Cookery and pastry / as taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh.

  • MacIver, Susanna
Date:
1787
Catalogue details

Licence: Public Domain Mark

Credit: Cookery and pastry / as taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh. 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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    boiling in a pan as will cover your ma- terials ; throw them all into it, and fea- fon it with fait and mixed fpices. When the leeks are enough done, your foup is ready. Onion Soup. Take half a pound of fplit peafe* which put into two pints of water ; let them boil till the peafe are diffolved y drain them off; take half a pound of* butter* put it in a ftew-pan, and boil it until it have done with making a noife; take ten onions, cut them fmall, and throw them into the butter; fry them a little, then drudge fome flour on them, ftirring them all the time ; let them fry a little after ; then pour your flock boiling hot on them, and let them boil a little time; then flrain it off again, put in a few whole fmall onions, paired . or fkinned, into your foup, and boil them until they are enough done ; fea- fon it with mixed fpices and fait to your tafte ; difh it up on fried bread, and the whole onions. B 4 Peafe
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