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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    M Vegetable Soup. Two Carrots. Two Turnips. One Leek. One Onion. One stick of Celery. Two ounces of Butter. Ingredients. One pint of Water. Half pint of Milk. One ounce of Flour. Half a teaspoonful of Castor Sugar. Salt. One Bay-leaf. Shred the vegetables and put them in a saucepan with the butter, which must be melted but not hot. Cook them over the fire, but do not let them brown. Then add the castor sugar, bay- leaf, and water, and boil for about ten minutes, until the vegetables are tender. Mix the flour and milk together, pour into the saucepan, and boil for a few minutes to cook the flour, stirring carefully. Take out the bay-leaf, add the salt, and the soup is ready. FISH. Baked Fish. Butter a tin and put the fish on it, sprinkling a little pepper and salt over it. Butter a sheet of kitchen paper, and cover the fish closely over with it. Put this in the oven, and when the fish is cooked—it will take from ten minutes to half an hour, according to the size of the fish—take off the paper, put the fish on a dish, and sprinkle over it a little finely chopped parsley; then strain over it the liquor on the tin in which the fish was baked : this is the essence of the fish. Serve very hot. Almost all fish is nice cooked this way. Boiled Fish. Put a saucepan or fish-kettle of water on the fire to boil. Clear the fish thoroughly in cold water, and put it on to a strainer on dish. When the water is warm, put the fish in and some salt (there