Part 9 (1/2)

[Ill.u.s.tration]

RECIPES.

CHAPTER VI.

FRUIT AND VEGETABLE SOUPS.

[_It will be seen, by reference to the following Recipes, that an entirely original and most intelligible system has been pursued in explaining the preparation of each dish. We would recommend the young housekeeper, cook, or whoever may be engaged in the important task of ”getting ready” the dinner, or other meal, to follow precisely the order in which the recipes are given. Thus, let them first place on their table all the INGREDIENTS necessary; then the modus operandi, or MODE of preparation, will be easily managed. By a careful reading, too, of the recipes, there will not be the slightest difficulty in arranging a repast for any number of persons, and an accurate notion will be gained of the TIME the cooling of each dish will occupy, of the periods at which it is SEASONABLE, as also of its_ AVERAGE COST.

_The addition of the natural history, and the description of the various properties of the edible articles in common use in every family, will be serviceable both in a practical and an educational point of view._

_Speaking specially of the Recipes for Soups, it may be added, that by the employment of the_ BEST, MEDIUM, _or_ COMMON STOCK, _the quality of the Soups and their cost may be proportionately increased or lessened._]

STOCKS FOR ALL KINDS OF SOUPS.

RICH STRONG STOCK.

104. INGREDIENTS.--4 lbs. of s.h.i.+n of beef, 4 lbs. of knuckle of veal, 3/4 lb. of good lean ham; any poultry tr.i.m.m.i.n.gs; 3 small onions, 3 small carrots, 3 turnips (the latter should be omitted in summer, lest they ferment), 1 head of celery, a few chopped mushrooms, when obtainable; 1 tomato, a bunch of savoury herbs, not forgetting parsley; 1-1/2 oz. of salt, 12 white peppercorns, 6 cloves, 3 small blades of mace, 4 quarts of water.

_Mode_.--Line a delicately clean stewpan with the ham cut in thin broad slices, carefully tr.i.m.m.i.n.g off all its rusty fat; cut up the beef and veal in pieces about 3 inches square, and lay them on the ham; set it on the stove, and draw it down, and stir frequently. When the meat is equally browned, put in the beef and veal bones, the poultry tr.i.m.m.i.n.gs, and pour in the cold water. Skim well, and occasionally add a little cold water, to stop its boiling, until it becomes quite clear; then put in all the other ingredients, and simmer very slowly for 5 hours. Do not let it come to a brisk boil, that the stock be not wasted, and that its colour may be preserved. Strain through a very fine hair sieve, or tammy, and it will be fit for use.

_Time_.--5 hours. _Average cost_, 1s. 3d. per quart.

MEDIUM STOCK.

105. INGREDIENTS.--4 lbs. of s.h.i.+n of beef, or 4 lbs. of knuckle of veal, or 2 lbs. of each; any bones, tr.i.m.m.i.n.gs of poultry, or fresh meat, 1/2 a lb. of lean bacon or ham, 2 oz. of b.u.t.ter, 2 large onions, each stuck with 3 cloves; 1 turnip, 3 carrots, 1/2 a leek, 1 head of celery, 2 oz.

of salt, 1/2 a teaspoonful of whole pepper, 1 large blade of mace, 1 small bunch of savoury herbs, 4 quarts and 1/2 pint of cold water.

_Mode_.--Cut up the meat and bacon or ham into pieces about 3 inches square; rub the b.u.t.ter on the bottom of the stewpan; put in 1/2 a pint of water, the meat, and all the other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add 4 quarts of cold water, and simmer very gently for 5 hours. As we have said before, do not let it boil quickly. Skim off every particle of grease whilst it is doing, and strain it through a fine hair sieve.

This is the basis of many of the soups afterwards mentioned, and will be found quite strong enough for ordinary purposes.

_Time_.--5-1/2 hours. _Average cost_, 9d. per quart.

ECONOMICAL STOCK.

106. INGREDIENTS.--The liquor in which a joint of meat has been boiled, say 4 quarts; tr.i.m.m.i.n.gs of fresh meat or poultry, shank-bones, &c., roast-beef bones, any pieces the larder may furnish; vegetables, spices, and the same seasoning as in the foregoing recipe.

_Mode_.--Let all the ingredients simmer gently for 6 hours, taking care to skim carefully at first. Strain it off, and put by for use.

_Time_.--6 hours. _Average cost_, 3d. per quart.

WHITE STOCK.