Liverpool School of Cookery recipe book

Repeat this process till the pastry has had about five turns, when, if the butter no longer shows in patches, the pastry may be used. Puff pastry should be set aside in a cool place for 10 or 15 minutes after every two rolls, in order to cool and harden the butter ; and once or twice, before folding the strip, a few drops of lemon juice may be sprinkled over. After the last folding the pastry may be rolled in any direction which will best prepare it for the purpose required. For Patties. — Have the pastry \ inch thick, dip the cutter in flour and cut sharply. With a cutter several sizes smaller, cut the centre of the patty not quite through the paste. If for savouries brush over with egg before using the inner cutter. Bake in a hot oven about 15 minutes, keeping the oven door shut for at least the first 10 minutes. STOCK. Brown Stock. 3 lbs. shin of beef. 2 qts. water. 1 teaspoonful salt. 1 small carrot. 1 onion. 1 small turnip. Piece of celery. Bouquet garni. 12 crushed black peppercorns. Method : Remove the meat from the bones, cut it into very small pieces, taking away all fat and marrow from the bones. Put the meat, bones and salt into the water in a pan, heat slowly and skim carefully. When boiling, add the vegetables and seasonings. Draw the pan aside, do not let it boil again, but simmer gently for 4 or 5 hours, then strain. When cold, take off all fat before using. White stock is made in the same way, but using knuckle of veal and the bones of poultry in the place of beef. A ham bone is an improvement to white stock. Take the materials used for first stock, and any bones, etc., there may be at hand. Put into a pan, cover with water or pot liquor, bring to the boil, add vegetables and seasonings as for first stock, and boil slowly 4 or 5 hours. Second stock must boil — not simmer. Strain and finish as before. White Stock. Second Stock. SOUP. White Lentil Soup. £ lb. Egyptian lentils. 3 pts. cold water. 1 stalk of celery. 2 sprigs of parsley. 1 onion. A small blade of mace. 8 peppercorns. 14 oz. butter. 1 oz. flour. ^ pt. milk. Salt and pepper, pt. milk (or cream). Method : Wash the lentils well in several waters. Put them into a pan with 3 pints cold water, bring to the boil, skimming frequently. When boiling, add the vegetables, herbs, etc., and simmer till tender, about f hr., then rub through a fine wire sieve. Put the butter into a pan large enough to hold the soup. When melted, add the flour and mix well, add the milk gradually, stirring all the time over gentle heat. x\dd the soup by degrees, bring to boiling point, season with salt and pepper and stir in the y pint milk or cream just before serving. Method : Cut the carrot into pieces, put with the other ingredients into the stock, and simmer gently about 1 hour, or till the carrot and rice are quite soft. Rub through a wire sieve, reheat and season with salt and pepper. Crecy Soup. 1 quart stock. 1 large carrot. 1 tablespoonful rice. A little celery or celery seed. Bouquet garni. Salt and pepper. H Tomato Soup. Half a quart tin of tomatoes. 1J pints stock. 1 oz. butter. 1 oz. flour. 1 teaspoonful sugar. Pepper. Salt. i pint milk (or cream).