The experienced English housekeeper / [Elizabeth Raffald].

  • Elizabeth Raffald
Date:
1794
Catalogue details

Licence: Public Domain Mark

Credit: The experienced English housekeeper / [Elizabeth Raffald]. Source: Wellcome Collection.

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    ya * “» To make Brown Onton Soup.’ SKIN and cut round ways in flices fix large ° Spanifh onions, fry them in butter till they are a nice brown, and very tender; then take them out and lay them'on a hair fieve to drain out the butter, when drained put them ina pot with _ _ five quarts of boiling water, boil them one hour f and ftir them often, then add pepper and falt to your tafte, rub. the crumbs of a penny loaf through a cullender, put it to the foup, ftir it well to keep it from being in lumps, and boil it two hours more; ten minutes before you fend it up beat-the yolks ofitwo'eggs, with two fpoon- fuls of vinegar, and a little of the foup, pour it in by degrees, and ‘keep ftirring it all the time one way, putin a few cloves if you choofe it. — N. B. It is a fine foup, and will ae three or foitr athe Io make GREEN Peas Soup. SHELL a peck of peas, and boil thenr in fpring water till they are foft, then work them through a hair fieve, take the water that your peas were ‘boiled in, and patina knuckle of veal, three flices of ham, and cut two carrots, -- a turnip, anda few beet leaves fhred fmall, a add a little more water to the meat, fet it over _ the fire and let it boil one*hour and a half; n ftrain the gravy into a bowl and mix it the pulp, and put ina little juice of {pi+ 3 which mutt be beat and fqueezed through o th, ae in as much as will make it dook a
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