The art of preparing soups, stews, hashes and ragouts / by Jenny Wren.
- Wren, Jenny (Writer on cookery)
- Date:
- [1888]
Licence: Public Domain Mark
Credit: The art of preparing soups, stews, hashes and ragouts / by Jenny Wren. 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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![_ . , Pick and wash, then dry it carefully; put in a pan Parsley, how to ^ jlot iartj^ an(j fry as rapidly as possible; lift it fry' out bit by bit the moment it becomes crisp. Parsley may be browned crisp before the fire in a Dutch oven. Procure a handful of good fresh leaves, pick the Parsley Sauce, blades from off the stalks, or wash them smartly, but carefully, then boil them quickly in well salted water for about 2]^ minutes or so. Drain carefully, chop finely, and then stir them into half a pint of melted butter. Dish in a sauce boat and serve at table quite hot. The chopped parsley may be mixed if desired with white stock, boiled up of course This is a useful preparation. p M , Cut down very finely a large onion, fry the cut- oor an s tjngS ^ ^ve Qr gjx mjnutes jn a little kitchen fee, put in a stewpan (or the onion, to save trouble, may be done in the stewpan), add to the fry a glass of vinegar, and another of water or weak soup stock, pepper and salt to taste, as also a tablespoonful of mushroom catsup. Simmer for two or three minutes, and serve hot. This makes a good sauce for roast fowls, young turkeys, etc. It may be varied by chopped parsley and green onions well cut down, as also a teaspoonful, or even two, of salad oil. Plenty of pepper should be used if there is much green stuff. nij Often come in useful as a flavouring for sauces jjer[)S and soups at a season when fresh grown herbs cannot be obtained. The following is a good mixture :—Parsley, two ounces; thyme, sweet marjoram, basil, and dried lemon peel, one ounce of each. Let them be thoroughly dried in the sun, then pound them with a pestle in a mortar, and mix them well together by means of a sieve ; half an ounce of celery seed may be added if to taste, and all the ■quantities may be varied as desired. This may be compounded as follows :—Scald a Ravigotte. tablespoonful of well mixed parsley and mix it up with the following ingredients : a teaspoonful of mushroom ketchup, another of caviare, Chilli vinegar and Read-](https://iiif.wellcomecollection.org/image/b21506048_0065.jp2/full/800%2C/0/default.jpg)
