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.

    31/478 page 15
    CLEAR OX CHEEK SOUP (Soupc cl la Joue de Bosuf, clairc). % head of ox 2 quarts stock 2 carrots 1 large onion Small piece turnip Bunch sweet herbs Bunch parsley 1 stalk celery A ham bone, if convenient Salt ]4 teaspoonful peppercorns \4 ib. finely shredded lean beef Whites and shells of 3 eggs Soak and wash head thoroughly, break up and put in pan with stock cold; bring to boil and skim well; add vegetables cut up small, herbs, ham bone, salt and peppercorns; simmer the whole for 3 hours, strain into a bowl and set aside to cool; remove meat from bones, place in a bowl with a weight upon it to press it firm, when all cold remove every trace of fat from the soup, put in a saucepan with beef and whites and shells of eggs beaten, heat slowly, bring to the boil, cover and allow to stand for 15 minutes ; place a clean linen towel over a sieve (plate No. 11), pass through some boiling water, then pour soup through, repeating the process until clear; cut up the pressed meat from cheek into small pieces, put in a pan, add the cleared soup, reheat, sprinkle in a tablespoonful of minced parsley, and serve. No. 29. OX TAIL SOUP cClear) (Sonpe a la Queue de Beeuf, claire). 2 ox-tails 2 stalks celery or ]4 tea- spoonful celery seed A few sprigs parsley A bunch sweet herbs 2 quarts water or stock 2 carrots 1 onion 2 or 3 cloves 1 blade mace il£ teaspoonfuls salt x teaspoonful peppercorns Divide the tails into pieces, put into a pan with the water or stock cold, and the salt; bring slowly to the boil, and skim thoroughly; then add all the remaining ingredients (the vegetables cut up) and simmer slowly 3A to 4 hours. Lift out the meat, remove fat from soup and pass it through a linen towel placed over a sieve (plate No. 11), if not clear put into a saucepan with the whites and shells of 3 eggs beaten with },{ pint cold water, whip until it boils, let it stand 10 minutes, then pass through the towel again ; add the meat, reheat, and serve with shredded vegetables, such as carrots, turnips, French beans, &c., which must be cooked before they are added to soup. is —
    digitised image 1
    digitised image 2
    digitised image 3