made thoroughly hot ; cover over and let them cook for
half an hour, stirring occasionally. While they are cooking
clean the giblets thoroughly, washing them first in hot and
then in cold water. Cut open the gizzard, remove the
stones, and cleanse well. Cut them all up into small pieces
and put them into the saucepan with the leeks, pour over the
boiling water or liquor, put in the peppercorns tied in a
piece of muslin, and a piece of bacon rind if there is any in
the larder. Let it simmer slowly for three hours ; if not
brown enough add a few drops of caramel, take out the
peppercorns and bacon rind, season to taste, pour into a
hot tureen and serve.
CABBAGE AND BACON SOUP.
U
>\d.
1 Cabbfige Zd.
1 lb. Bacon
1 doz. Peppercorns .
2 Turnips ,
1 Carrot .
1 Onion
Pieces of Stale Bread .
Total Cost— Is. \d. Time— Three Hours and a Half.
This soup is not as expensive as it appears, for the bacon
is served as a dish of meat, either after the soup or cold for
breakfast or tea. Put two quarts of water into a saucepan ;
when it boils put in a pound of bacon neither too lean nor
too fat. Let it boil slowly for one hour. The bacon must
be well washed and scraped before cooking, and when it
boils skim the pot thoroughly. Well wash the cabbage and
soak it in hot water for half an hour. Take all the water
away and put the cabbage into the saucepan with the bacon
and vegetables cut up, and the peppercorns tied in a piece of
muslin ; let them simmer together for two and a half hoursy
take up the cabbage, and cut it into quarters. Take one
quarter and cut it into small pieces and put it into a soup
COOKERY RECIPES, ^c.
271
tureen. Cut some stale pieces of bread into thin slices and
lay on the top, pour over the boiling liquor, and serve.
Dish the bacon, pull off the rind, and put the rest of the
cabbage round the dish.
ITALIAN SOUP.
2 oz. Macaroni
2 quarts Water or Pot Boilings ✪ Cock-a-Leekie Soup
3 Tomatoes ....
1 oz. Butter . . . .
2 oz. Cheese Rind .
nd.
■\\d.
Total Cost— 3(Z. Time— Half an Hour.
Put the water or stock on to boil, and when it boils put
in the macaroni and boil from twenty-five to thirty minutes.
"While it is boiling grate up a dry piece of cheese. Put the
tomatoes into boiling water and remove the skin, slice them
up and put them into a saucepan with the butter and some
pepper and salt, and cook them for a few minutes. When
the macaroni is soft, cut it into pieces one inch long, put a
layer of tomatoes at the bottom of the soup tureen, then a
layer of grated cheese, then one of macaroni ; repeat this
until all the materials are used up, pour over it boiling the
liquor in which the macaroni has been cooked, cover down
for a few minutes, and serve.
POT -AU- FEU.
3 lbs. Leg of Beef
2 quarts "Water
1 fagot of Herbs
Salt and Pepper
2 Onions
2 Carrots
2 Turnips
1 doz. Peppercorns
Total Cost— 7^<^.
U.
)\^d.
Time— Five Hours.
Pot-au-feu is the national dish of France ; it is cheap,
nourishing and palatable, and very simple to make. The
slower it is cooked the better it is ; in fact, in this lies the
272
THE AST OF LURING IN AUSTRALIA.
Page 177 · 4 recipe records on this page
Presented as published in 1893. 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
made thoroughly hot ; cover over and let them cook for half an hour, stirring occasionally. While they are cooking clean the giblets thoroughly, washing them first in hot and then in cold water. Cut open the gizzard, remove the stones, and cleanse well. Cut them all up into small pieces and put them into the saucepan with the leeks, pour over the boiling water or liquor, put in the peppercorns tied in a piece of muslin, and a piece of bacon rind if there is any in the larder. Let it simmer slowly for three hours ; if not brown enough add a few drops of caramel, take out the peppercorns and bacon rind, season to taste, pour into a hot tureen and serve.
CABBAGE AND BACON SOUP.
U
>\d.
1 Cabbage Zd.
1 lb. Bacon
1 doz. Peppercorns .
2 Turnips , 1 Carrot . 1 Onion Pieces of Stale Bread .
Total Cost— Is. \d. Time— Three Hours and a Half.
This soup is not as expensive as it appears, for the bacon is served as a dish of meat, either after the soup or cold for breakfast or tea. Put two quarts of water into a saucepan ; when it boils put in a pound of bacon neither too lean nor too fat. Let it boil slowly for one hour. The bacon must be well washed and scraped before cooking, and when it boils skim the pot thoroughly. Well wash the cabbage and soak it in hot water for half an hour. Take all the water away and put the cabbage into the saucepan with the bacon and vegetables cut up, and the peppercorns tied in a piece of muslin ; let them simmer together for two and a half hours; take up the cabbage, and cut it into quarters. Take one quarter and cut it into small pieces and put it into a soup
tureen. Cut some stale pieces of bread into thin slices and lay on the top, pour over the boiling liquor, and serve. Dish the bacon, pull off the rind, and put the rest of the cabbage round the dish.
ITALIAN SOUP.
2 oz. Macaroni
2 quarts Water or Pot Boilings
3 Tomatoes ....
1 oz. Butter . . . .
2 oz. Cheese Rind .
nd.
■\\d.
Total Cost— 3(Z. Time— Half an Hour.
Put the water or stock on to boil, and when it boils put in the macaroni and boil from twenty-five to thirty minutes. "While it is boiling grate up a dry piece of cheese. Put the tomatoes into boiling water and remove the skin, slice them up and put them into a saucepan with the butter and some pepper and salt, and cook them for a few minutes. When the macaroni is soft, cut it into pieces one inch long, put a layer of tomatoes at the bottom of the soup tureen, then a layer of grated cheese, then one of macaroni ; repeat this until all the materials are used up, pour over it boiling the liquor in which the macaroni has been cooked, cover down for a few minutes, and serve.
POT -AU- FEU.
3 lbs. Leg of Beef 2 quarts "Water
1 fagot of Herbs Salt and Pepper
2 Onions 2 Carrots 2 Turnips
1 doz. Peppercorns
Total Cost— 7^<^.
U.
)\^d.
Time— Five Hours. Pot-au-feu is the national dish of France ; it is cheap, nourishing and palatable, and very simple to make. The slower it is cooked the better it is ; in fact, in this lies the
Records on this page
Cock-a-Leekie SoupCabbage and Bacon SoupPot-au-FeuItalian Soup