloured4 ,it will keep for some time4 ,when adding roux to soups it is best first to melt it in a small sauce-pan1 to thin it with a little hot stock1 and then to add it gradually to the soups4 ,if the roux has not been prepared beforehand1 the quantity required can be made in a short time by cooking the flour and butter together in a sauce-pan for five minutes for white roux or longer for brown roux4 ,it should be stirred all the time4 ,a heaping table-spoon 7or more7 of roux should be added to every quart of soup to be thickened4 ,cornflour and roux4--,the advantage of roux over cornflour is that the flour used in preparing the roux having been already cooked1 it is not necessary to continue boiling the soups to which it is added1 whereas cornflour being raw1 the soups thickened by it must be boiled for some little time4 ,to colour soups4--,the colour of soups can be deepened by using caramel colouring1 or glaze 7see next page7 7which will also add to their flavour74 ,caramel colouring4--,put half a pound of brown or white sugar in an iron sauce-pan1 with a table-spoonful of water4 ,stir over a very gentle fire until it turns a deep1 rich brown colour4 ,add half a pint of boiling water4 ,let it simmer very gently for twenty minutes4 ,allow it to get cold4 ,put it into bottles and cork4 ,this makes an excellent and tasteless colouring1 but it must be carefully made4 ,the rich brown colour comes from slow and gentle cooking4 ,if it is burnt and black it is useless4 ,add to the soup a few minutes only before serving4 ,glaze4--,glaze is made by boiling down good stock until it is of a very thick and gluey consistency4 ,put a quart of rich stock into a sauce-pan over a good fire4 ,leave it uncovered1 and boil it until it is reduced to half a pint4 ,let it cool4 ,put it in a jar or bottle4 ,cover closely1 and keep in a cool place4 ,this will keep for two or three weeks4 ,adding vegetables and meat to soups4--,whenever vegetables or meats have to be passed through a sieve or tammy1 it will be found easier to do so if the pulp is kept continually well moistened with stock or milk 7according to the soup which is being made74 ,wine and catsup4--,wine and catsup should always be added as late as possible1 as they lose in flavour by being boiled4 ,clear ,soups ,,page ,brunoise #af ,consomm with poached eggs #af ,crote au pot #ag 0 0 gratine #ah ,game ,soup #ah ,imperial ,soup #ai ,julienne #bj ,macaroni #bj ,spring ,soup #ba ,vermicelli #bb ,clear ,soups with quenelles #bb ,brunoise #c pints strong consomm #a carrot #a turnip #a leek #a onion #a stick of celery #a small tea-cupful freshly cooked peas 0 0 0 0 asparagus points 0 0 0 0 ,french beans ,cut the carrot1 turnip1 leek1 onion and celery into small dice-shaped pieces1 using the red outer part of the carrot only4 ,fry them in butter until a light brown4 ,add them to the consomm1 and after it has come to the boil1 simmer gently until the vegetables are perfectly tender4 ,skim from time to time4 ,season4 ,add the cooked peas1 beans and asparagus points4 ,the beans should be cut into diamond-shaped pieces4 ,consomm with poached eggs #f eggs #a quart consomm ,break the eggs carefully into boiling water1 taking care that they do not run into each other4 ,cook until firmly set1 but not hard4 ,take them out1 put them on a dish1 and trim neatly4 ,put them in a soup tureen and gently pour over them the hot consomm4 ,finely chopped and cooked vegetables may be added to the consomm4 ,crote au pot #a quart clear brown stock of a white cabbage #a carrot a turnip ,a little celery #b thin slices of bread ,cut the celery1 carrot and turnip into small equal pieces4 ,cut up the heart of the cabbage1 and cook separately in salted water4 ,put the vegetables in a sauce-pan4 ,pour the stock over them4 ,simmer until tender4 ,add the cabbage4 ,season4 ,simmer for a few minutes4 ,toast the bread4 ,cut it into several pieces4 ,put them in a soup tureen4 ,pour the vegetables and stock over them4 ,serve4 ,grated parmesan can be served with this soup4 ,crote au pot gratine #a quart clear brown stock #a tea-cup of mixed cooked vegetables cut in small pieces #d small dinner rolls ,take out the crumb from the inside of three or four rolls4 ,put the crusts in an earthenware sauce-pan1 and cover with a little clear brown stock4 ,let them simmer over a gentle fire until they have absorbed all the stock4 ,then put them in the oven until they are crisp1 being very careful that they do not burn4 ,place them in a soup tureen with the cooked vegetables4 ,pour the well-seasoned boiling stock over them4 ,game ,soup #a calf's foot #a or #b birds 7game71 or the carcases and bones of several #a slice lean ham #b carrots #a onion #a piece of celery #a sprig parsley #a bay leaf ,thyme #b cloves #a blade of mace #b quarts of water #a glass of sherry ,clean and cut up the calf's foot4 ,put in a stew-pan with one or two whole birds 7game71 or the carcases and bones of several1 a small piece of lean ham1 the vegetables1 herbs1 etc4 ,cover with #b quarts of water4 ,bring to the boil4 ,skim4 ,simmer for three hours4 ,season4 ,strain4 ,when cold clarify with white of egg 7p4 #d74 ,before serving add a glass of sherry1 and two dozen small quenelles of game 7p4 #aje74 ,imperial ,soup #a quart clear consomm ,for ,custard #a gill consomm #d yolks of eggs ,nutmeg ,salt ,beat the yolks in a basin4 ,add a little salt and nutmeg4 ,stir in the consomm4 ,strain through a fine hair sieve into a shallow plain mould4 ,put it into a pan of boiling water1 and steam until it sets4 ,turn out carefully on to a wet napkin4 ,cut into fancy or square shapes4 ,half of the mixture can1 if wished1 be coloured green with spinach colouring 7p4 #ajd74 ,place the custards carefully in a tureen1 and pour the hot consomm over them4 ,julienne #b large carrots #a turnip #a piece of celery #a small onion white cabbage #a lettuce ,a little sorrel #a quart consomm #b ozs4 butter ,cut all the vegetables into thin shreds of equal length 7about one inch74 ,use the red outer part of the carrots only1 and the hearts of the lettuce and cabbage4 ,wash the sorrel and cabbage separately1 and set aside4 ,put two ounces of butter and a salt-spoon of powdered sugar in a sauce-pan1 add to it all the vegetables except the cabbage and sorrel4 ,let them turn a fine yellow1 but be careful not to burn4 ,add the consomm4 ,bring to the boil4 ,drain4 ,season4 ,set back to simmer until the vegetables are tender4 ,then add the cabbage and sorrel1 a leaf of tarragon and chervil4 ,simmer another ten minutes and serve4 ,macaroni ,soup #a quart stock pint macaroni ,cook the macaroni in boiling salted water half-an-hour4 ,drain4 ,pour cold water through the macaroni to prevent its sticking together4 ,put the sticks on a board and cut it1 either very finely to make rings1 or in half-inch pieces4 ,bring stock to the boil4 ,add the macaroni4 ,season4 ,spring ,soup #b carrots #a turnip a head of celery #aj small onions #a tea-cup of cauliflower cut into little branches ,heart of a small white cabbage-lettuce ,a small handful of sorrel ,a leaf of chervil and of tarragon pint peas pint asparagus points pint crotons #a quart consomm ,cut the carrots and turnip into small rounds or olive-shaped pieces4 ,add them1 with the chopped up celery1 whole onions and cauliflower1 to a quart of consomm or chicken stock4 ,bring it to the boil4 ,simmer for half-an-hour4 ,stamp the sorrel and lettuce into small round pieces4 ,add them1 with a leaf of chervil and of tarragon and a tea-spoon of sugar1 to the soup4 ,when all the vegetables are tender add a quarter of a pint of young peas and the same quantity of asparagus heads both freshly cooked4 ,serve with crotons 7see p4 #ajc74 ,vermicelli lb4 vermicelli #a quart consomm ,break up the vermicelli in small pieces4 ,put it in cold water4 ,bring it to the boil1 and boil it for four minutes4 ,drain it4 ,pour cold water through it4 ,put it in a sauce-pan with the consomm1 which should be very clear1 strong and well seasoned4 ,let it boil up4 ,skim4 ,simmer until the vermicelli is tender4 ,serve with grated parmesan in a separate dish4 ,other ,clear ,soups ,clear soups can also be served with ,italian paste1 forcemeat balls1 quenelles1 rice1 etc4 ,for recipes for these see pages #ajc-ajh4 ,thick ,soups ,,page ,brown ,soup #bd ,cream of ,pearl ,barley #be ,cream of ,rice #be ,giblet ,soup #bf ,hare ,soup #bg ,left-over ,soup #bh ,mock-,turtle #bi ,mulligatawny #cj ,ox-tail #ca ,venison ,soup #cc ,brown ,soup ,the water in which a joint of mutton has been boiled #a carrot #a onion #a turnip #a head of celery pint cooked young peas ,brown roux #a ounce of butter #a tea-spoonful ,liebig's ,extract of ,meat #a lump sugar ,boil down the water to one quart4 ,allow it to cool4 ,remove the fat carefully4 ,cut the vegetables into small equal pieces4 ,fry them a rich brown in one ounce of butter4 ,put the stock on the fire again4 ,add the vegetables and sugar4 ,simmer until they are tender4 ,add the peas4 ,simmer for quarter of an hour4 ,thicken with brown roux 7see p4 #ab74 ,simmer another fifteen minutes4 ,a few minutes before serving add a little caramel colouring 7see p4 #ac7 and the ,liebig's ,extract4 ,cream of ,pearl ,barley lb4 pearl barley #a quart chicken stock #a gill cream ,wash the barley thoroughly4 ,throw it into boiling water and let it boil quickly for ten minutes4 ,drain it4 ,pour cold water through it to separate the barley4 ,put the stock in a sauce-pan4 ,add the barley to it4 ,simmer for four hours--or until the barley is very tender4 ,set aside a little of the barley to add whole to the stock4 ,put the rest through a tammy4 ,add it to the stock with the whole barley4 ,season4 ,scald a gill of cream4 ,add to the soup4 ,if preferred the barley may be cooked separately in water4 ,cream of ,rice lb4 ,carolina rice #a quart chicken stock #a gill cream #a tea-spoon of butter ,wash the rice and boil it several minutes in water4 ,drain4 ,add it to the stock4 ,simmer until the rice is tender4 ,rub through a tammy4 ,just before serving mix with the soup a gill of cream and a tea-spoonful of butter4 ,a little whole rice which has been boiled in chicken broth can be added to the soup1 or it can be served with a dozen small quenelles of chicken 7see p4 #aje74 ,giblet ,soup #a set of giblets #a whole onion #a chopped onion ,grated rind of the third of a lemon ,a few drops of lemon juice #a oz4 butter #a table-spoon flour #a glass white wine ,small bouquet of herbs #b cloves #a quart of stock ,scald and cut in pieces a set of giblets4 ,put in a sauce-pan with a quart of good stock1 a whole onion stuck with two cloves and the lemon rind4 ,simmer until the giblets are very tender4 ,strain off the stock4 ,make a brown roux of the butter and flour 7see p4 #ab74 ,add it to the stock with the herbs and an onion chopped fine4 ,boil hard for ten minutes4 ,strain through a fine sieve4 ,add a glass of white wine4 ,season with cayenne1 salt1 and a few drops of lemon juice4 ,hare ,soup ,a large fresh hare #b onions #a carrot #b pieces of celery ,bouquet of herbs #d cloves #d pepper-corns ,cayenne #a glass of port #b quarts of cold water ,cut a perfectly fresh hare into pieces1 being careful to save all the blood4 ,let the pieces soak in two quarts of cold water in a stew-pan for an hour4 ,add the blood1 and set on the fire4 ,bring to the boil1 stirring and skimming frequently4 ,add the vegetables1 herbs1 spices and pepper-corns4 ,simmer gently for two or three hours4 ,strain off the liquid4 ,cut the meat from the bones4 ,set aside some of the best to be cut into small pieces4 ,pound the rest in a mortar and put through a tammy 7see p4 #fj74 ,return to the sauce-pan with the stock4 ,when it boils season highly1 add a glass of port wine1 and the small pieces of hare which have been reserved4 ,serve4 ,force-meat balls 7see p4 #ajd7 may be added also4 ,left-over ,soup ,bones and trimmings of a #f lb4 roast of beef #a mutton chop lb4 fresh gravy beef #b quarts cold water #b cloves #b pepper-corns #a baked apple cup of cold boiled onions #b pieces of celery ,bouquet of herbs #a cup cooked tomato1 or #a cup boiled macaroni ,cut up the meat4 ,break the bones4 ,put in a stew-pan with the cold water1 vegetables1 spices and apple4 ,bring to the boil4 ,simmer for two or three hours4 ,strain4 ,set aside to cool4 ,remove fat4 ,when required heat to boiling point4 ,season4 ,add the tomato or macaroni4 ,mock-,turtle #a calf's head #a old fowl 7partly roasted7 #a knuckle of veal #c slices raw ham #b quarts of stock ,carrots1 celery1 green onions lb4 mushrooms #d shallots ,a large bouquet of parsley1 thyme1 bay-leaf1 sweet basil and marjoram #h cloves #b blades of mace pint sherry ,tea-spoonful lemon juice ,white roux ,scald a calf's head4 ,bone it4 7,do this by making a sharp incision down to the bone from the back of the head to the nose and peeling back the flesh on each side with a knife47 ,put the head in a sauce-pan4 ,cover it with cold water4 ,boil it for quarter of an hour1 skimming from time to time4 ,then take it out and put it in a basin full of cold water4 ,butter the bottom of a large stock-pot4 ,put in it an old fowl partly roasted 7of which the breast is kept back for forcemeat balls71 a knuckle of veal1 the ham1 and two quarts of good stock4 ,boil quickly until the stock is reduced to one pint4 ,set back to simmer gently for half-an-hour4 ,fill up the stock-pot with water4 ,take the head out of the water4 ,pare away any rough parts in the mouth4 ,put in the stock-pot4 ,bring to the boil4 ,skim thoroughly4 ,add the vegetables1 spices and bouquet4 ,simmer gently until the head is tender4 ,remove the head4 ,strain the broth4 ,when the meat is cool cut it up into small squares 7reserving a little for forcemeat balls74 ,thicken the stock with light-coloured roux 7p4 #ab74 ,let it boil up4 ,skim off the butter that comes to the surface4 ,add half a pint of sherry4 ,season with cayenne4 ,add a tea-spoonful of lemon juice1 and the pieces of calf's head4 ,boil ten minutes4 ,add two or three dozen forcemeat balls 7see p4 #ajd74 ,mulligatawny #b chickens 7or #b rabbits7 #b quarts veal stock #b carrots #d onions #a head of celery and #b pieces of celery ,a bouquet of herbs and parsley #b table-spoons flour #a table-spoon curry powder #a 0 0 paste lb4 ,patna rice lb4 butter ,cut up the chickens or rabbits into small pieces4 ,put them in a sauce-pan with a quart of good veal stock and a carrot1 turnip1 apple1 parsley1 and a bouquet of herbs4 ,bring to the boil and simmer gently until the meat is tender1 stirring from time to time4 ,strain off the stock4 ,cut the meat from the bones1 and set aside to cool4 ,fry three onions1 a carrot1 and a head of celery 7all finely sliced7 very slowly in a quarter of a pound of butter until they are a rich golden brown4 ,add two table-spoons of flour4 ,stir in till smooth4 ,add a table-spoon of curry powder1 and the same quantity of curry paste4 ,season with cayenne and salt4 ,add the vegetables to the stock1 and add more veal stock if required4 ,let it boil up4 ,skim4 ,simmer half-an-hour very gently4 ,put through a tammy4 ,pour over the meat of the chickens or rabbits 7which should be cut into neat pieces74 ,heat gently1 and simmer for another ten minutes4 ,if desired half a pint of scalded cream can be added just before serving4 ,serve with plain boiled ,patna rice 7see p4 #ajf74 ,ox-tail ,soup #a ox tail #b quarts water or stock #a onion #b carrots #b ozs4 butter #a head of celery #b cloves #b pepper-corns ,blade of mace ,a lump of sugar a pint of mixed parboiled vegetables ,wash the ox tail and cut it up into joints4 ,lay these in cold water for two hours4 ,slice finely a large onion and two carrots4 ,melt two ounces of butter in a sauce-pan and fry the onion and carrots in it4 ,when they are slightly browned add the ox tail4 ,brown it a little4 ,put the vegetables and ox tail in a stock-pot4 ,add the celery finely cut up4 ,cover with two quarts of water or beef stock4 ,add the spice and seasoning4 ,bring to the boil4 ,skim thoroughly4 ,simmer until the meat separates from the bone and the gristle is quite soft4 ,strain through a napkin4 ,cut the best of the meat into pieces4 ,put them into a stew-pan4 ,add the strained stock1 half a pint of mixed parboiled vegetables cut in small rounds1 or olive-shaped1 a lump of sugar and more pepper if required4 ,heat and simmer until vegetables are tender4 ,the vegetables should be shaped with a vegetable cutter1 and are best parboiled in a little stock4 ,ox-tail soup may be thickened by a pure of carrots1 turnips1 peas or lentils4 ,the pure is made by boiling whichever vegetable is required until very tender1 and pressing it through a sieve or tammy4 ,add it to the strained stock and mix well4 ,venison ,soup #a lbs4 venison lb4 salt pork or raw ham #a onion a head of celery #a blade of mace #f pepper-corns ,brown roux #a table-spoon ,worcester sauce #a 0 ,mushroom ketchup #a glass ,madeira or brown sherry ,cut up the meat and vegetables4 ,put them in a stew-pan4 ,add just enough water to cover them4 ,stew them slowly1 with the lid on1 for an hour4 ,add nearly a quart of boiling water1 the mace and pepper-corns4 ,simmer for two hours4 ,strain4 ,season4 ,thicken with brown roux 7one table-spoon butter1 one table-spoon flour1 see p4 #ab74 ,add the ,worcester sauce1 mushroom ketchup1 and wine4 ,thickened ,vegetable ,soups made with ,stock ,,page ,artichoke ,soup #ce ,asparagus ,soup #ce ,cauliflower ,soup #cf ,celery ,soup #cf ,chestnut ,soup #cg ,green ,pea ,soup #cg ,mushroom ,soup #ch ,polish ,soup #ci ,tomato ,soup #ci ,artichoke ,soup #d artichokes #b ozs4 butter #a quart white stock #a cup cream or milk #a tea-spoon sugar ,wash and peel the artichokes4 ,cut them in slices4 ,put the butter in a sauce-pan4 ,melt it4 ,add the artichokes4 ,allow them to simmer until tender1 but be careful not to let them brown4 ,add the boiling stock and a tea-spoon of sugar4 ,simmer for half-an-hour4 ,rub through a tammy4 ,heat again4 ,season4 ,at the last minute add a cup of boiling cream or milk4 ,asparagus ,soup #a lb4 veal #a quart water #a large bundle of asparagus #a table-spoon flour #a gill of cream ,cut off the stalks of the asparagus4 ,put them in a stew-pan with the veal 7which should be cut up7 and water4 ,bring to the boil4 ,skim4 ,simmer for three hours4 ,strain off the broth4 ,add the asparagus heads4 ,season4 ,boil for twenty minutes4 ,thicken with a table-spoon of cornflour rubbed smooth in a gill of cream4 ,boil for ten minutes4 ,serve with crotons 7see p4 #ajc74 ,cauliflower ,soup #a quart white stock #a table-spoon chopped onion #a pint milk or cream #a boiled cauliflower ,boil the milk or cream with the onion4 ,heat the stock4 ,rub half of the cauliflower through a sieve4 ,add it to the stock4 ,add the boiling milk 7which has been strained off the onions74 ,season4 ,add table-spoonful butter in small pieces1 and the rest of the cauliflower cut in small branches4 ,if wished the soup can be slightly thickened with a table-spoon of white roux4 7,see p4 #ab74 ,celery ,soup #a quart white stock #d heads of celery #b table-spoons white roux #a gill cream ,put three heads of celery into the stock1 and boil until very tender4 ,strain off the soup1 and return to the sauce-pan4 ,add the fourth head of celery finely cut4 ,simmer till tender4 ,thicken with the white roux4 ,scald a gill of cream and add to the soup4 ,season and serve4 ,chestnut ,soup #b lbs4 chestnuts #a pint consomm #a pint cream ,boil the chestnuts until tender4 ,remove shells and peel them whole4 ,save ten whole1 rub all the rest through a fine sieve4 ,heat the consomm4 ,scald the cream4 ,mix together4 ,season with salt and pepper4 ,add the chestnuts4 ,stir until well mixed1 but do not allow the soup to boil4 ,just before serving cut up the ten chestnuts into small pieces and add to the soup4 ,green ,pea ,soup #a quart water #a lb4 shin of beef #a quart young green peas #a table-spoon flour #a sprig of mint ,wash and boil the empty pea-pods1 with a piece of mint1 in a quart of salted water for an hour4 ,skim4 ,strain off the pods4 ,add them to the meat 7cut in small pieces7 in a sauce-pan4 ,simmer gently for an hour-and-a-half4 ,strain off the stock4 ,season4 ,add the shelled peas to it4 ,boil gently for twenty minutes4 ,add the flour mixed smooth with a little of the stock1 and the parsley4 ,boil for ten minutes4 ,mushroom ,soup #a lb4 fresh small mushrooms #a pint rich milk or cream #a pint consomm #a table-spoon flour #a table-spoon butter ,set aside twelve mushrooms4 ,cut them in half4 ,cook separately4 ,chop the rest into small pieces and fry in the butter1 adding a table-spoonful of flour and mixing until perfectly smooth4 ,put in a stew-pan and add the scalded milk or cream1 and the boiling consomm4 ,simmer for quarter of an hour4 ,season4 ,rub through a sieve4 ,strain through muslin4 ,heat again very gently4 ,add the cooked mushrooms1 and do not allow it to boil4 ,polish ,soup #a beet-root #b onions #a quart brown stock #a glass red wine #a cup thick cream ,cut up the beet-root and onions in small pieces4 ,put them in a sauce-pan1 and pour over them the stock1 which should be very rich and of a good dark colour4 ,bring to a boil and simmer for an hour-and-a-half4 ,put through a tammy4 ,put back on the fire1 add the wine4 ,season with salt1 pepper and cayenne4 ,heat well1 but do not allow it to boil4 ,just before serving add the cream1 which should be scalded4 ,or the cream may be served separately1 in which case it should be cold4 ,tomato ,soup #a quart of stock #a tea-spoonful sugar a tin of tomatoes #a onion #a tea-spoonful butter ,slice the onion4 ,fry it in the butter4 ,add it to the tomatoes4 ,heat them in a sauce-pan1 and allow them to simmer for fifteen minutes4 ,rub through a sieve4 ,put to the stock4 ,season and add a lump of sugar4 ,heat4 ,serve with crotons4 ,vegetable ,soups made without ,stock ,,page ,artichoke ,soup #db ,carrot ,soup #db ,celery ,cream #dc ,mock ,bisque #dd ,portuguese ,soup #dd ,potato ,cream #de ,potato ,soup #df ,sorrel ,soup #df ,summer ,soup #dg ,tomato ,soup #dg ,artichoke ,soup #d artichokes #a pint water #a pint milk #a onion ,boil the artichokes in a pint of water4 ,mash them4 ,press them through a sieve1 and mix them again with the water in which they were boiled4 ,boil an onion in the milk4 ,remove the onion4 ,add the milk to the artichokes4 ,bring to the boil4 ,season4 ,serve with crotons 7see p4 #ajc74 ,carrot ,soup #c large carrots #a onion #a quart cold water #b ozs4 of butter a pint milk or cream #a table-spoon flour #a tea-spoon powdered sugar ,scrape the carrots and slice them finely1 rejecting the hard yellow inside4 ,put them in a sauce-pan with a quart of cold water4 ,simmer gently for three quarters of an hour4 ,slice the onion1 and fry it a light brown in the butter4 ,add it to the carrots1 and put all through a fine sieve4 ,put the pure into a sauce-pan with the water in which the carrots were cooked4 ,thicken with the flour4 ,stir continually4 ,allow it to boil for five minutes4 ,season4 ,add a tea-spoonful powdered sugar4 ,just before serving add half a pint of scalded milk or cream4 ,celery ,cream #a head celery #a pint water #a pint milk or cream #a table-spoon chopped onion #b table-spoons white roux ,wash the celery4 ,cut it into small pieces4 ,throw it into one pint boiling salted water4 ,boil till very tender4 ,put through a sieve1 and return to the water in which it was cooked4 ,boil the milk with the onion4 ,strain4 ,add the milk to the celery4 ,bring to the boil again4 ,stir in the white roux 7p4 #ab74 ,season4 ,boil five minutes4 ,strain into soup tureen4 ,mock ,bisque tin of tomatoes #a quart milk #b ozs4 butter #a table-spoon white roux salt-spoon carbonate of soda ,stew the tomatoes until very soft4 ,add the carbonate of soda and sugar4 ,put through a fine sieve4 ,set in a small sauce-pan on the fire to keep hot4 ,heat the milk1 thicken it with white roux 7flour and butter1 see p4 #ab74 ,let it boil a few minutes1 stirring continually4 ,season4 ,add the tomatoes and serve immediately4 7,the tomatoes should not be added until actually ready to serve47 ,portuguese ,soup #c tomatoes #a ,spanish onion ,a small bunch of herbs #b large slices of stale bread #a oz4 grated cheese 7parmesan7 #a quart hot water #a oz4 butter ,cut up the tomatoes and onions4 ,fry a light brown in butter4 ,put them in a stew-pan and cover with a quart of hot water4 ,let it boil1 and then stand aside to simmer for half-an-hour4 ,strain off the liquid4 ,rub the vegetables through a coarse sieve4 ,return to the fire1 season1 and make very hot4 ,break up the bread and put it in the bottom of a hot soup tureen4 ,sprinkle a little of the grated cheese upon it4 ,pour the soup over it4 ,sprinkle the rest of the cheese on the soup4 ,potato ,cream #a pint milk #a gill cream #b potatoes #a onion #a tea-cup cooked ,french beans #a dessert-spoonful chopped cooked carrot #a tea-spoon ,liebig's extract #a small table-spoon white roux ,boil the potatoes and onion4 ,put them through a sieve4 ,add them to the milk1 which should be boiling4 ,add the white roux 7see p4 #ab71 the ,liebig 7diluted with a little water7 and seasoning4 ,stir for a minute or two4 ,cut the ,french beans into small pieces4 ,add them and the very finely chopped carrot to the soup4 ,stir in the scalded cream4 ,potato ,soup #c potatoes #a quart milk #a table-spoon chopped onion ,a little celery or a tea-spoon celery salt #a table-spoon white roux #a table-spoon chopped parsley ,peel the potatoes4 ,soak them in cold water for half-an-hour4 ,cook them in boiling water until soft4 ,drain off the water4 ,put the potatoes through a sieve4 ,boil the milk with the onion and celery 7or celery salt74 ,strain4 ,add to the potatoes4 ,stir in the white roux 7see p4 #ab74 ,season4 ,boil for five minutes4 ,add the parsley4 ,sorrel ,soup #a handful of sorrel #a pint of water #a tea-cup cream or milk ,bread ,wash and prepare a handful of sorrel4 ,put it in a sauce-pan with the butter and a pint of water4 ,season4 ,boil gently for a quarter of an hour4 ,add a little cream or milk4 ,put several very thin slices of bread in the soup tureen1 and pour the soup over them4 ,rice or tapioca can be added to the soup4 ,summer ,soup #a cucumber #b cabbage lettuces #a onion ,small handful of spinach ,a piece of mint ,a pint of shelled peas #b ozs4 butter ,a slice of ham ,wash the lettuces and cut them up4 ,cut up the cucumber and onion4 ,put them with half a pint of peas1 the mint1 ham and butter into a stew-pan4 ,cover with a little more than a quart of cold water4 ,bring to a boil1 and then simmer gently for three hours4 ,strain off the liquid4 ,pass the vegetables through a sieve4 ,add to the liquid4 ,set on the fire again4 ,season4 ,add half a pint of green peas which have already been boiled4 ,tomato ,soup #a tin of tomatoes #a pint boiling water #a table-spoon sugar #d cloves #b pepper-corns #a table-spoon butter #a 0 flour #a 0 chopped onion #a 0 0 parsley ,put the tomatoes1 water1 sugar1 cloves and pepper-corns in a porcelain-lined sauce-pot4 ,simmer for half-an-hour4 ,fry the onions and parsley in the butter1 being careful not to burn4 ,add the flour to them1 mix smooth4 ,add them to the tomatoes4 ,simmer for ten minutes4 ,strain through a fine sieve4 ,season4 ,serve with rice 7see p4 #ajf7 or crotons 7see p4 #ajc74 ,soups thickened with a ,liaison of ,cream and ,yolk of ,egg ,,page ,brown ,bread ,soup #ea ,cauliflower ,cream #ea ,cream of ,rice #eb ,cucumber ,soup #eb ,dutch ,soup #ec ,flemish ,soup #ec ,friar's ,chicken #ed ,italian ,macaroni ,soup--,i #ed ,macaroni ,soup--,,ii #ee ,russian ,soup #ef ,turkish ,soup #ef ,water-cress ,soup #eg ,white ,chicken ,soup #eg ,white ,veal ,soup #eh ,in thickening soups with a liaison of cream 7or milk7 and yolk of egg1 the eggs must first be well beaten1 then the cream should be added to them and thoroughly mixed4 ,when this is done take a tea-cup of hot stock and mix it slowly with the liaison4 ,strain it all through a fine sieve or muslin1 and add gradually to the soup1 which must on no account be allowed to boil after the liaison is added1 although it should be stirred over a gentle fire until it thickens4 ,in thickening soup with eggs only1 beat the required number of eggs1 add a little warm stock to them4 ,strain1 and add gradually to the soup4 ,brown ,bread ,soup #a quart stock #d or #e small slices of brown bread head of celery #a carrot #d table-spoons glaze #d yolks of eggs #a gill sour cream ,toast the brown bread4 ,add it with the sliced celery and carrot to a rich stock from which all the fat has not been removed4 ,bring to a boil4 ,simmer for an hour4 ,add four table-spoons glaze4 ,put all through a sieve4 ,heat gently4 ,add the liaison of eggs and cream4 ,serve with crotons made of brown bread 7see p4 #ajc74 ,this soup can be made with ,german black bread4 ,cauliflower ,cream #a quart chicken stock #a cup cooked cauliflower #b yolks of eggs pint cream #a cup button mushrooms ,put the cauliflower through a fine sieve4 ,add it to the boiling stock4 ,season4 ,add the liaison of cream and egg4 ,place the cooked mushrooms at the bottom of a soup tureen4 ,pour the soup over them4 ,cream of ,rice with ,parmesan lb4 ,carolina rice #a quart chicken stock #a gill cream oz4 ,parmesan #b yolks of eggs ,wash the rice4 ,boil it for ten minutes in water4 ,drain4 ,add to the stock4 ,simmer until the rice is tender4 ,put through a fine sieve4 ,add to the stock4 ,mix in the cheese4 ,add the liaison of cream and eggs 7see p4 #ej74 ,quenelles of chicken 7see p4 #aje7 can be added if desired1 or rice balls 7see p4 #ajg74 ,cucumber ,soup #a cucumber #a pints white stock #a oz4 butter #a onion ,small handful of sorrel ,a little chervil #a gill of cream #b eggs ,cut the cucumber into thin slices4 ,sprinkle salt over them4 ,leave them for an hour4 ,drain4 ,put them in a sauce-pan with the butter1 the onion1 chervil and sorrel finely minced4 ,add the stock4 ,season4 ,simmer for twenty minutes4 ,add the liaison of cream and eggs and serve4 ,dutch ,soup #b carrots #b turnips #a cucumber #a quart chicken or veal broth ,yolks of #c eggs #a gill of cream ,tea-spoonful butter #a gill cooked ,french beans #a gill cooked young peas ,cut the carrots1 turnips and cucumber into olive-shaped pieces4 ,blanch for three minutes in boiling water4 ,add to the stock1 and simmer until the vegetables are tender4 ,take off the fire4 ,season4 ,add the yolks and cream and butter 7in small pieces74 ,stir over the fire until the soup thickens4 ,put the freshly cooked peas and beans 7cut into dice7 into the soup tureen4 ,pour the soup over them4 ,flemish ,soup #a quart veal stock #a handful spinach and sorrel pint cream #c yolks of eggs ,boil the chopped spinach and sorrel in the stock until tender4 ,season4 ,just before serving add the liaison of eggs and cream4 ,stir continually until it thickens4 ,serve with crotons 7p4 #ajc74 ,friar's ,chicken #a quart veal stock #a chicken #c yolks of eggs #a pint cream or milk #b table-spoons chopped parsley ,cut the chicken into joints4 ,scald and skin them4 ,add them to the stock4 ,season4 ,bring to the boil4 ,simmer gently for an hour4 ,skim from time to time4 ,strain4 ,add the liaison of egg and cream1 and the parsley4 ,italian ,macaroni ,soup--,i #e ozs4 macaroni #b ozs4 butter #a quart white stock pint cream or milk #c yolks of eggs #a oz4 grated ,parmesan ,cut the macaroni in boiling water1 adding butter1 salt and pepper4 ,boil for half-an-hour4 ,drain4 ,cut in half-inch lengths4 ,heat the white stock4 ,add the macaroni to it4 ,simmer another half-hour4 ,add liaison of eggs and cream 7or milk7 and the grated cheese4 ,macaroni ,soup--,,ii lb4 macaroni ,a little more than #a quart chicken stock ,about #cj forcemeat balls #d yolks of eggs #a gill of cream ,boil the macaroni for ten minutes in cold water4 ,drain it4 ,cut it in finger-lengths4 ,cook it again for fifteen minutes in a little clear chicken stock4 ,in a hot dish lay first a layer of macaroni1 then one of small chicken forcemeat balls 7see p4 #ajd71 then another layer of macaroni1 etc4 ,heat a quart of clear chicken stock to boiling point4 ,add a liaison of the yolks of four eggs and a gill of cream4 ,strain4 ,serve in a soup tureen with the dish of macaroni and forcemeat balls4 ,russian ,soup #b kidneys #b small onions lb4 mushrooms #a dozen small olives #c gherkins #a quart strong stock ,yolks of two eggs ,melt the butter and fry the kidneys and onions 7finely cut up7 in it very gently for five minutes4 ,cook the mushrooms separately4 ,put the kidneys1 onions1 mushrooms1 olives and gherkins 7finely sliced7 in a hot soup tureen4 ,pour over them a quart of rich1 dark1 well-seasoned brown stock1 which has been thickened with the yolks of two eggs4 ,turkish ,soup #a quart of veal or beef stock a tea-cup of rice #b yolks of eggs #a table-spoon cream ,boil the rice and stock together until the rice is tender4 ,press through a sieve4 ,season4 ,add the yolks and cream4 ,serve with crotons4 ,water-cress ,soup #c potatoes #a handful chopped water-cress #a quart stock 7or water7 #b yolks of eggs #a table-spoon cream #a oz4 butter #a tea-spoon white roux ,peel and wash the potatoes4 ,cook them in a little stock4 ,when tender mash them and put through a sieve4 ,add them to the rest of the stock4 ,put back on the fire4 ,heat gently4 ,add a tea-spoonful of white roux 7see p4 #ab74 ,add the butter in small pieces4 ,make a liaison of the eggs and cream4 ,stir into the soup4 ,add the water-cress uncooked4 ,serve at once1 before the water-cress becomes limp4 ,white ,chicken ,soup ,the water in which a fowl has been boiled ,the carcase and bones of the fowl #a pint milk or cream #a table-spoon chopped onion #b table-spoons 0 celery ,yolks of two eggs #a gill chopped and cooked carrot and green peas ,add the bones and carcase of the fowl1 the onion1 celery and seasoning to the water in which a fowl has been boiled4 ,simmer till reduced to one quart4 ,strain and thicken with a white roux of butter and flour4 ,add the liaison of cream 7or milk7 and eggs4 ,put the cooked carrot and peas in the soup tureen1 and pour the soup over them4 ,white ,veal ,soup #b lbs4 knuckle of veal #a quart water #a onion ,half pint of milk or cream #b yolks of eggs #a table-spoon butter #a 0 flour ,wipe the veal and cut it into small pieces4 ,cover with cold water and heat slowly1 skimming constantly4 ,season with salt1 three or four pepper-corns1 and a chopped onion4 ,simmer for three hours until reduced by half4 ,strain4 ,allow it to cool4 ,remove the fat4 ,put in the stew-pan again1 and when boiling thicken with white roux made of table-spoon butter and a level table-spoon of flour 7see p4 #ab74 ,add a half pint of milk and eggs4 ,season again4 ,serve with fried bread4 ,vegetable ,pures ,,page ,pure of ,asparagus #fa 0 ,black ,beans #fb 0 ,broad ,beans #fc 0 ,carrots #fc 0 ,endive #fd 0 ,green ,peas--,i #fe 0 ,green ,peas--,,ii #fe 0 ,italian ,dried ,green ,peas #ff 0 ,lentils #fg 0 ,onions #fh 0 ,rice #fh 0 ,turnips #fi 0 ,winter ,vegetables #fi ,when passing vegetables or meat through a tammy or fine sieve1 it will be easier if they are kept continually moistened with a little of the stock or milk with which the pure is to be made4 ,pures having been passed through the sieve or tammy1 can1 if not required at once1 be set aside until wanted4 ,but a pure that has reached this point must on no account be re-heated or have milk or cream added to it until just before it is to be served4 ,when re-heating1 if a meat pure1 it should not be allowed to boil1 or even be made hotter than is absolutely necessary4 ,allow all vegetable pures to boil up quickly for several minutes after the pure and stock have been mixed4 ,this will clarify them4 ,all scum should be carefully removed4 ,when this is done1 the butter and milk or cream can be added4 ,a little white or brown roux well mixed with pures a minute or two before serving will prevent the actual pure from separating from the stock4 ,pure of ,asparagus #a bundle of asparagus #a handful spinach #a small onion #a quart white stock pint milk or cream #a oz4 butter ,break off all that is tender of each piece of asparagus4 ,scrape and wash them4 ,leave them in cold water for half-an-hour4 ,drain them4 ,put them in a sauce pan with a handful of spinach and a small onion4 ,when tender take all out and drain again4 ,add to them a quart of white stock4 ,season4 ,boil gently for ten minutes4 ,put through a tammy4 ,heat slowly again1 season and add the butter and scalded cream4 ,this soup may be deepened in colour by adding a little spinach colouring 7p4 #ajd74 ,serve with crotons 7p4 #ajc74 ,pure of ,black ,beans pint black beaus #a quart water #a carrot 7grated7 #a onion head celery #a table-spoon butter #a 0 brown roux #b ozs4 raw ham or salt pork #b cloves #a bouquet herbs #a lemon #b hard-boiled eggs #a glass sherry ,soak the beans over night4 ,drain4 ,put them in a sauce-pan with one quart cold water1 and the ham or pork1 the celery1 grated carrot1 herbs and cloves pounded4 ,slice the onion4 ,fry it in the butter4 ,add it to the beans1 etc4 ,simmer for four or five hours4 ,as the water boils away add cold water to keep it to the same quantity4 ,put through a sieve4 ,return to the fire4 ,season with salt1 pepper1 and a little mustard4 ,stir in a table-spoonful of brown roux 7see p4 #ac74 ,just before serving add the juice of half a lemon and a glass of sherry4 ,slice the hard-boiled eggs and half a lemon and put in the soup tureen4 ,pour the soup over it4 ,force-meat balls 7p4 #ajd7 also may be served with this pure4 ,pure of ,broad ,beans #a pint of beans #a slice of bacon or salt pork #b sprigs of parsley #c small onions and one clove head of celery #a quart water or stock pint milk or cream #a table-spoon butter #a 0 flour ,boil the beans1 one onion1 parsley1 celery and clove1 in one quart of water or stock1 until tender4 ,rub through a sieve into a basin1 and set aside4 ,slice and boil two onions until tender4 ,drain them4 ,melt the butter in a sauce-pan4 ,add the onions and a little nutmeg and fry until a good brown1 stirring in the flour and mixing it smooth4 ,add the boiling milk4 ,boil for several minutes1 stirring all the time4 ,press through a sieve1 and add to the pure of beans4 ,season4 ,heat gently4 ,serve with crotons4 ,pure of ,carrots #b large carrots #a 0 onion #a 0 turnip #a quart beef stock ,scrape the carrots1 and slice them finely1 using the red outside part only4 ,slice the other vegetables4 ,put all together in a sauce-pan with the stock4 ,cook until tender4 ,rub through a sieve4 ,return to the fire4 ,season and add a small lump of sugar4 ,serve with crotons4 ,pure of ,endive #c large endives #a pints chicken stock #a table-spoon white roux pint cream or milk #b ozs4 butter ,discard all but the white hearts of the endives4 ,wash them thoroughly1 and boil them in salt water for ten minutes4 ,drain them and put them to stew very gently for quarter of an hour with the butter1 stirring continually4 ,then add half a pint of white chicken stock1 and simmer for an hour4 ,pass through a tammy4 ,return to the fire and add a pint more stock4 ,let it boil up4 ,season4 ,add the white roux 7p4 #ab71 butter and the boiling cream4 ,colour with spinach colouring 7see p4 #ajd74 ,pure of ,green ,peas--,i #a pint of green peas #a turnip #a small onion #a piece of mint #a oz4 of butter #a quart brown stock ,stew the vegetables with the butter1 one pint of stock1 and a little celery seed1 until they are quite tender4 ,rub them through a fine sieve or tammy4 ,return to the fire4 ,add the rest of the stock4 ,season1 and add a lump of sugar and spinach colouring 7see p4 #ajd74 ,whenever possible1 use half a head of celery finely chopped1 instead of the celery seed4 ,pure of ,green ,peas--,,ii #a pint of peas #b small onions #a cabbage lettuce #a bouquet herbs #a quart stock #a table-spoon white roux #a gill cream ,stew the peas1 onion 7sliced71 lettuce and a bouquet of herbs in the butter very gently for ten minutes4 ,add to them the hot stock4 ,bring to the boil4 ,simmer for half-an-hour4 ,pass through a tammy4 ,re-heat gently4 ,season4 ,stir in the roux 7p4 #ab7 and a gill of cream4 ,serve with crotons1 or add to the soup some young cooked peas4 ,pure of ,italian ,dried ,green ,peas pint of peas head of celery #a pints of stock or water pint cream or milk #a table-spoon butter ,soak the peas over night4 ,put them and the celery1 chopped1 on to boil with the water or stock4 ,boil till very tender4 ,put through a hair sieve or tammy4 ,put back on the fire and heat gently4 ,season4 ,colour with spinach colouring4 ,just before serving add the butter1 in small pieces1 and1 when it has melted1 the boiling cream4 ,serve with crotons 7see p4 #ajc74 ,pure of ,lentils #a pint of lentils #a head of celery #a onion #a turnip #a carrot #a slice of ham #c pints stock or water #a gill of cream ,soak the lentils in water over night4 ,let the vegetables 7which should be cut up7 and the ham stew gently in the butter for ten minutes4 ,strain the lentils from the water they have soaked in4 ,put them with the ham1 vegetables and stock into a sauce-pan4 ,bring to the boil and simmer for two hours4 ,strain off the liquid4 ,pound and mash the lentils1 etc41 and pass them through a sieve4 ,return them to the liquid4 ,boil up again4 ,add a tea-spoonful of powdered sugar1 seasoning and the cream1 scalded4 ,serve with fried bread 7see p4 #ajc74 ,pure of ,onions #f onions #a small turnip head celery #a quart white stock #b ozs4 butter pint cream or milk #ab button onions ,cook the large onions1 turnip1 celery and butter with the stock until very tender4 ,at the same time prepare and boil the button onions until soft4 ,put the vegetables and stock through a fine sieve4 ,return to the fire4 ,add the cream or milk1 scalded1 and the button onions4 ,season4 ,pure of ,rice #d table-spoons rice #a pint stock #a pint milk or cream #a onion #a carrot 7grated7 ,bay leaf cup fine bread crumbs #a oz4 butter ,wash and parboil the rice4 ,add it to the stock with a grated carrot1 the sliced onion 7which should have been fried a light brown in the butter71 and the bread crumbs4 ,simmer for half-an-hour4 ,pass through a fine sieve4 ,return to the fire4 ,add the scalded milk or cream1 and season4 ,serve with crotons 7see p4 #ajc74 ,pure of ,turnip #d turnips 7preferably yellow7 #a large onion #a carrot #a piece of celery #d ozs4 butter #a pints stock or water pint milk or cream ,slice the vegetables finely and stew them in the butter4 ,add half a pint of the stock hot and simmer until the vegetables are very tender4 ,put through a sieve4 ,add the rest of the stock4 ,heat4 ,season4 ,just before serving add the scalded milk or cream4 ,pure of ,winter ,vegetables #a onion #a carrot #a large turnip small cabbage head of celery pint of stewed tomatoes #a quart of water or stock ,bouquet of sweet herb ,table-spoon butter #a gill cream or milk ,chop all the vegetables but the cabbage and tomatoes very fine4 ,put them in a sauce-pan with the water or stock and boil4 ,cook the cabbage separately4 ,when the vegetables are tender1 add the cabbage4 ,simmer ten minutes4 ,add the tomatoes and a bouquet of herbs4 ,boil for quarter of an hour4 ,rub through a sieve4 ,return to the fire4 ,season4 ,add the butter and the cream4 ,meat ,pures ,,page ,pure of ,fowl la ,reine #gc 0 0 la ,reine ,margot #gc 0 ,hare #gd 0 ,pheasant #ge 0 ,rabbit #ge ,whenever a piece of meat or fowl is added to a soup1 it must be added as late as possible1 and the soup must not be allowed to boil after it has been added1 or even made very hot4 ,if it boils the pure will curdle4 ,should it by accident do so1 it is possible to remedy it by adding a little more stock to the soup1 putting it all through a tammy again1 and then warming it gently4 ,pure of ,fowl la ,reine #a large tender fowl lb4 boiled rice #a pints water pint cream ,roast the fowl4 ,cut off all the meat from it4 ,chop it and pound it4 ,break the bones and carcase of the fowl4 ,put them and the skin in a sauce-pan with the water4 ,bring to a boil and simmer for an hour or two4 ,skim and strain4 ,add it to the pounded meat4 ,pass through a tammy4 ,add the scalded cream4 ,season4 ,pure of ,fowl la ,reine ,margot #a fowl #a quart water pint cream #c ozs4 pounded almonds #a tea-cup bread crumbs ,boil the fowl in a quart of water4 ,when the fowl is tender1 take it out and set it aside4 ,skim the broth and pour it into a basin4 ,cut all the meat off the fowl4 ,chop it very fine and pound it4 ,add to it the bread crumbs 7which must be very finely grated71 and the pounded almonds4 ,put all through a tammy and add to the broth4 ,season4 ,add the boiling cream4 ,the yolks of three eggs can also be added if desired 7see p4 #ej74 ,pure of ,hare #a small hare #a quart water or consomm #a small bouquet of herbs #b ozs4 butter #b ozs4 boiled rice pint ,sauterne ,skin and clean the hare4 ,cut it up into small pieces4 ,melt the butter in a large sauce-pan4 ,add the pieces of hare to it with a small bouquet of herbs4 ,fry them a good brown colour4 ,add the water or stock4 ,bring to the boil4 ,simmer an hour-and-a-half4 ,strain off the broth4 ,cut off all the meat from the hare4 ,chop and pound it4 ,add the rice4 ,dilute with the broth and pass through a tammy4 ,heat the pure gently when required1 adding the ,sauterne4 ,season4 ,serve with fried crotons4 ,pure of ,pheasants #a pheasant #a quart stock #c ozs4 boiled rice #a table-spoon glaze ,roast the pheasant until it is thoroughly done4 ,cut off all the meat4 ,set aside the white meat4 ,put the rest with the bones and stock into a sauce-pan4 ,bring to the boil and simmer for an hour4 ,chop and pound the meat4 ,add the rice to it4 ,dilute with the strained stock4 ,pass through a tammy4 ,add the table-spoonful of glaze 7see p4 #ad74 ,serve with crotons4 ,pure of ,rabbit #a rabbit #a pints water #b ozs4 barley or rice 7well boiled7 pint cream #a table-spoon brown roux ,roast the rabbit1 seasoning it with salt1 pepper and nutmeg4 ,when it is done1 cut off all the meat4 ,put the bones with the water to make a stock and simmer an hour or two4 ,skim and strain4 ,chop the meat and pound it4 ,when the stock is ready1 put it with the meat and barley or rice through a tammy4 ,when ready to serve1 heat the pure gently1 and add the roux 7see p4 #ab74 ,season1 and add half a pint of scalded cream4 ,quenelles of rabbit may be served with this pure 7see p4 #aje74 ,bisques ,,page ,crab ,bisque #gh ,lobster ,bisque #gh ,oyster ,bisque #gi ,crab ,bisque #a large crab #a pints white stock ,bread crumbs or rice #b yolks of hard-boiled eggs pint cream #a glass white wine 7,sauterne or ,rhenish7 ,take out all the meat1 setting that from the claws aside4 ,pound the rest of the meat with the pulpy part4 ,add to it about half its weight in fine bread crumbs or boiled rice1 and the yolks4 ,dilute with the stock4 ,rub through a tammy4 ,heat very gently1 taking care that it does not boil4 ,season with salt and cayenne4 ,add half a pint of boiling cream1 and1 if desired1 a glass of white wine1 and the shredded meat from the claws4 ,lobster ,bisque #a hen-lobster #a pints white stock head of celery #b ozs4 butter pint cream or white wine 7,sauterne or ,rhenish7 ,remove the meat from a hen-lobster4 ,set aside the coral and dry it4 ,cut up the meat into very fine shreds and fry them for five minutes in the butter1 with the chopped celery and pepper and salt4 ,add the stock and boil for half-an-hour4 ,drain off the stock4 ,pound the meat and pass it through a tammy4 ,when required1 return the stock and pure to the fire4 ,heat gently and stir continually1 stir in the coral which should have been rubbed through a very fine sieve when dry4 ,season and add a few drops of lemon juice1 the scalded cream or half a pint of hot white wine4 ,do not allow the bisque to boil4 ,oyster ,bisque #a pint oysters #a pint stock #a pint milk #a gill cream #a blade mace ,nutmeg #d ozs4 butter ,boil the oysters gently for quarter of an hour in the stock1 adding to it one ounce of butter and the spices4 ,take off the fire and drain4 ,set aside the stock4 ,chop the oysters very fine4 ,melt two ounces of butter and add them to it4 ,stir in the flour gradually and smoothly4 ,add the stock1 and a pint of milk4 ,boil for ten minutes1 stirring continually4 ,rub through a tammy4 ,return to the fire4 ,add a gill of boiling cream and an ounce of butter in small pieces4 ,stir the bisque until it is melted1 but do not allow it to boil4 ,season4 ,serve with crotons 7see p4 #ajc74 ,fish ,soups ,,page ,bouillabaisse #hb ,fish ,soup #hc ,oyster ,soup #hd ,salmon ,soup #hd ,bouillabaisse ,about #c lbs4 of fish #b onions #b table-spoons of olive oil a lemon #b small tomatoes #a glass white wine #a laurel leaf #d pepper corns #a table-spoon chopped parsley ,bread ,wash the fish and cut it across in slices of different sizes4 ,take a large iron sauce-pan1 fry the onions with olive oil in it4 ,when they are coloured a good brown add the fish to the sauce-pan and just cover it with warm water4 ,add also a laurel leaf1 the inside of half a lemon 7from which the pips have been removed71 two small tomatoes 7peeled and the seeds taken out7 cut in dice and a glass of light white wine1 the pepper-corns and salt4 ,make up a big fire4 ,set the sauce-pan on it and let the contents boil violently for twelve to fifteen minutes4 ,then add a table-spoon of chopped parsley4 ,let it continue boiling for a minute4 ,in a warmed soup tureen put a number of slices of roll or bread4 ,pour the liquid over them4 ,see that they become thoroughly soaked with it4 ,add the best of the fish and serve4 ,the best fish to use for ,bouillabaisse are cod1 whiting1 mullet1 sole1 turbot and langouste4 ,it is absolutely essential that all the fish used should be perfectly fresh4 ,in ,france #d cloves of garlic would be added with the tomatoes1 but this is optional4 ,fish ,soup #a lb4 cod or halibut #a quart milk #a sliced onion #a table-spoon white roux ,cook the fish in boiling salted water until it flakes easily4 ,drain it4 ,take away the bones and skin and rub the fish through a sieve4 ,put the sliced onion in the milk and boil for ten minutes4 ,remove the onion4 ,add the white roux 7see p4 #ab7 to the milk4 ,stir till well mixed4 ,add the fish4 ,season4 ,oyster ,soup #a pint oysters pint water #a pint milk #a gill thick cream #a table-spoon white roux ,cover the oysters with the cold water4 ,after a little while remove them4 ,strain the liquor4 ,put it on to boil and skim4 ,when clear add the oysters4 ,let them simmer until their edges ruffle and their bodies grow plump4 7,this should take about five minutes47 ,take out the oysters1 set them where they will keep warm4 ,add the liquor to the milk1 which should be boiling4 ,add the roux 7see p4 #ab7 and seasoning4 ,simmer five minutes4 ,add the boiling cream4 ,add the oysters4 ,salmon ,soup lb4 salmon #a quart white stock #b anchovies head of celery ,a piece of parsley #a clove #a gill cream #a table-spoon white roux ,let half a pound of the salmon stew gently with the chopped anchovies1 in two ounces of butter1 for twenty minutes1 being very careful that it does not brown4 ,add the stock1 the celery1 cut fine1 parsley1 spice and herbs4 ,bring to the boil4 ,add the white roux 7p4 #ab74 ,simmer for an hour-and-a-half4 ,put through a tammy4 ,return to the fire4 ,add the boiling cream4 ,season and serve at once4 ,broths ,,page ,barley ,broth #hg ,chicken ,broth #hg ,cockie ,leekie #hh ,game ,broth #hi ,hotch ,potch #ij ,potato ,broth #ij ,scotch ,broth #ia ,sheep's ,head ,broth #ib ,barley ,broth #b lbs4 lean mutton lb4 barley #b turnips #b carrots #a leek or onion #b table-spoons chopped parsley #b quarts of water ,trim the mutton and cut it into small dice-shaped pieces4 ,put it with the barley in a sauce-pan4 ,cover with the water4 ,bring to a boil4 ,simmer for two hours1 skimming from time to time4 ,add the vegetables1 which should be finely chopped1 and the parsley4 ,season4 ,simmer for forty minutes4 ,chicken ,broth #a chicken #a quart cold water #a onion #b table-spoons of rice ,clean the chicken4 ,separate it into joints1 removing all skin and fat4 ,put it into a sauce-pan and cover with the cold water4 ,add the onion sliced4 ,simmer until the chicken is tender4 ,remove the breast of the chicken from the sauce-pan4 ,let the rest continue to simmer until the meat comes clean away from the bones4 ,strain off the broth4 ,remove the fat4 ,take two table-spoonfuls of rice which has already been washed and soaked for half-an-hour4 ,put the broth on the fire again4 ,add to it the rice4 ,season4 ,add the breast of the chicken cut in small pieces4 ,simmer until the rice is tender4 ,a cup of scalded cream can be added just before serving4 ,cockie ,leekie #a fowl #b lbs4 shin of beef or knuckle of veal #b quarts of water #ab leeks ,skin the fowl and cut it into joints4 ,put it in a stew-pan with the meat 7which should not be cut up7 and cover with the water4 ,bring to a boil4 ,let it simmer for two hours4 ,skim4 ,cut off the coarser part of the leeks1 and cut the best parts into pieces about an inch long4 7,the leeks are improved by being soaked in water for two hours before using47 ,add to the soup4 ,simmer for half-an-hour4 ,take out the meat and fowl4 ,cut the breast of the fowl into small pieces and return to the soup4 ,season4 ,a tea-cupful of boiled rice can be added if wished4 ,game ,broth ,two or three birds 7any kind of game7 #b quarts of cold water #a whole carrot #a whole turnip tea-cup chopped white cabbage #c potatoes sliced #a dozen small onions #a head of celery ,cut the game into small pieces1 cover with two quarts of cold water4 ,add an onion1 two carrots1 a turnip and several pieces of celery4 ,bring to a boil4 ,simmer very gently for four hours4 ,strain off the broth4 ,choose the best pieces of meat from the game1 cut them up into neat pieces4 ,add to the broth4 ,put back on the fire1 and add a head of celery very finely sliced1 a dozen small onions1 and three large potatoes cut in slices4 ,simmer gently for about three quarters of an hour4 ,add the cooked chopped cabbage1 and simmer another five minutes4 ,hotch ,potch #b lbs4 lean mutton from the neck #b quarts cold water #a large carrot #a turnip #b onions #a cabbage #a small cauliflower pint of shelled peas ,cut the mutton into dice-shaped pieces1 removing the fat and skin4 ,put it in a sauce-pan with the water and bring to the boil4 ,let it simmer gently for two hours4 ,skim4 ,season4 ,add all the vegetables1 finely chopped1 except the cabbage 7of which the heart only should be used and which should be cooked separately74 ,simmer two or three hours4 ,add the cabbage4 ,potato ,broth ,the water in which a joint of mutton has been boiled #a oz4 ham #a oz4 butter #a small onion #c large potatoes ,reduce the water to one quart4 ,strain1 and remove the fat4 ,chop one ounce of lean ham very fine4 ,melt an ounce of butter in a sauce-pan1 and in it fry the ham and a small sliced onion until a rich brown4 ,add this to the broth and simmer thirty minutes4 ,strain4 ,season4 ,pare and slice three large potatoes4 ,add to the broth4 ,bring to the boil4 ,simmer for forty minutes4 ,scotch ,broth #b lbs4 scrag end neck of mutton #a lb4 best end 0 0 #b quarts water #b carrots #b turnips #c small onions or #b leeks ,small head of celery #a table-spoon chopped parsley #c table-spoons barley which has been soaked several hours ,soak the scrag end in cold water for an hour4 ,remove the skin very carefully and part of the fat4 ,put on to boil with two quarts of cold water4 ,when it boils skim it4 ,set back to simmer for two hours4 ,strain4 ,put the strained broth into a sauce-pan4 ,add to it the best end of the neck1 either in cutlets or using the meat only 7cut in neat pieces7 and the barley4 ,bring to the boil4 ,simmer two hours4 ,skim4 ,add the vegetables cut into small dice-shaped pieces4 ,season4 ,simmer till vegetables are tender4 ,add parsley4 ,sheep's ,head ,broth #a sheep's head #a tea-cup pearl barley #b quarts cold water #c onions and two cloves #a turnip #a carrot ,bouquet of herbs ,glass of white wine ,mushroom ketchup ,remove the brains from a sheep's head1 and clean it4 ,leave the head in water over night4 ,the next day put the head in a sauce-pan with the water and barley4 ,bring to a boil4 ,throw in a little cold water4 ,skim4 ,simmer for an hour1 stirring from time to time4 ,add the vegetables1 cut up finely1 and herbs4 ,simmer three or four hours until head is tender4 ,strain off the broth from the head4 ,put the vegetables through a sieve and add to the broth4 ,let it stand till cold4 ,remove the fat4 ,take the best of the meat from the head4 ,cut it into small pieces4 ,put them with the broth in a sauce-pan4 ,heat gently4 ,add a wine-glass of white wine and a little mushroom ketchup just before serving4 ,broths and ,soups for ,invalids ,,page ,beef ,essence #ie ,beef ,tea--,i #ie ,beef ,tea--,,ii #if 0 0 --,,iii #if ,calves' ,foot ,broth #ig ,chicken ,broth #ih 0 ,custard #ih 0 ,panada #ii ,game ,panada #ii ,chicken ,tea #ajj ,mutton ,broth #ajj ,veal ,broth #aja ,it is essential in making invalid soups that the meat used should be uncooked and very good4 ,for beef tea use steak or shin of beef4 ,every piece of skin1 membrane and fat should be carefully removed from the meat to be used4 ,vegetables1 spice and seasoning should not be used unless permitted by the doctor4 ,when soup has to be made quickly a little time can be saved by removing the fat from it while it is still hot 7see p4 #c74 ,beef ,essence ,cut up a lean piece of juicy rump steak into small pieces4 ,put these into a closely covered jar without any water4 ,stand the jar in a large sauce-pan containing cold water4 ,heat slowly and keep just below boiling point4 ,when the meat in the jar is white1 it is done4 ,this should be in about two hours4 ,strain off the juice1 pressing the meat while doing so in order that none may be left in it4 ,season with a little salt4 ,,or1 ,place the meat in a closely covered jar in a moderate oven1 leaving it there for three hours4 ,strain as above4 ,in both cases the essence should be kept in a cold place4 ,it must not be boiled when it is heated4 ,it can be made into beef tea by adding boiling water to it4 ,beef ,tea--,i #a lb4 very juicy rump steak or shin of beef #a cup cold water ,cut the meat into very small pieces4 ,put these in a bowl and cover with a cup of cold water4 ,cover the basin and leave for three or four hours4 ,then1 squeezing the meat firmly1 drain off all the liquid4 ,strain this1 add a little salt1 and when required heat very gently4 ,it is best to do this in a bain marie1 as it curdles easily 7see p4 #aaj74 ,add another cup of cold water to the meat1 and proceed as for the first cup4 ,beef ,tea--,,ii #a lb4 steak or shin of beef #b pints water ,cut the meat1 which must be lean and juicy1 into small pieces4 ,put them into a stew-pan and cover with a quart of water4 ,heat very gently4 ,skim whenever necessary4 ,simmer for a little more than an hour4 ,strain through muslin into a basin4 ,let it stand until cool4 ,remove the fat4 ,pour off the clear beef tea very gently from the dregs4 ,beef ,tea--,,iii #d lbs4 of steak or shin of beef #b lbs4 bones #b quarts cold water ,break and crush the bones4 ,cut the meat into small pieces4 ,put into a stew-pan and cover with the cold water4 ,heat very slowly4 ,simmer for three hours4 ,add a little salt4 ,strain into a basin4 ,allow it to cool4 ,remove any fat very carefully4 ,pour off the clear liquid carefully from the dregs4 ,if allowed1 a little carrot and celery may be cooked with the beef tea4 ,calves' ,foot ,broth 7or ,jelly7 #b calves' feet #b quarts cold water #b table-spoons sugar ,juice of half a lemon ,glass of good white wine ,scald and clean the feet4 ,split and break them4 ,put into a stew-pan and cover with two quarts of cold water4 ,heat very slowly and simmer until reduced to about a pint and a half4 ,strain4 ,when cold remove the fat4 ,add sugar and lemon juice4 ,return to the fire4 ,let it boil for five minutes1 stirring continually4 ,skim thoroughly4 ,add the wine4 ,strain through a jelly bag1 and keep in a cold place4 ,in making broth1 the wine may be omitted1 and in its place the beaten yolk of an egg added4 ,in which case it will only be necessary to strain it instead of passing it through a jelly bag4 ,sago or tapioca1 which has been boiled till tender1 should be added4 ,chicken ,broth ,one chicken #a quart of cold water ,juice of a lemon ,boiled rice or vermicelli ,cut up a chicken into small pieces4 ,remove the meat from the bones as much as possible4 ,crush the bones4 ,cover meat and bones with a quart of water4 ,heat very slowly4 ,simmer until perfectly tender4 ,when tender strain off the liquid4 ,let it get cool4 ,remove the fat4 ,heat again1 adding a little salt and a few drops of lemon juice4 ,allow the broth to boil for five minutes4 ,strain through a napkin4 ,add a little well boiled rice or vermicelli1 and a little of the white meat of the chicken cut in dice4 ,chicken ,custard #a chicken #c pints of cold water #b yolks of eggs ,clean1 skin and cut up a young chicken4 ,put it into a stew-pan with about three pints of cold water4 ,heat very slowly4 ,skim carefully when it boils4 ,allow it to simmer for an hour4 ,strain off the liquid through a napkin4 ,to each half pint of broth add the yolks of two eggs4 ,put in a double boiler and stir until it thickens 7see p4 #ej74 ,serve at once4 ,chicken ,panada #a chicken #a ,french roll #a quart cold water ,skin a chicken and boil it gently until tender4 ,remove it from the liquid and let it cool4 ,then cut off the white meat1 pound it in a mortar4 ,mix with it the crumb of a ,french roll that has been soaked in broth4 ,add a little of the broth the chicken was boiled in4 ,pass through a tammy4 ,dilute with broth4 ,salt4 ,heat gently1 but do not allow it to boil4 ,a table-spoon of well-boiled rice may be substituted for the crumb of a ,french roll4 ,game ,panada ,game panada is made in exactly the same way as chicken panada1 substituting a pheasant1 or a couple of partridges1 for the chicken4 ,chicken ,tea #a chicken #a quart cold water ,skin a chicken and divide it into pieces4 ,put in a stew-pan and cover with one quart of water4 ,simmer gently for a full hour4 ,strain4 ,allow it to cool4 ,remove the fat4 ,serve hot or cold4 ,mutton ,broth #a lb4 lean mutton #a pint cold water #b table-spoons boiled rice ,chop the mutton very fine4 ,put it in a stew-pan with one pint of cold water4 ,put it in a basin and cover it with the water4 ,cover the basin4 ,let it stand for an hour4 ,then heat very gently4 ,simmer for quarter of an hour4 ,strain4 ,remove the fat4 ,add the well-boiled rice4 ,veal ,broth ,a knuckle of veal ,a chicken #b quarts of water #b table-spoons well-boiled rice ,put a knuckle of veal and a chicken 7an old one will do7 into a large stew-pan4 ,cover with two quarts of water4 ,let it boil up gently4 ,skim4 ,simmer for three hours4 ,strain through a napkin4 ,allow it to cool4 ,remove the fat4 ,serve with a little boiled rice4 ,accessories ,,page ,crotons #ajd ,custards #ajd ,force-meat ,balls #aje ,green ,colouring #aje ,potato ,balls #ajf ,quenelles of ,chicken1 ,game1 ,hare1 ,rabbit #ajf ,quenelles of ,marrow #ajg ,rice #ajg ,rice 7savoury7 #ajh ,rice ,balls #ajh ,crotons ,several slices of stale bread #a oz4 of butter ,cut off the crust and cut the bread into small dice-shaped pieces4 ,fry them in the butter4 ,drain them on a sieve4 ,before serving1 put them for a few minutes in a quick oven4 ,custards for ,clear ,soup #d yolks of eggs #a gill consomm or water ,beat the yolks in a basin1 stir in the consomm or water4 ,add a little salt4 ,strain through a hair sieve into a shallow mould4 ,steam it until well set4 ,let it become quite cold4 ,put out on a wet cloth4 ,cut in squares or fancy shapes4 ,part of the custard may be coloured green with spinach colouring4 ,force-meat ,balls #a cup of meat of any kind #a tea-spoon finely chopped parsley #a salt-spoon thyme #a tea-spoon lemon juice #a yolk of egg 7raw7 #a table-spoon flour #a 0 butter ,chop the meat very fine1 season it highly1 and add the lemon juice1 thyme and parsley4 ,moisten with the yolk of egg4 ,roll into small balls4 ,flour them well4 ,melt the butter in a shallow pan4 ,when it is brown add the balls4 ,fry until brown4 ,green ,colouring ,pound some spinach in a mortar and put it through a hair sieve4 ,put the juice in a sauce-pan and boil it until it curdles4 ,put through a very fine sieve4 ,bottle4 ,potato ,balls 7,for ,potato or ,clear ,soups7 #b potatoes #a oz4 butter #a table-spoon thick cream #a egg ,boil the potatoes4 ,rub them through a sieve4 ,put them in a sauce-pan with the butter and cream4 ,season4 ,stir over a good fire until of a stiff consistency4 ,remove from the fire and put in a basin4 ,add the yolk of an egg and the beaten white4 ,form into small balls4 ,drop into boiling water4 ,boil two or three minutes4 ,quenelles of ,chicken1 ,game1 ,hare or ,rabbit #d ozs4 meat #b ozs4 bread-crumbs #b ozs4 butter #a whole egg and #a extra yolk ,chop and pound the meat4 ,soak the bread-crumbs in a little milk or broth4 ,mix all thoroughly together4 ,season4 ,pass through a sieve4 ,form into balls4 ,drop into boiling water or broth and simmer for three minutes4 ,the best meat should always be reserved for making quenelles4 ,quenelles of ,marrow #d ozs4 marrow #d ozs4 fine bread-crumbs #a egg tea-spoonful finely-chopped parsley ,mix all the ingredients thoroughly4 ,season4 ,roll in the hand in small balls4 ,boil in a little broth for fifteen minutes4 ,rice #a cup of ,carolina rice #b quarts boiling water #a table-spoon salt ,wash a cup of rice thoroughly4 ,drain it4 ,throw it into a large sauce-pan of salted boiling water and let it boil as fast as possible for twenty minutes4 ,do not stir4 ,drain4 ,put into cold water for ten minutes4 ,drain again4 ,when required warm it by steaming1 or set it in the oven1 leaving the door open4 ,savoury ,rice 7,to serve with ,clear ,soup7 ,prepare the rice as above4 ,add to it one cup of rich stock which has been highly seasoned4 ,steam to warm4 ,add a table-spoon of butter just before serving4 ,,or1 ,add a table-spoon of chopped onion which has been fried a rich yellow in a table-spoon of butter1 to the cooked rice4 ,moisten with a cup of stock and steam for ten minutes4 ,rice ,balls 7,for ,cream of ,rice or ,clear ,soups7 lb4 ,carolina rice #a oz4 butter #a oz4 grated ,parmesan #b yolks of eggs #a whole egg ,boil the rice until quite soft4 ,drain it4 ,put it in a sauce-pan with the butter1 cheese and yolks4 ,stir continually for five minutes4 ,season4 ,take off the fire4 ,turn out of the sauce-pan to cool4 ,when cold1 make into small balls4 ,beat the whole egg4 ,roll the balls first in a little flour1 then in the egg4 ,fry in very hot lard till a rich yellow4 ,sauces ,there is1 of course1 no end to sauces1 and in a book of this size it is impossible to do justice to their variety4 ,enough are1 however1 ,i hope1 given in the pages that follow for ordinary needs4 ,it is of the highest importance in making sauces that the materials used should be of the best4 ,fresh butter and the finest olive oil should be used4 ,when adding the yolks of eggs to sauces it is best to do so in a bain marie 7i4e4 to stand the sauce-pan in which the sauce is being made1 inside a larger one full of boiling water71 as they must never be allowed to boil1 and a quick fire easily burns them4 ,for thickening sauces1 etc41 see remarks on soup on p4 #ab4 ,hot ,sauces for ,fish ,,page ,black ,butter #aab ,dutch ,sauce #aab ,genoese ,sauce #aac ,italian ,sauce #aac ,matre d',hotel ,sauce #aad ,melted ,butter #aad ,anchovy ,sauce #aad ,cucumber ,sauce #aad ,egg ,sauce #aad ,shrimp ,sauce #aad ,oyster ,sauce #aae ,sauce ,hollandaise #aae ,black ,butter 7,for ,skate1 grilled ,mackerel7 #a gill vinegar #d ozs4 butter ,several small parsley leaves ,small piece of bay leaf ,boil the vinegar with the bay leaf until it is considerably reduced4 ,heat the butter in a pan until it becomes brown4 ,add the parsley leaves4 ,let them fry for a moment4 ,skim the butter4 ,remove the bay leaf from the vinegar4 ,add a little salt and pepper4 ,pour the butter and parsley leaves into it4 ,mix and serve4 ,dutch ,sauce ,butter1 size of an egg #a tea-spoon flour pint milk or cream ,juice of half a lemon #b yolks of eggs ,melt the butter in a sauce-pan4 ,stir in the flour and mix till perfectly smooth4 ,add the milk or cream4 ,boil for two or three minutes4 ,add lemon juice1 and just before serving1 stir in the two yolks4 ,after which do not allow the sauce to boil4 ,genoese ,sauce 7,for ,fillet of ,sole7 #a oz4 butter #b table-spoons olive oil #b yolks of eggs #a table-spoon vinegar ,put the oil and butter into a sauce-pan on the fire and stir till the butter is melted4 ,beat the yolks slightly4 ,add the vinegar to them4 ,season4 ,directly the butter is melted add the yolks and vinegar1 stirring continually over a bain marie until the sauce thickens4 ,half a tea-spoonful of mustard may be added4 ,italian ,sauce 7,for ,mackerel1 etc47 #b table-spoons olive oil #a oz4 butter #f chopped mushrooms #a shallot1 finely chopped #a tea-spoon chopped parsley #a clove #a wine-glass white wine #aj drops ,liebig's extract of meat ,put the butter and oil into a sauce-pan4 ,add the mushrooms1 shallot1 parsley and the clove4 ,cook for a few minutes4 ,add the wine and ,liebig4 ,simmer gently for forty minutes4 ,season4 ,pass through a sieve4 ,matre d',hotel #d ozs4 butter pint milk #a tea-spoon flour #a dessert-spoon finely chopped parsley ,juice of a lemon ,mix the flour and butter together till smooth4 ,melt in a sauce-pan4 ,add the boiling milk4 ,let all boil for three or four minutes1 stirring constantly4 ,add the parsley and lemon juice4 ,melted ,butter #a tea-spoon flour #d ozs4 butter #a gill boiling milk or water ,mix the flour and butter thoroughly in a basin4 ,when perfectly smooth put in a sauce-pan4 ,add to it the boiling milk or water4 ,let it boil for two or three minutes4 ,stir continually from left to right4 ,season4 ,to this sauce the raw yolk of an egg or a finely chopped hard boiled egg1 shrimps1 a little essence of anchovy1 or a table spoon of grated cucumber may be added2 when it becomes egg1 shrimp1 anchovy or cucumber sauce4 ,to the cucumber sauce add a tea-spoonful of lemon juice4 ,oyster ,sauce #b doz4 oysters #c ozs4 butter #a tea-spoon flour pint cream #a coffee-spoon lemon juice ,prepare the oysters and stew them in their own juice and the butter until plump and tender4 ,mix the flour with the cream1 until perfectly smooth4 ,bring to the boil and let it boil two or three minutes4 ,add it to the oysters1 etc4 ,stir quickly together4 ,season with salt1 a little cayenne and the lemon juice4 ,sauce ,hollandaise #d table-spoons vinegar #a blade mace #a tea-spoon flour ,yolks of #d eggs #c ozs4 butter ,season the vinegar1 add to it the flour and mix perfectly smooth4 ,add the mace4 ,bring to the boil and boil for two or three minutes4 ,take off the fire1 and take out the mace4 ,add the butter cut in small pieces1 and the well-beaten yolks4 ,stir continually1 in one direction1 over a bain marie4 ,serve directly the butter is melted4 ,hot ,sauces for ,roasts1 ,steaks1 ,cutlets1 etc4 ,,page ,brown ,sauce #aah ,cucumber ,sauce #aah ,dutch ,horse-radish ,sauce #aai ,matre d',hotel ,i4 #abj 0 0 ,,ii4 #abj ,mushroom ,sauce #aba ,onion 0 #aba ,sauce ,barnaise #abb ,sauce for ,chops and ,steaks #abb ,sauce ,piquante au ,citron #abc ,sauce ,robert #abc ,sauce ,vinaigrette #abd ,tomato ,sauce #abd ,brown ,sauce or ,cullis #c lbs4 lean veal #a lb4 raw lean ham #a oz4 butter #f mushrooms chopped #a carrot chopped #a onion chopped ,rind of a lemon ,small bouquet of herbs #a tea-spoon allspice #a quart brown stock lb4 brown roux ,slice the veal and ham4 ,add the vegetables1 spice1 lemon rind and herbs1 and brown slightly in a sauce-pan with the butter4 ,add the stock and brown roux 7see p4 #ac74 ,boil ten minutes4 ,stir continually4 ,put through a tammy4 ,cucumber ,sauce #a cucumber #b table-spoons brown stock #a oz4 butter #a table-spoon chopped parsley ,juice of half a lemon pint brown sauce ,peel and split the cucumber lengthwise in four pieces4 ,take out the seeds4 ,cut in small pieces4 ,put into salted water and boil gently for seven minutes4 ,take off and drain4 ,melt the butter and add to it the stock1 cucumber and parsley4 ,cook gently for half-an-hour4 ,add the brown sauce and lemon juice4 ,dutch ,horse-radish ,sauce 7,for ,roast ,beef or ,steak7 #a tea-cup horse-radish pint water #c ozs4 butter #c table-spoons flour #a gill cream #d yolks of eggs #c table-spoons elder vinegar ,scrape the horse-radish very finely1 and boil it for ten minutes in water4 ,drain off the water4 ,cook the horse-radish with the butter and flour for four minutes4 ,add the water in which the horse-radish was boiled1 stirring continually4 ,heat4 ,take off the fire4 ,add the hot cream and then the beaten yolks4 ,beat well together4 ,add pepper1 salt and the vinegar4 ,matre d',hotel--,i #b ozs4 butter #a table-spoon chopped parsley ,juice of half a lemon ,melt the butter4 ,skim it4 ,add the parsley 7and1 if liked1 a little finely chopped shallot71 salt1 pepper and lemon juice4 ,matre d',hotel--,,ii #d shallots #a tea-spoon chopped parsley #a tea-spoon chopped fennel #a dozen mushrooms #b ozs4 butter pint brown sauce or bchamel ,chop the shallots4 ,put them with the parsley1 fennel and mushrooms in a sauce-pan in which the butter has been melted4 ,cook gently for five minutes4 ,add the brown sauce or bchamel 7see pp4 #aah and #abf74 ,boil ten minutes4 ,season and add a squeeze of lemon juice4 ,mushroom ,sauce #b dozen small mushrooms #a oz4 butter #a table-spoon flour #a pint good gravy a lemon ,cook the mushrooms in the butter until brown and tender4 ,add the flour4 ,stir well in and brown4 ,pour the gravy over the mushrooms4 ,boil three minutes4 ,season and add a little lemon juice4 ,onion ,sauce 7,for ,roast ,mutton7 #d onions pint melted butter 7see p4 #aad7 ,slice and chop the onions finely4 ,boil until tender4 ,drain and add to the hot melted butter4 ,season4 ,if preferred1 the onion can be first passed through a fine sieve and then added to the melted butter4 ,sauce ,barnaise #e yolks of eggs #b ozs4 butter #a table-spoon chopped tarragon #a dessert-spoon vinegar ,put the yolks in a sauce-pan1 in a bain marie1 and stir into them one ounce of butter4 ,as soon as the eggs begin to thicken1 take off the fire4 ,add another ounce of butter1 the tarragon and vinegar4 ,this sauce should be of the consistency of a mayonnaise4 ,serve with roast meats4 ,sauce for ,chops or ,steak #b table-spoons red wine #b table-spoons ketchup #a tea-spoon butter #a tea-spoon vinegar ,stir altogether in a sauce-pan4 ,season and serve very hot4 ,sauce ,piquante au ,citron 7,for ,calf's ,head7 #b table-spoons chopped onions #a oz4 butter #a table-spoon flour #a gill white stock #a gill white wine #a lemon ,fry the onion in the butter1 with the flour1 until a rich yellow4 ,add to it the stock1 which should be boiling1 and the wine4 ,stir together4 ,add the juice of the lemon and a little of the grated rind4 ,simmer for quarter of an hour4 ,strain through a fine sieve4 ,sauce ,robert 7,for ,pork7 #c onions #a gill rich brown gravy #a tea-spoon made mustard #a tea-spoon vinegar #b ozs4 butter #a table-spoon flour ,chop the onions4 ,fry them in the butter4 ,add the flour4 ,mix quite smooth4 ,add the gravy1 salt and pepper4 ,simmer for half-an-hour4 ,skim4 ,add the mustard and vinegar4 ,serve with pork4 ,sauce ,vinaigrette #d table-spoons vinegar #a bay leaf #a table-spoon brown sauce #a table-spoon chopped shallots #b table-spoons chopped gherkins #a table-spoon capers #a table-spoon chopped parsley #a oz4 butter ,boil the vinegar for quarter of an hour with the bay leaf4 ,add the sauce 7see p4 #aah74 ,simmer five minutes4 ,remove the bay leaf4 ,add the shallots 7which should have been previously cooked in the butter and allowed to drain upon a sieve71 capers1 gherkins and parsley4 ,tomato ,sauce #f tomatoes an onion chopped #a clove #a slice of ham #a gill rich brown gravy #a table-spoon brown roux ,remove the seeds from the tomatoes4 ,stew them with the onion1 ham and clove in an enamel sauce-pan until well cooked4 ,rub through a tammy4 ,return to the sauce-pan4 ,add the gravy and brown roux 7see p4 #ab74 ,simmer for quarter of an hour4 ,hot ,sauces for ,fowls1 ,ducks1 ,rabbits1 etc4 ,,page ,apple ,sauce #abf ,bchamel ,sauce #abf ,bread ,sauce #abg ,celery ,sauce #abg ,gooseberry ,sauce #abh ,lemon ,sauce #abh ,parsley ,sauce #abi ,sauce la ,reine #abi ,white ,sauce #acj ,apple ,sauce ,set the required quantity of sour apples1 pared1 cored and sliced1 in a small pan inside a large sauce-pan containing boiling water4 ,let the water boil quickly until the apples are done4 ,mash them and add sugar to taste4 ,,or1 ,pare1 quarter and remove the core of several sour apples4 ,put them a sauce-pan with a little water4 ,boil up quickly4 ,do not stir until cooked4 ,then add sugar and mash4 ,bchamel #a lb4 veal #b slices ham #b pints water lb4 mushrooms #a onion ,bouquet of herbs #e table-spoons white roux #a pint of cream ,slice the veal1 ham1 mushrooms and onion and stew them gently for an hour and a half in the water4 ,thicken with the roux 7see p4 #ab74 ,add the cream4 ,boil for two or three minutes1 stirring continually4 ,strain4 ,bread ,sauce pint milk #a tea-cup bread-crumbs #a onion #b pepper-corns #a tea-spoon butter ,slice the onion and boil it in the milk with the pepper-corns until very tender4 ,strain off the milk and add it to the bread-crumbs which should be made from stale bread and be very finely grated4 ,allow the sauce to stand covered for a few minutes4 ,add the butter4 ,stir in thoroughly4 ,season and serve very hot4 ,celery ,sauce #a large head of celery pint milk or cream #a table-spoon white roux ,use the best of the celery only4 ,cut it in small pieces4 ,cook it in water until very tender4 ,put through a sieve4 ,add it to the cream or milk4 ,thicken with a small table-spoon white roux 7see p4 #ab74 ,season4 ,gooseberry ,sauce 7,for ,duckling or ,goose7 #a gill spinach juice pint stock pint gooseberries #a table-spoon sugar #a tea-spoon butter ,cook the gooseberries till tender4 ,rub them through a sieve4 ,put them in a sauce-pan on the fire4 ,add the sugar 7more if preferred7 and butter4 ,when thoroughly mixed1 add the stock with which the spinach juice 7see p4 #ajd7 has been mixed4 ,make very hot4 ,lemon ,sauce 7,for ,rabbit or ,fowl7 #a lemon #a liver of fowl or rabbit pint melted butter #a table-spoon chopped parsley ,cook the liver1 pound it and put it through a sieve4 ,peel the lemon1 cut the inside1 from which the pips must be removed1 into very small dice-shaped pieces4 ,add the lemon and liver to the melted butter4 ,heat gently1 but do not boil4 ,add the parsley4 ,parsley ,sauce ,small bunch of parsley pint melted butter ,boil the parsley for five minutes4 ,drain4 ,chop finely4 ,add to the melted butter4 ,,or1 ,to one gill of water in which a fowl has been boiled1 add one gill of cream1 one dessert-spoon white roux 7see p4 #ab71 seasoning and the boiled and chopped parsley4 ,sauce la ,reine pint veal stock lb4 mushrooms ,small bouquet of herbs an onion pint cream ,breast of a fowl ,juice of half a lemon #a tea-spoon flour ,let the veal stock simmer for half-an-hour with the mushrooms1 onion1 and herbs4 ,then strain4 ,thicken with the flour4 ,boil two or three minutes4 ,add the boiling cream4 ,set back on the fire and add the finely pounded breast1 lemon juice and seasoning4 ,do not allow the sauce to boil after the chicken has been added4 ,white ,sauce #a gill veal or chicken stock #a gill cream ,juice of half a lemon ,juice of half a ,seville orange ,mix all together4 ,heat gently1 stirring continually4 ,season4 ,hot ,sauces for ,game1 etc4 ,,page ,cream ,sauce #acb ,game ,sauce #acb ,german ,sauce #acc ,madeira ,sauce #acc ,orange ,sauce #acd ,sauce ,poivrade #acd ,sour ,cream ,sauce #ace ,cream ,sauce ,the gravy from two roasted birds #a gill cream ,stir the cream into gravy of the birds with which it is to be served4 ,season4 ,add a few drops of lemon4 ,game ,sauce #b onions ,a bouquet of thyme1 bay leaf and parsley ,several pieces of game #a slice of ham #a oz4 of butter #d table-spoons of ,madeira pint brown sauce 7see p4 #aah7 ,cut the onions1 ham and game into small pieces4 ,add to them the bouquet4 ,fry them gently in the butter4 ,add the ,madeira4 ,simmer twenty minutes4 ,add the sauce and simmer ten minutes4 ,pass through a sieve4 ,german ,sauce pint rich brown stock #a tea-spoon glaze ,pheasant bones #ab mushrooms #a glass white wine ,break the pheasant bones4 ,add them to the stock4 ,simmer half-an-hour4 ,add the mushrooms4 ,simmer till tender4 ,put through a sieve4 ,add glaze1 seasoning and glass of wine4 ,madeira ,sauce onion carrot #a bay leaf #b cloves #a slice ham #a gill brown stock or gravy pint brown sauce 7see p4 #aah7 #a glass ,madeira ,cayenne ,juice of half a lemon ,slice the onion and carrot4 ,put them1 with the bay leaf1 clove and the ham1 cut in small pieces1 in a sauce-pan4 ,cover with the brown stock4 ,boil up quickly4 ,simmer half-an-hour4 ,season4 ,add ,madeira1 brown sauce and lemon juice4 ,rub through a fine sieve4 ,colour with caramel colouring 7see p4 #ac7 if not dark enough1 and stir in the butter4 ,orange ,sauce #b ,seville oranges lemon #a glass red wine #a gill brown gravy #a lump of sugar ,grate the yellow part of the skin of one orange very finely4 ,add it to the brown gravy4 ,simmer a few minutes4 ,add the wine1 the juice of two oranges and half a lemon1 a little cayenne and the sugar4 ,serve with game or wild duck4 ,sauce ,poivrade #a oz4 butter #b onions #a carrot #b cloves #a bay leaf #a tea-spoon flour #a glass red wine #a glass water #a table-spoon vinegar ,melt the butter1 add the onions and carrot sliced1 the cloves1 bay-leaf and flour4 ,cook until a good brown1 then add the wine1 water and vinegar4 ,boil half-an-hour4 ,strain4 ,season with salt and whole pepper4 ,serve with game4 ,sour ,cream ,sauce #b ozs4 butter #b yolks of eggs #a table-spoon flour #a gill sour cream #a gill brown stock ,a little nutmeg ,a few drops of lemon juice ,cook the butter and flour together1 but do not brown4 ,take off the fire and add the yolks4 ,when thoroughly mixed add the cream and stock1 salt1 nutmeg and lemon4 ,heat but do not boil4 ,pass through a tammy4 ,heat again without boiling4 ,cold ,sauces ,,page ,anchovy ,butter #acg ,horse-radish ,sauce #acg ,mayonnaise ,sauce #ach ,mint ,sauce #ach ,sauce for ,cold ,fish #aci ,sauce ,gaillarde #aci ,sauce ,moutarde #adj ,sauce ,ravigote #adj ,sauce ,remoulade #ada ,anchovy ,butter #d ozs4 anchovies #f ozs4 butter ,wash and dry the anchovies4 ,pound them and put them through a sieve4 ,beat the butter to a cream and add to it the anchovies4 ,horse-radish ,sauce #b table-spoons grated horse-radish #a tea-spoon mustard #a dessert-spoon sugar #a table-spoon vinegar #b table-spoons thick cream ,it is essential in making this sauce that the horse-radish should be grated as fine as possible4 ,mix all together1 adding the vinegar slowly1 and the cream last of all4 ,mayonnaise ,sauce #a or #b raw yolks of egg ,olive oil ,vinegar ,put the yolk into a bowl and beat it slightly4 ,add the oil drop by drop1 stirring continually in one direction1 and working it well against the sides of the bowl4 ,when the sauce becomes thick1 the oil may be added more quickly4 ,continue adding oil until sufficient sauce has been made4 ,add vinegar1 salt1 pepper to taste4 ,this sauce should be made in a cold place and will take about fifteen minutes to make4 ,finely chopped tarragon1 chervil and olives may be added to the mayonnaise4 ,mint ,sauce #a handful of mint chopped #a gill vinegar #b table-spoons powdered or brown sugar ,melt the sugar in the vinegar4 ,chop the mint very fine4 ,it cannot be too fine4 ,add it to the vinegar4 ,sauce for ,cold ,fish #d anchovies #c yolks 7hard boiled7 #b yolks 7raw7 #a tea-spoon mustard ,oil ,vinegar ,a little smoked salmon ,clean1 bone and pound the anchovies with the hard boiled eggs4 ,add the mustard and raw yolks1 stirring all the time4 ,add vinegar and oil until you have a sufficient quantity of sauce1 using three times as much oil as vinegar1 and stirring continually and always in the same direction4 ,add salt1 pepper and a little shredded smoked salmon4 ,sauce ,gaillarde #b hard boiled eggs #b gherkins #d small pickled onions ,a little tarragon and chervil ,oil ,vinegar ,crush the yolks and add to them the whites1 gherkins1 onions1 tarragon and chervil finely chopped4 ,add oil very slowly1 turning continually from left to right until the quantity of sauce required has been made4 ,add one or two table-spoons of vinegar4 ,salt1 pepper and a little mustard4 ,sauce ,moutarde #b hard boiled yolks #b table-spoons olive oil #c table-spoons vinegar #a table-spoon mustard #a small handful tarragon ,crush the yolks and add to them the oil1 salt1 pepper1 vinegar and mustard4 ,stir well together4 ,chop the tarragon very finely4 ,add it to the sauce4 ,sauce ,ravigote #b hard boiled yolks #b raw yolks #a dessert-spoon mustard ,tarragon1 shallot1 parsley1 chives ,capers1 gherkins ,oil ,vinegar ,pound and pass the hard boiled yolks through a sieve4 ,mix them thoroughly with the raw yolk and mustard4 ,add oil as for mayonnaise until the required quantity is made4 ,season4 ,add vinegar to taste and a little very finely chopped tarragon1 shallot1 parsley1 and chives4 ,just before serving add a table-spoon capers and chopped gherkins4 ,sauce ,remoulade #a hard boiled yolk #a raw yolk #a coffee-spoon mustard #a large table-spoon chopped shallots1 parsley and chervil ,oil ,vinegar ,put the hard boiled and raw yolk with the mustard in a basin4 ,mix thoroughly with a wooden spoon4 ,add the oil very slowly1 stirring continually in one direction4 ,the quantity of oil used depends on the quantity of sauce required4 ,add a large table-spoon of finely chopped parsley1 chervil and shallots4 ,a very little vinegar1 salt and pepper4 ,,the ,,end ,index ,soups ,artichoke ,soup1 #ce4 0 01 #db4 ,asparagus1 ,pure of1 #fa4 ,asparagus ,soup1 #ce4 ,bain ,marie1 #aaj4 ,barley ,broth1 #hg4 ,beef ,essence1 #ie4 ,beef ,tea1--,i41 #ie4 0 0 ,,ii41 #if4 0 0 ,,iii41 #if4 ,bisques1 #gh-hj4 ,black ,beans1 ,pure of1 #fb4 ,bouillabaisse1 #hb4 ,broad ,beans1 ,pure of1 #fc4 ,broths1 #hg-ib4 ,brown ,bread ,soup1 #ea4 ,brown ,soup1 #bd4 ,brown ,soup ,stock1 #g4 ,brunoise1 #af4 ,calves' ,foot ,broth1 #ig4 ,caramel ,colouring1 #ac4 ,carrots1 ,pure of1 #fc4 ,carrot ,soup1 #db4 ,cauliflower ,cream1 #ea4 ,cauliflower ,soup1 #cf4 ,celery ,cream1 #dc4 ,celery ,soup1 #cf4 ,chestnut ,soup1 #cg4 ,chicken ,broth1 #hg4 0 01 #ih4 ,chicken ,custard1 #ih4 ,chicken ,panada1 #ii4 ,chicken ,soup1 #eg4 ,chicken ,stock1 #i4 ,chicken ,tea1 #ajj4 ,clarify1 ,how to1 #d4 ,clear ,brown ,stock1 #h4 ,clear ,soups1 #af-bb4 ,clear ,soup with ,quenelles1 rice1 etc41 #bb4 ,cockie ,leekie1 #hh4 ,colouring for ,soups1 #ac1 #aje4 ,common ,stock1 #g4 ,consomm1 #i4 0 with poached eggs1 #af4 ,crab ,bisque1 #gh4 ,cream of ,pearl ,barley1 #be4 ,cream of ,rice1 #be4 0 0 0 and ,parmesan1 #eb4 ,crote au pot1 #ag4 0 0 0 ,gratine1 #ah4 ,crotons1 #ajd4 ,cucumber ,soup1 #eb4 ,custards1 #ajd4 ,dutch ,soup1 #ec4 ,economical ,stock1 #aj4 ,endive1 ,pure of1 #fd4 ,fat1 ,how to remove1 #c4 ,fire1 ,care of1 #a4 ,fish ,soups1 #hb-he4 ,fish ,soup1 #hc4 ,flemish ,soup1 #ec4 ,force-meat ,balls1 #aje4 ,fowl1 ,pure of1 #gc4 ,fowl1 ,pure of1 la ,reine ,margot1 #gc4 ,friar's ,chicken1 #ed4 ,game ,broth1 #hi4 ,game ,panada1 #ii4 ,game ,soup1 #ah4 ,giblet ,soup1 #bf4 ,glaze1 #ad4 ,green colouring for ,soups1 #aje4 ,green ,pea ,soup1 #cg4 ,green ,peas1 ,pure of--,i41 #fe4 ,green ,peas1 ,pure of--,,ii41 #fe4 ,green ,peas1 ,pure of1 ,dried1 #ff4 ,hare1 ,pure of1 #gd4 ,hare ,soup1 #bg4 ,hotch ,potch1 #ij4 ,imperial ,soup1 #ai4 ,invalid ,broths and ,soups1 #ie-aja4 ,italian ,dried ,green ,peas1 ,pure of1 #ff4 ,italian ,macaroni ,soup1 #ed4 ,julienne1 #bj4 ,left-over ,soup1 #bh4 ,lentils1 ,pure of1 #fg4 ,liaison of cream and eggs1 ,soups made with1 #ea-eh4 ,lobster ,bisque1 #gh4 ,macaroni ,soup 7clear71 #bj4 ,macaroni ,soup 7,italian71 #ed4 ,macaroni ,soup 7,thick71 #ee4 ,meat ,pures1 #gc-gf4 ,mock ,bisque1 #dd4 ,mock ,turtle1 #bi4 ,mulligatawny1 #cj4 ,mushroom ,soup1 #ch4 ,mutton ,broth1 #ajj4 ,onions1 ,pure of1 #fh4 ,ox-tail ,soup1 #ca4 ,oyster ,bisque1 #gi4 ,oyster ,soup1 #hd4 ,pearl ,barley1 ,cream of1 #be4 ,pheasant1 ,pure of1 #ge4 ,polish ,soup1 #ci4 ,portuguese ,soup1 #dd4 ,potato ,balls1 #ajf4 0 ,broth1 #ij4 0 ,cream1 #de4 0 ,soup1 #df4 ,pures of ,meat1 #gc-gf4 ,quenelles1 #ajf1 #ajg4 ,rabbit1 ,pure of1 #ge4 ,rice1 #ajg4 ,rice ,balls1 #ajh4 ,rice1 ,cream of1 #be4 ,rice1 ,pure of1 #fh4 ,rice1 ,savoury1 #ajh4 ,roux1 #ab4 ,russian ,soup1 #ef4 ,salmon ,soup1 #hd4 ,scotch ,broth1 #ia4 ,seasoning1 #c4 ,sheep's ,head ,broth1 #ib4 ,sorrel ,soup1 #df4 ,spinach ,colouring1 #aje4 ,spring ,soup1 #ba4 ,stock1 ,general ,remarks1 on1 #a-e4 ,stocks1 #g-aa4 ,straining ,soup1 #d4 ,summer ,soup1 #dg4 ,thickening for ,soups1 #ab4 ,thick ,soups1 #bd-cc4 ,thick ,vegetable ,soups made with ,stock1 #ce-ci4 ,tomato ,soup1 #ci4 0 01 #dg4 ,turkish ,soup1 #ef4 ,turnips1 ,pure of1 #fi4 ,veal ,broth1 #aja4 ,veal ,soup 7,white71 #eh4 ,veal ,stock1 #aj4 ,vegetable ,pures1 #fa-fi4 ,vegetable ,soups made with ,stock1 #ce-ci4 ,vegetable ,soups without ,stock1 #db-dg4 ,venison ,soup1 #cc4 ,vermicelli1 #bb4 ,water ,cress ,soup1 #eg4 ,white ,chicken ,soup1 #eg4 ,white ,veal ,soup1 #eh4 ,winter ,vegetables1 ,pure of1 #fi4 ,sauces ,anchovy ,butter1 #acg4 ,anchovy 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