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Category:
Cooking/Food/Wine
Publisher: Marquis de Fosseway/Lulu.com
ISBN-10: 1445221020
Type: Non-Fiction
Pages: 140
Copyright: 2009
ISBN-13: 9781445221021
A timeless guide to producing delicious, wholesome feasts for the family.
The recipes contained in this volume have been thoroughly tested for
years, and will be found to be economical and invaluable to all Housekeepers. No Lady, nor indeed any Family, should be without a copy of "Wholesome Cookery", it's value is akin to the 'Victorian Family Save-All.'
A timeless guide to producing delicious, wholesome feasts for the family.
The recipes contained in this volume have been thoroughly tested for
years, and will be found to be economical and invaluable to all Housekeepers. No Lady, nor indeed any Family, should be without a copy of "Wholesome Cookery", it's value is akin to the 'Victorian Family Save-All.'
Excerpt
SOUPS
Pot au Feu
Put in a large saucepan 6 or 7 pounds of silver side of the round of beef, 5 quarts of cold water. Before it begins to boil, skim it very carefully. When all the scum has been removed, add 5 turnips, 6 carrots, 1 leek, 2 parsnips, 2 large onions, 1 good bunch of parsley, 1 head of celery, 6 cloves, a few peppercorns, 1 ball of browning, salt to taste (about 2 tablespoonfuls for this quantity). Simmer very slowly for 5 or 6 hours. Before using, strain through a sieve. The beef is good hot or cold, but especially cold. This soup ought to be perfectly clear. If it is not so, it is either because some of the scum has not been removed, or principally because the soup has been allowed to boil.
Hint - The vegetables can be chopped, pressed into a mould, and turned out cold with a mayonnaise sauce.
English Clear Soup
Take 3 to 4 pounds of gravy beef. Cut the meat into pieces, and fry them in a little butter to colour them; put them into 3 or 4 quarts of cold water, let them simmer, and skim carefully. When no scum remains, put into the saucepan 2 carrots, 2 turnips, half a head of celery, 1 bunch of savoury herbs, 4 cloves, 2 blades of mace, some peppercorns, and salt to taste. Simmer gently from 6 to 8 hours, strain through a sieve. When cold, skim off any fat there may be.
Francatelli's Bonne Femme Soup
Chop up finely 1 cucumber, 4 lettuces, 1 handful of chervil. Place these in a small saucepan with 2 ounces of butter, a little nutmeg, pepper, and salt. Simmer gently for about 10 minutes, then add a tablespoonful of flour; moisten with 3 pints of veal stock, stir over the fire until the soup boils, then set it on one side to simmer.
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