Myra's cookery book

Skim off the fat. II... Stale bread ... Toast and cut in small pieces. 12... ... ... Put the pieces of bread at the bottom of the soup tureen. 13... ... ... Place a cullender over the tureen and pour the soup in. 14... ... ... Serve the vegetables separately. 9.-MEAT BROTH or Consomme. Order. Ingredients. 1 j Quantities. Method. I... Beet 2 lbs. Old fowl (half I 3--- roasted be- forehand) ... Calf’s foot ... I lb. 4... Odds and ends I lb. 5”' of meat clear- ed from fat . . . Water or cold 2 quarts... Put together in a saucepan over a 6... stock slow fire. Skim as the scum rises. • 7... ... ... Boil 2 or 3 hours without stopping. 8... Turnips 2 Add. g... Carols 2 do. 10.., Celery d stick ... do. II... Onions stuck with I clove 2 ... do. 12... Salt and pep- per do. I I SOUPS. 7 MEAT BROTH or Consomme {continued.) Order. Ingredients. Quantities. Method. 13... Bunch of thyme and bay Add. 14... Let it simmer till there only remains 15... ... I quart or rather less of broth. Strain through a sieve. lO.-VEGETABLE SOUP. Order. Ingredients. Quantities. MethoJ. I... Carrots 2 Peel all the vegetables, cut them into 2... Turnips 2 ... ribbons, then cut them across into 3--- Parsnips 2 very, thin strips. 4... Potatoes 2 5--- Cabbage 2 leaves... ) 6... Leek I V Cut into slices. 7... Celery i stick ... ) 8... Onions 2 small ... 9... Lettuce 2 leaves... 10... Sorrel 2or3leavcs I r... Chervil If liked ... Chop and mix with all the rest. 12... Fresh butler 2 OZS. ... Put to melt in a saucepan over a slow fire. 13... Salt, pepper ... Sprinkle over. 14... ... Throw all the prepared vegetables into the butter. 15... Mix well with a wooden spoon. 16... Meat stock or According Pour over and let it simmer i hour. water to num- ber of guests 17... Green peas ... I table 18... Asparagus spoonful I table j ' Add J hour before serving. heads spoonful 1 19... Stale bread (or Place in the tureen. rice already boiled) 20... Tomato sauce Pour the boiling soup over. 21... 2or3 table spoonsful Add if liked, when in season. 8 MYRA'S COOKERY BOOK. ll.-THICK VEGETABLE SOUP. Order. Ingredients. Quantities, Method. I... French beans ■) I lb. Slice. 2... Lentils C 3-" Peas ) each. 4... Stock 2 quarts... Put to boil in a large saucepan. 5 — Carrot I... 6... Onions 2 Add. 7... * * • • * • . . • ... Crush the vegetables when cooked, and pass them through a cullen- der into another saucepan. 8... Stock ... Add gradually to thin the soup. g... Put it on to boil 20 minutes. 10... Crumb of stale bread Cut in different patterns. II.. Butter I OZ. Melt in a frying pan. 12... ... « • • ... . Fry the bread on a slow fire. 13... • • • • • » ... • * • When fried put the bread in a tureen. 14... ... Strain the soup over, and serve. 12.- VEGETABLE SOUP, (« pnrdc.) Order, j Ingredients. 2.. 3-' 4.. 5- 6.. 7-- 8.. 9.. 10.. 11.. 12.. I3-- 14.. 15.. 16.. 17.. ' Haricot j beans ! Peas ! Lentils Lettuce Carrots Turnips Parsnips Celery Leeks Onions Boiling wate Butter Flour Stock Boiling stockj Quantities. Any of them ac- cording to the season, to make when mashed i quart, or weigh I lb. I 07,. I pinch I pint 2 quarts Method. Strape, peel, wash, and cut up into a saucepan.