TKHash well and chop fine a small white cabbage
or lettuce (cos preferred), i carrot, i turnip, 3 leeks,
I head of celery. Let these vegetables take colour
for about three minutes in 2 ozs. of good fat or
butter. Add 3 quarts of water and a pinch of salt ;
let it boil. Add five raw potatoes cut like the
vegetables, a handful of green French beans cut up,
the same quantity of green peas. Cook over a
good fire for two hours. The soup should be quite
smooth; if it is not so, beat it well with a whisk;
if too much reduced add more water. Season to
taste; at the last add a little chopped chervil. A
bone of ham✪ Soldiers' Soup (Soupe à la Bataille) or the remains of bacon improve this
soup immensely.
STScm
(Russian)
Cut Up a cabbage, heat in butter, and moisten
with 3 tablespoons of stock. Add 2 lbs. of beef
brisket, cut into large dice, 3 pints of water, and
cook i}i hours. Chop up 2 onions, 2 leeks, and
a parsnip in small dice, add 2 tablespoons of sour
cream and i tablespoon of flour. Add this mix-
ture to the soup about }4 hour before serving.
Small buckwheat cakes are served with it.
22 Allied CooKery
BURAKI
(Russian)
Cut in cubes 4 or 5 lbs. of fat beef in enough
water to make a good bouillon and boil it well.
Cut some raw beets into small thin slices about an
inch long, chop some onion, and with a tablespoon
of butter stew them until tender and somewhat
brown ; add to the beef bouillon i spoonful of flour
mixed with 2 spoonsful of vinegar, the beets, and
onion and let all this cook in the oven imtil the
beets and beef are quite tender. It should be
closely covered. Sausages and some pieces of ham
may be added if wished. Before you serve the
bouillon, add some sour cream.
LENTIL SOUP
(French)
Soak overnight I cup of lentils ; the next day boil
them until tender enough to pass them through a
sieve with 2 onions, 2 carrots, 2 leeks, i quart of
water, i dessert-spoonful of salt. Cut some slices
of bread and place them in the bottom of a tureen
and pour over them a little olive oil✪ Lentil Soup. When ready
to serve pour the strained soup over the slices of
bread.
Allied CooKery 23
BLACK BEAN SOUP
(Russian)
Soak I cup of black beans in cold water several
hours. Pour off the water and boil in i quart of
fresh water until soft enough to rub through a
strainer; if it boils away, add more water to cover
them. There should be about i pint when strained.
Add the same quantity of stock or water and put
on to boil again. When boiling, add i tablespoon
of corn-starch in a little cold water and cook 5
to 8 minutes. Season with salt, pepper, a little
mustard, juice of i lemon, or wine; serve with fried
bread cut in little squares and slices of hard
boiled egg✪ Black Bean Soup or lemon.
FISH CHOWDER
(New England)
your lbs. of fresh cod or haddock, 2 onions,
6 potatoes, ]4 lb. of salt pork, salt, pepper.
Put the onions and potatoes, sliced in layers, in a
kettle, then a layer of fish until all is used. Fry
the pork, cut in small pieces, brown, take the fat
and pour over all. Cover with boiling water and
cook 20 minutes. Then mix 2 spoonsful of flour
with a cup of cream✪ Fish Chowder, stir into the boiling chowder,
boil up, and serve.
Clams may be substituted for fish.
>>
Fish
ROAST OYSTERS ✪ Roast Oysters
Allied cookery
1916Page 7 · 5 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Hash well and chop fine a small white cabbage or lettuce (cos preferred), i carrot, i turnip, 3 leeks, I head of celery. Let these vegetables take colour for about three minutes in 2 ozs. of good fat or butter. Add 3 quarts of water and a pinch of salt ; let it boil. Add five raw potatoes cut like the vegetables, a handful of green French beans cut up, the same quantity of green peas. Cook over a good fire for two hours. The soup should be quite smooth; if it is not so, beat it well with a whisk; if too much reduced add more water. Season to taste; at the last add a little chopped chervil. A bone of ham or the remains of bacon improve this soup immensely.
SHCHI
(Russian)
Cut Up a cabbage, heat in butter, and moisten with 3 tablespoons of stock. Add 2 lbs. of beef brisket, cut into large dice, 3 pints of water, and cook 1½ hours. Chop up 2 onions, 2 leeks, and a parsnip in small dice, add 2 tablespoons of sour cream and i tablespoon of flour. Add this mixture to the soup about ¼ hour before serving. Small buckwheat cakes are served with it.
22 Allied CooKery
BURAKI
(Russian)
Cut in cubes 4 or 5 lbs. of fat beef in enough water to make a good bouillon and boil it well. Cut some raw beets into small thin slices about an inch long, chop some onion, and with a tablespoon of butter stew them until tender and somewhat brown ; add to the beef bouillon i spoonful of flour mixed with 2 spoonsful of vinegar, the beets, and onion and let all this cook in the oven imtil the beets and beef are quite tender. It should be closely covered. Sausages and some pieces of ham may be added if wished. Before you serve the bouillon, add some sour cream.
LENTIL SOUP
(French)
Soak overnight I cup of lentils ; the next day boil them until tender enough to pass them through a sieve with 2 onions, 2 carrots, 2 leeks, i quart of water, i dessert-spoonful of salt. Cut some slices of bread and place them in the bottom of a tureen and pour over them a little olive oil. When ready to serve pour the strained soup over the slices of bread.
Allied CooKery 23
BLACK BEAN SOUP
(Russian)
Soak I cup of black beans in cold water several hours. Pour off the water and boil in i quart of fresh water until soft enough to rub through a strainer; if it boils away, add more water to cover them. There should be about i pint when strained. Add the same quantity of stock or water and put on to boil again. When boiling, add i tablespoon of corn-starch in a little cold water and cook 5 to 8 minutes. Season with salt, pepper, a little mustard, juice of i lemon, or wine; serve with fried bread cut in little squares and slices of hard boiled egg or lemon.
FISH CHOWDER
(New England)
your lbs. of fresh cod or haddock, 2 onions, 6 potatoes, ]4 lb. of salt pork, salt, pepper.
Put the onions and potatoes, sliced in layers, in a kettle, then a layer of fish until all is used. Fry the pork, cut in small pieces, brown, take the fat and pour over all. Cover with boiling water and cook 20 minutes. Then mix 2 spoonsful of flour with a cup of cream, stir into the boiling chowder, boil up, and serve.
Clams may be substituted for fish.
>>
Fish
ROAST OYSTERS
Records on this page
Soldiers' Soup (Soupe à la Bataille)Lentil SoupBlack Bean SoupFish ChowderRoast Oysters