The Feill cookery book.

Date:
1907
Catalogue details

Licence: In copyright

Credit: The Feill cookery book. 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 pot with the stock and the fowl, and allow to simmer gently. In half-an-hour add the remaining leeks, and let all simmer for 3 or 4 hours longer. It must be carefully skimmed, and seasoned to taste. To serve the fowl, carve neatly, placing the pieces in the tureen and pouring over them the soup. Mrs. W. E. Crum, Fyfield. CREAM OF CUCUMBER SOUP. 2 oz. lean ham i oz. butter A little nutmeg A few peppercorns i pint good double cream 1 teaspoonful sugar 4 cucumbers Small ladleful white sauce A very little good white stock Put the ham (minced), butter, nutmeg, peppercorns, and cucumbers (cut up and trimmed) in a stewpan on a slow fire to simmer for 20 minutes, then add sauce, reduce quickly on a brisk stove with the stock, and when it assumes the appearance of a soft paste add cream and sugar, boil for 5 minutes longer, then rub through the tammy in the usual way, and make it hot enough in the stewpan for use. Miss Campbell of Jura. CREME D’ORGE SOUP. 1 teacupful pearl barley 1 oz. butter 1 onion i pint milk Small bit mace 2 yolks of eggs Small bit cinnamon 2 quarts white stock Wash barley and put in a saucepan with the stock, add onion, mace, and cinnamon. Let all simmer 3 hours. Strain, and rub through sieve. Return stock to saucepan to boil. Add butter, beat yolks and milk together, and add some of the soup to them gradually. Remove sauce- pan from fire, and pour the warmed yolks into the soup. Season and serve. Mrs. George Brown, Chalet Fair lie, Pau.