Plain cookery recipes, as taught in the school / by Mrs. Charles Clarke.

  • Clarke, Edith, 1844-1926.
Date:
1905
Catalogue details

Licence: In copyright

Credit: Plain cookery recipes, as taught in the school / by Mrs. Charles Clarke. 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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    piece of buttered paper, tie it down, put it into a saucepan of boiling water, and let it simmer for a quarter of an hour; after that time take the gallipot out and turn the custard on a plate to cool. Veal Tea. Ingredients. Stock. One Carrot. One Turnip. One Onion. One and a half ounces of Pearl Barley. Seasoning. One teaspoonful of chopped Parsley. The stock should be from a boiled knuckle of veal. Soak the barley, then cook it in the stock for half an hour. Shred the vegetables very finely, and allow them to cook for a quarter of an hour. Just before serving put in the chopped parsley, then add the seasoning. Veal and Sago Broth. Ingredients. Two pounds of knuckle of Veal. Two quarts of cold Water. Three ounces of Pearl Sago. Two yolks of Eggs. One gill of Milk. Put the sago in a basin with a little warm water to soak, while the broth is cooking. Break up the veal and put it into a stewpan with two quarts of cold water and a little salt; let it just boil up and skim it well, draw it off the fire and let it simmer gently with the lid on for four hours. Then strain it and put it back in the stewpan with the sago, and let it simmer for half an hour longer. Draw the broth off the fire and let it cool a little; beat