The housewife's manual of domestic cookery : with special reference to cooking by gas / edited by Mrs. H.M. Young.

Date:
[1913?]
Catalogue details

Licence: In copyright

Credit: The housewife's manual of domestic cookery : with special reference to cooking by gas / edited by Mrs. H.M. Young. 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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    GIBLET SOUP (Soupe aux Abatis). 2 sets of giblets lA small head of celery Blade of mace Bunch sweet herbs Ys small Savoy cabbage juice of ]A lemon 1 teaspoonful peppercorns 2 ozs. flour i large onion i large carrot 1 small turnip A few sprigs parsley Bay leaf 2 quarts stock or water Salt 2 oz. butter A little browning Clean and trim the giblets thoroughly, drop them into boiling water for a minute, lift them out into cold water to blanch them. Put the butter into a saucepan with all the vegetables sliced, the herbs, &c.; fry five minutes; then add flour, stock and giblets; bring to the boil and skim; simmer slowly 2 hours, or until the giblets are tender, pour through a hair sieve, rub through as much as possible, put back into the saucepan, add salt, reheat, and serve. A glass of sherry may be added if liked. GRAVY SOUP (Clear) (Soupe Printaniere). No 13. 2 lbs. shin beef 2 sprigs parsley A bunch sweet herbs Whites and shell of 2 eggs y2 lb. lean gravy beef 1 teaspoonful salt 1 large carrot 1 small turnip 1 bay leaf 1 teaspoonful peppercorns 3 pints water 1 stalk celeiy Cut the shin of beef up into small pieces, removing all the fat; put into a pan with the cold water and the salt; bring slowly to the boil, and skim thoroughly; add the vegetables cut up, and the onion whole, which must first be browned with the skin on ; also herbs, parsley, bay leaf and peppercorns. Simmer very slowly for 4 hours, strain when cold, and remove the fat; then add the whites and shells of 2 eggs, the lean beef finely shredded, both beaten together in % pint cold water. Place the soup over a gentle heat, and whisk until it comes to the boil; allow the scum which rises to boil up to the top of the saucepan; then cover the pan and draw away from the heat; allow to stand 10 minutes. Place a linen towel over a wire sieve (see plate No. 11); pour through a pan of boiling water, then pour through the soup, and if not quite clear, pour through the towel again. A little more seasoning may be added if required, also a glass of wine if liked; also throw in some mixed vegetables, cut in thin strips or rounds according to taste; these should be cooked till tender in a separate saucepan of boiling water containing a little salt. Some green peas and pieces of cauliflower may also be added.
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