The practice of cookery : adapted to the business of every day life / by Mrs Dalgairns.

  • Dalgairns, Mrs.
Date:
1831
Catalogue details

Licence: Public Domain Mark

Credit: The practice of cookery : adapted to the business of every day life / by Mrs Dalgairns. 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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    Oyster Soup. Boil in water the crumb of two twopenny rolls, with !a few blades of mace, a tea-spoonful of whole white pep- per, and four onions cut small. Pick out the spice, and rub the bread and onions through a hair sieve, then add it to three quarts of well-seasoned strong veal stock. Hub down three ounces of butter, with a table-spoonful of 1 flour, and mix it gradually with half a pint of the soup, and then stir all well together. When it has boiled a short time, add with their liquor half a hundred or more of fine oysters, and let the whole simmer for ten or fif- j teen minutes. If the soup is not quite salt enough with the liquor of I the oysters, a little salt may be added. Lobster Soup. Cut small a dozen of common-sized onions, put them j into a stew-pan with a small bit of butter, a slice or two of lean ham, and a slice of lean beef; when the onions are quite soft, mix gradually with them some rich stock; let it boil, and strain it through a fine hair sieve, pressing the pulp of the onions with a wooden spoon ; then boil it well, skimming it all the time. Beat the meat of a boiled haddock, the spawn and body of a large lobster, or of two small ones, in a marble mortar ; add gradually to it Ithe sou]), stirring it till it is as smooth as cream ; let it boil again and scum it. Cut the tail and claws of the lobster into pieces, and add them to the soup before ser- ving it, and also some pepper, cayenne, white pepper, and ji a glass of white wine. Forcemeat balls may be added to oyster soup and lobster soup, made as directed under the article “ Force- i meat for Fish.” Crappet Heads, or Fish Soup. Put on in boiling salt-and-water two haddocks, and the tails, fins, and roes of six ; in a quarter of an hour take out the roes and fish ; let the liquor boil for an hour