The accomplished family cook; being a complete system of cookery, etc / By A. Glasse.

  • Joseph Menon
Date:
1797
Catalogue details

Licence: Public Domain Mark

Credit: The accomplished family cook; being a complete system of cookery, etc / By A. Glasse. Source: Wellcome Collection.

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    I ferve it ill a tureen, the flips of bread may be omitted. To make a Soup Maigre of Onions. Put about a dozen of middling-flzed onions, flired, over the fire in a ftew-pan, with a bit of butter, turning them till they be done, and equally coloured ; moiflen them with water or a little vegetable broth ; and having fe- foned them with pepper and lalt, add your broth according to the preceding direftions, and put your bread to foak. To make a Milk Soup of Onions. Ufe fewer onions, and fet them over a flow fire, with butter, till they are done, without being co- loured ; then boll fome milk, add it to the oni- ons, and feafon them with fait only. Put fome flices of bread into your dilh with a part of the ibup, keep it hot upon a flove, and when the bread is leaked add the remainder of the foup, and ferve. it. To make a Soup Maigre of Chefnuis. Put a bit of butter into a Ifew-pan with three onions fliced, a parfuip, a head of celery, and three leeks, the’whole cut fmall, half a clove of garlic, and two cloves ; turn them a few times over the fire till they arc a little coloured, moiflen them with water, and let them boil together an hour; then llrain off your broth, and feafon it with lalt. Take a hundred and a half of large chef- nuts, and pet them over the fire in a frying-pan pierced with holes, turning them till the Iheli .will coni£ off; then pick and boil them with a part
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