whole secret of success, for if it boils instead of simmering it
is spoilt. Tie the meat up into a nice shape with a piece of
tape, put it into cold water, bring slowly to the boil, and
very carefully remove the scum ; peel and slice up the vege-
tables, and put them in with the fagot of herbs and the
peppercorns tied in a piece of muslin ; bring to simmering
point, and keep it so for five hours. The liquor can then
b3 served as a soup with part of the vegetables and some
sippets of toast. Take the tapes off the meat, and serve
with the rest of the vegetables round the dish as a border or
garnish. The remains of the beef can be pressed between
heavy weights till cold, or put into a brawn tin and served
cold with a salad.
\d.
•\\d.
VERMICELLI SOUP.
1 oz. Vermicelli
Vegetables and Saffron
2 quarts Bone Stock .
Total Cost— 2c?. Time— One Hour.
The stock for this soup should be good and in a strong
jelly when cold. Put it into a saucepan with three or four
threads of saffron, an onion or leek stuck with six cloves,
1 doz. white peppercorns and some salt, and boil all together
for half an hour ; then strain out the vegetables and put it
back into the saucepan. It should be of a bright straw
colour ; if it is not, a thread more saffron may be added
before straining. Put in the vennicelli broken small, and
simmer for twenty minutes ; it is then ready to serve.
MULLIGATAWNY SOUP
2 quarts Stock .
1 Apple
1 Onion
1 Carrot .
J oz. Curry Powder
1 oz. Flour
1 oz. Butter
Total Co^i—U.
■ \d.
Id.
Id.
One Hour.
COOKERY EECrPES, #c. 273
The liquor in which poultry or a rabbit has been boiled
is the best for this soup. Slice up the apple, onion, and
caiTot, and fiy them in the butter ; sprinkle over the curry
powder and flour and brown that too ; pour over the boiUng
stock and stir until It boils up, simmer gently for one hour,
then rub through a sieve and return to the saucepan. Bring
to the boil, flavour with salt and lemon juice. Pour into a
warm tureen and serve. Send well-boiled rice to the table
with this soup.
r- FRENCH SOUP.
3 Potatoes "j
3 Carrots \\\d.
2 Turnips J
2 quarts Bone Stock . . . "j
Pepper L^
2 Onions [ *
\ stalk Celery J
1 oz. Butter Id.
1 teaspoonful Sugar . . •! ij
Salt J 3*-
Total Cost— 4cZ. Time— One Hour.
Peel and slice up the vegetables and sprinkle them with
the sugar and salt, and put them into a saucepan with the
butter, and sAveat for five minutes. Pour over the boiling
stock and stir until it boils ; boil slowly for an hour, then
rub through a sieve. If it is too thick, reduce it with a
little more stock or milk, return to a saucepan, and brmg to
the boil. When tomatoes are in season slice up two with
the other vegetables ; these will make the soup a good
colour and improAe the flavour.
SAGO SOUP.
3 oz. Sago \d.
1 pint Milk 2\d.
2 quarts Bone Stock
1 Leek .
Salt and Pepper✪ Pot-au-Feu
Total Cost— 4(Z. Time— Half an Hour.
S. 1003. S
274 THE ART OF LIVING IK AUSTRALIA.
Wash the sago in cold water, boil the leek in the stock
for ten minutes, take it out and stir in the sago ; continue
stirring until the sago is transparent and the stock quite
thick, then pour in the milk and bring up to the boil.
Season with salt and pepper, and serve.
CELERY SOUP. ✪ Celery Soup
Page 178 · 7 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
whole secret of success, for if it boils instead of simmering it is spoilt. Tie the meat up into a nice shape with a piece of tape, put it into cold water, bring slowly to the boil, and very carefully remove the scum ; peel and slice up the vegetables, and put them in with the fagot of herbs and the peppercorns tied in a piece of muslin ; bring to simmering point, and keep it so for five hours. The liquor can then be served as a soup with part of the vegetables and some sippets of toast. Take the tapes off the meat, and serve with the rest of the vegetables round the dish as a border or garnish. The remains of the beef can be pressed between heavy weights till cold, or put into a brawn tin and served cold with a salad.
\d.
•\\d.
VERMICELLI SOUP.
1 oz. Vermicelli Vegetables and Saffron
2 quarts Bone Stock . Total Cost— 2c?. Time— One Hour.
The stock for this soup should be good and in a strong jelly when cold. Put it into a saucepan with three or four threads of saffron, an onion or leek stuck with six cloves, 1 doz. white peppercorns and some salt, and boil all together for half an hour ; then strain out the vegetables and put it back into the saucepan. It should be of a bright straw colour ; if it is not, a thread more saffron may be added before straining. Put in the vermicelli broken small, and simmer for twenty minutes ; it is then ready to serve.
MULLIGATAWNY SOUP
2 quarts Stock . 1 Apple 1 Onion 1 Carrot . J oz. Curry Powder 1 oz. Flour 1 oz. Butter Total Co^i—U.
■ \d.
Id.
Id. One Hour.
The liquor in which poultry or a rabbit has been boiled is the best for this soup. Slice up the apple, onion, and carrot, and fiy them in the butter ; sprinkle over the curry powder and flour and brown that too ; pour over the boiling stock and stir until It boils up, simmer gently for one hour, then rub through a sieve and return to the saucepan. Bring to the boil, flavour with salt and lemon juice. Pour into a warm tureen and serve. Send well-boiled rice to the table with this soup.
r- FRENCH SOUP.
3 Potatoes "j
3 Carrots \\\d.
2 Turnips J
2 quarts Bone Stock . . . "j Pepper L^
2 Onions [ *
\ stalk Celery J
1 oz. Butter Id.
1 teaspoonful Sugar . . •! ij Salt J 3*-
Total Cost— 4cZ. Time— One Hour.
Peel and slice up the vegetables and sprinkle them with
the sugar and salt, and put them into a saucepan with the
butter, and sweat for five minutes. Pour over the boiling
stock and stir until it boils ; boil slowly for an hour, then
rub through a sieve. If it is too thick, reduce it with a
little more stock or milk, return to a saucepan, and bring to
the boil. When tomatoes are in season slice up two with
the other vegetables ; these will make the soup a good
colour and improve the flavour.
SAGO SOUP.
3 oz. Sago \d.
1 pint Milk 2\d.
2 quarts Bone Stock 1 Leek . Salt and Pepper
Total Cost— 4(Z. Time— Half an Hour.
S. 1003. S
Wash the sago in cold water, boil the leek in the stock for ten minutes, take it out and stir in the sago ; continue stirring until the sago is transparent and the stock quite thick, then pour in the milk and bring up to the boil. Season with salt and pepper, and serve.
CELERY SOUP.
Records on this page
Pot-au-FeuVermicelli SoupMulligatawny SoupFrench SoupSago SoupSago SoupCelery Soup