Modern cookery, for private families : reduced to a system of easy practice, in a series of carefully tested receipts, in which the principles of Baron Liebig and other eminent writers have been as much as possible applied and explained / By Eliza Acton.

  • Eliza Acton
Date:
1860
Catalogue details

Licence: Public Domain Mark

Credit: Modern cookery, for private families : reduced to a system of easy practice, in a series of carefully tested receipts, in which the principles of Baron Liebig and other eminent writers have been as much as possible applied and explained / By Eliza Acton. 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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    a half, if the tails be very large ; lift them out, strain the liquor, and skim off all the fat; divide the tails into joints, and put them into a couple of quarts or rather more of the stock; stir in, when these bemn to boil, a thickening of arrow-root or of rice flour (see page 4), mixed with as much cayenne and salt as may be required to flavour the soup well, and serve it very hot. If stewed down until the flesh falls away from the bones, the ox-tails will make stock which will be quite a Arm jelly when cold; and this, strained, thickened, and well flavoured with spices, catsup, or a little wine, would, to many tastes, be a superior soup to the above. A richer one still may be made by pouring good beef broth instead of water to the meat in the first in- stance Ox-tails, 3 ; water, 1 gallon; salt, 1J oz.; carrots, 4 ; onions, 2 to 4; turnips, 2; celery, 1 head; cloves, 8; peppercorns, , teaspoonful; faggot of savoury herbs: 3 hours to 3:]. For a richer soup, 5 to 6 hmirs. (Ham or gammon of bacon at pleasure, with other flavour- ings.) *50bs.—To increase the savour of this soup when the meat is not served in it, the onions, turnips, and carrots may be gently fried until of a fine light brown, before they are added to it. A CHEAP AND GOOD STEW SOUP. Put from four to five pounds of the gristly part of the shin of beef into three quarts of cold water, and stew it very softly indeed, with the addition of the salt and vegetables directed for bouillon (see page 7), until the whole is very tender; lift out the meat, strain the liquor, and put it into a large clean saucepan, add a thickening of rice-flour or arrowroot, pepper and salt if needed, and a tablespoonful of mushroom catsup. In the mean time, cut all the meat into small, thick slices, add it to the soup, and serve it as soon as it is very hot. The thickening and catsup may be omitted, and all the vegetables, pressed through a strainer, may be stirred into the soup instead, be- fore the meat is put back into it. SOUP IN HASTE. Chop tolerably fine a pound of lean beef, mutton, or veal, and when it is partly done, add to it a small carrot and one small turnip cut in slices, half an ounce of celery, the white part of a moderate-sized leek, or a quarter of an ounce of onion. Mince all these together, and put the whole into a deep saucepan with three pints of cold water When the soup boils take off the scum, and add a little salt and pepper. In half an hour it will be ready to serve with or without straining: it may be flavoured at will, with cayenne, catsup, or aught else that is preferred, or it may be converted into French spring broth, by passing it through a sieve, and boiling it again for five or six minutes, with a handful of young and well washed sorrel. Meat, 1 lb.; carrot, 2 oz.; turnip, 1+ oz.; celery, ‘ oz.; onion, 1 oz.; water, 3 pints : half an hour. Little pepper and salt.