Liverpool School of Cookery recipe book

Method : Put the tomatoes and stock into a pan, simmer for \ hour. Then rub through a fine wire sieve. Melt the butter in the pan, mix in the flour, and when perfectly blended add the soup by degrees, stirring all the time. Bring to the boil, add the sugar, pepper and salt, and lastly the milk. If cream is substituted for milk, put it into the soup tureen before pouring in the soup. Method : Cut the beef into | inch dice, flour them and fry in the butter till well browned, then brown the remainder of the flour. Brown the onion with the cloves stuck in it. This may be done either in a hot oven or in a pan over the fire. Put all ingredients together and simmer gently for 1| hours. Then strain, return the meat and soup to the pan, add the forcemeat balls, and simmer 10 minutes. Imitation Hare Soup. 3 oz. gravy beef. 1 tablespoonful flour. 1 oz. butter. 1 onion. 2 cloves. 1 small carrot. Small piece of turnip. 1 quart water or stock. 1 bay leaf. 4 peppercorns. Sprig of parsley. 1 dessertspoonful mushroom ketchup. 1 teaspoonful Worcester Sauce. SOUP. Forcemeat Balls. 2 tablespoonfuls bread crumbs. Pepper, salt, cayenne. 1 teaspoonful chopped parsley. 2 teaspoonfuls chopped suet. A little nutmeg. Grated lemon rind. 1 egg. Dripping for frying. Method : Mix the dry ingredients, moisten with egg, form into balls the size of a nutmeg, and fry in a little dripping till brown. If liked, a glass of port or claret may be added to the soup just before serving. Consomme or Clear Soup. J lb. lean beef. 1 quart good first stock. Whites and crushed shells of 2 12 crushed white peppercorns, eggs. Method : Shred the beef, clean the egg shells before breaking them. Put the stock and all ingredients into a brass or enamel pan, whisk over a quick fire till it boils, then stop whisking and boil for 5 minutes without stirring. Remove from the fire, cover the pan and let it stand for 3 minutes, or until a crack in the scum shows the clear liquid underneath. Strain through a soup strainer. When it begins to run clear change the basin and pour the first strained soup back into a bag. Season with salt, and add garnish as required. Almond Soup. 3 oz. sweet almonds. 1 or 2 bitter almonds if liked. 1 pint milk. A piece of celery. 1 small whole onion. 1 oz. butter. 1 oz. flour. 1£ pints white stock. Salt and pepper. ^ pint cream if liked. Method : Blanch, dry, chop, and pound the almonds, put into an enamel pan with the milk, celery, and onion. Simmer for 1 hour, then remove the onion and rub the rest through a very fine wire sieve. Melt the butter in the pan, add the flour, blend smoothly and add the stock gradually, stirring all the time, boil 5 minutes, then pour in the almonds and milk, bring to boiling point, season and serve. If cream is used, put it into the soup tureen before pouring in the soup. PREPARATION OF FISH. When the fish is to be scaled, scrape with a knife from tail to head. Empty without opening the fish more than necessary for perfect cleanliness. Wash thoroughly, but do not leave it soaking in water. Rub with salt if needed to remove any trace of blood. Fresh-water fish need special preparation. Rub the inside with plenty of rough salt, dip a cloth into the salt and scour well, especially down the backbone.