Slice up the onions and carrot, and fiy them in the
butter with the peppercorns and sugar. Sprinkle over the
flour and mix well together. Cut up the tomatoes and put
them in, then pour over the boiling stock and stir until it
boils. Simmer slowly for an hour. Rub through a sieve,
return to the saucepan and make thoroughly hot, pour into
a warai tureen, and serve with fried bread.
4d.
Id.
Ud.
JERSEY SOUP.
2 quarts White Stock
. 6d.
1 pint Milk
. 2\d.
1 oz. Sage
1 Leek
1 Fago' of Herbs
'. l\d.
1 doz. White Peppercorns
Salt ....
. ,
Total Cost — 10^.
Time-
-One Hour
Uhd.
COOKEBY FECIPES, #c. 281
Put the stock into a stewpan ; slice in the leek and add
the fagot of herbs and the peppercorns. Boil them together
for half an hour, strain out the vegetables and return to the
saucepan ; stir in the sage and continue stirring until it is
clear and the soup is thick ; pour in the boiling milk, boil
up and pour into a tureen. Sprinkle finely chopped parsley
on the top before serving.
SCOTCH BROTH.
2 quarts of the Liquor in -which "
Mutton has been cooked
/- Salt
1 oz. Rice ....
1 Carrot ....
^ Turnip, and Stalk of Celery
Total Cost— li<?. Time— One Hour.
Carefully remove all the fat from the liquor ; put it into a
saucepan. Wash the rice and cut all the vegetables into
dice ; stir them in, and simmer by the side of the fire for an
hour. It must be cooked very slowly and without the lid.
Add salt to taste, and pour it into a tureen. Pearl barley
may be used instead of rice.
LENTIL SOUP.
1 lb. Split Lentils . . . .2d.
^ oz. Butter Id.
- 3 Onions and 2 doz. Peppercorns . 1
1 teaspoonful Sugar . . . •Li?
3 quarts Water✪ Lentil Soup ( '
Salt J
Total Cost—id. Time -Four Hours.
"Wash the lentils well in two or three waters and put them
into a saucepan with the onions, peppercorns, sugar, salt,
and half the butter, and sweat them for five minutes. Pour
over the boiling water and boil steadily for four hours. If
the soup gets too thick, pour in a little more water or stock.
Rub through a sieve and return to the saucepan ; stir in
the butter, salt, and pepper to taste. Boil up and serve.
282
THE ART OF LIVING IN AUSTRALIA.
Lentil soup is one of tlie most nourishing of all soups,
and particularly nice during the winter months.
PEA SOUP.
1 lb. Split Peas Zd.
2 Onions and \ Head of Celery . . \d.
1 oz. Butter or Dripping . . . \d.
2 Carrots "j
2 doz. Peppercorns . . . .\\d.
3 quarts Water✪ Pea Soup J
Total Cost— 6c?. Time— Four Hours,
Wash the peas well in cold water, and put them into a
saucepan with the vegetables sliced up, the peppercorns and
the water. Bring to the boil and boil steadily for four
hours, then rub through a sieve and return to the saucepan.
Season well with salt, and stir in 1 oz. butter or dripping.
Bring to the boil and pour into a warm tureen. Send some
dried mint and fried bread to table with it. This is a very
nourishing soup, particularly if it is made with stock instead
of water; it is very suitable for the cold season.
VEGETABLE MARROW AND
TOMATO SOUP,
1 doz. Tomatoes . . . . Zd.
1 Vegetable Marrow
9 Onions .
2d.
1 oz. Butter
2 doz. Peppercorns
1 teaspoonful Sugar
3 pints Stock
Salt✪ Vegetable Marrow and Tomato Soup .
>U.
Total Cost— 7c?.
Ti
Page 182 · 6 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
Slice up the onions and carrot, and fry them in the butter with the peppercorns and sugar. Sprinkle over the flour and mix well together. Cut up the tomatoes and put them in, then pour over the boiling stock and stir until it boils. Simmer slowly for an hour. Rub through a sieve, return to the saucepan and make thoroughly hot, pour into a warm tureen, and serve with fried bread.
4d. Id.
Ud.
JERSEY SOUP.
2 quarts White Stock
. 6d.
1 pint Milk
. 2\d.
1 oz. Sage
1 Leek
1 Fagot of Herbs
'. l\d.
1 doz. White Peppercorns
Salt ....
. ,
Total Cost — 10^.
Time-
-One Hour
Uhd.
Put the stock into a stewpan ; slice in the leek and add the fagot of herbs and the peppercorns. Boil them together for half an hour, strain out the vegetables and return to the saucepan ; stir in the sage and continue stirring until it is clear and the soup is thick ; pour in the boiling milk, boil up and pour into a tureen. Sprinkle finely chopped parsley on the top before serving.
SCOTCH BROTH.
2 quarts of the Liquor in -which "
Mutton has been cooked
/- Salt
1 oz. Rice .... 1 Carrot .... ^ Turnip, and Stalk of Celery Total Cost— li<?. Time— One Hour.
Carefully remove all the fat from the liquor ; put it into a saucepan. Wash the rice and cut all the vegetables into dice ; stir them in, and simmer by the side of the fire for an hour. It must be cooked very slowly and without the lid. Add salt to taste, and pour it into a tureen. Pearl barley may be used instead of rice.
LENTIL SOUP.
1 lb. Split Lentils . . . .2d.
^ oz. Butter Id.
- 3 Onions and 2 doz. Peppercorns . 1 1 teaspoonful Sugar . . . •Li?
3 quarts Water ( '
Salt J
Total Cost—id. Time -Four Hours.
"Wash the lentils well in two or three waters and put them into a saucepan with the onions, peppercorns, sugar, salt, and half the butter, and sweat them for five minutes. Pour over the boiling water and boil steadily for four hours. If the soup gets too thick, pour in a little more water or stock. Rub through a sieve and return to the saucepan ; stir in the butter, salt, and pepper to taste. Boil up and serve.
Lentil soup is one of the most nourishing of all soups, and particularly nice during the winter months.
PEA SOUP.
1 lb. Split Peas Zd.
2 Onions and \ Head of Celery . . \d.
1 oz. Butter or Dripping . . . \d.
2 Carrots "j
2 doz. Peppercorns . . . .\\d.
3 quarts Water J
Total Cost— 6c?. Time— Four Hours,
Wash the peas well in cold water, and put them into a saucepan with the vegetables sliced up, the peppercorns and the water. Bring to the boil and boil steadily for four hours, then rub through a sieve and return to the saucepan. Season well with salt, and stir in 1 oz. butter or dripping. Bring to the boil and pour into a warm tureen. Send some dried mint and fried bread to table with it. This is a very nourishing soup, particularly if it is made with stock instead of water; it is very suitable for the cold season.
VEGETABLE MARROW AND
TOMATO SOUP,
1 doz. Tomatoes . . . . Zd.
1 Vegetable Marrow 9 Onions .
2d.
1 oz. Butter
2 doz. Peppercorns
1 teaspoonful Sugar
3 pints Stock Salt .
>U.
Total Cost— 7c?.
Ti
Records on this page
Lentil SoupJersey SoupScotch BrothPea SoupPea SoupVegetable Marrow and Tomato Soup