A shilling cookery for the people : embracing an entirely new system of plain cookery and domestic economy / by Alexis Soyer, author of "The modern housewife," etc., etc.

  • Alexis Soyer
Date:
1858
Catalogue details

Licence: Public Domain Mark

Credit: A shilling cookery for the people : embracing an entirely new system of plain cookery and domestic economy / by Alexis Soyer, author of "The modern housewife," etc., etc. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    time blanch two pounds of leeks, free from the top green part, for ten minutes, in a gallon of water, and drain them; then hoi] the stock and half the leeks together, till almost in a pulp, then add the other half of the leeks and the meat, also eighteen good fresh French plums; simmer half an hour, and serve. I must observe that my friend praised it very much for having put in the flesh of the fowl only, as he thought, and not the whole carcase, which is the way they serve it in Scotland; an exceedingly inconvenient way, as everybody expects a piece ol the fowl, and you often tear it to pieces in serving. 25. Simplified Hodge-Podge.— Cut two pounds of fresh scrag cf mutton into small pieces, which put into a stewpan, with three quarts of cold water, and a tablespoonful of salt, one ditto of sugar, half a ditto of pepper; set it on the fire; when boiling, place it at the side to simmer for one hour; keep it skimmed; well wash a large carrot, two turnips, two onions, and six small cabbage lettuces; cut them up, and place in the pot, and simmer till done. A pint of green peas, if in season, may be added. A carrot grated is an improvement. If in winter, use cabbage instead of lettuce. Serve the meat with it 26. Various Meat Soups.— Giblet.—These should be pro- cured ready cleaned, but if not, they must bo scalded; when ■$one, cut them into about twelve pieces, wash them well, and fry in a cloth; put into a pan a quarter of a pound of butter or dripping, set it on the Are, melt it, then add four ounces of flour, stir continually until it begins to brown, add two ounces of lean bacon, and two onions or leeks sliced, fry a few minutes longer, put in the giblets, fry gently for ten minutes, stirring now and then, pour over two quarts of water, stir till boiling, and set it to simmer; then add two teaspoonfuls of salt, half one of pepper ono of sugar, three cloves, a little thyme, bay leaf, and about a quarter of a pound of celery well washed and cut up small; continue simmering until the giblets are tender, remove the fat, and serve. A wineglass of sherry and a little cayenne may be added. A pound of beef or veal is, of course, a great im- provement. This receipt is for the giblets of a middle-sized turkey.
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