The Bovril cookery book : containing one hundred recipes for soups, sauces, gravies, entrées, & miscellaneous dishes of all kinds, with a special view to combine high-class cookery & economy : entirely new compilation / published by Bovril, Limited.

Date:
[between 1890 and 1899?]
Catalogue details

Licence: Public Domain Mark

Credit: The Bovril cookery book : containing one hundred recipes for soups, sauces, gravies, entrées, & miscellaneous dishes of all kinds, with a special view to combine high-class cookery & economy : entirely new compilation / published by Bovril, Limited. Source: Wellcome Collection.

    17/52 page 15
    Mentis. MULLIGATAWNY SOUP, — This is very cheap, but of good flavour. Fry an onion, cut in rings, in butter, to a pale brown, three cloves will improve the flavour; add a table spoonful of curry powder, and boil up with a quart of water, and a table spoonful of Bovril. Rice flour, browned flour, or pea flour may be used for thickening ; either should boil up and cook for ten to fifteen minutes before the Bovril goes in. More water can be added un¬ til the soup is as thin and as mild in flavour as individual taste demands. Strain before serv¬ ing ; add a little lemon juice, and salt to taste. Serve with boiled rice. A much better soup is made by using part curry powder and part paste. POTATO AND LEEK SOUP.—Cook two pounds of potatoes, two leeks, a large Spanish onion, and a teacupful of minced celery in a couple of ounces of butter or clari¬ fied fat for a few minutes. All should be sliced thinly, and careful washing for the leeks is essential. Then cover with boiling water and cook slowly until soft; pass through a colander and add more water to reduce to the thickness of good cream, with Bovril to colour a light brown. Season to taste. Another way is to use as little water as possible at first, then to thin down with Bovril Stock, Savoury (see page 10), This is cheap, delicious and very wholesome. Cold potatoes may be used up in the same manner, and the liquor from boiled meats used in place of water at first. TOMATO SOUP.—To make a very cheap one. The liquor from tinned tomatoes, whether whole or broken ones, is frequently in excess of one’s requirements when the tomatoes are to be used for purees, &c. A good soup is made, either thin or thick, by simply using the liquor in place of water and adding a little Bovril, which will colour and flavour it pleasantly. A small lump of Bovril Glaze (see page 10) will give body in addition. Another way of effecting the latter purpose is to use cornflour for the thickening. A mix¬ ture of tomato liquor and weak Bovril Stock (seepage 10) will make good soups at any time.
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