The Apsley cookery book

Take off the two outer skins of onions and scald with boiling water ; put into a saucepan, with half a pint of water and half a pint of milk, the mace, peppercorns, and cloves, and boil for one and a half hours, then pass all through a sieve and put into the remainder of the milk (ij pints), which should be boiling (in a double saucepan). Thicken with a tablespoonful of potato flour, and serve very hot. A little butter and cream can be added if liked. 18. Onion Soup (No. 2). Ingredients. One large Onion. I Slice of Bread half an inch thick. Two ounces of Butter. J One pint of vegetable Stock. Cut the onion into dice, put into a stewpan with the butter, and fry a golden brown. Toast the slice of bread to the same colour, break into small pieces, and add to the onion with the stock. Simmer gently for thirty-five minutes. Or, Cut up an onion and fry a golden brown in a saucepan over a slow fire. Add a pint of boiling water and cook half an hour. Strain through a sieve, add two ounces of vermicelli, and cook twenty minutes. Pepper to taste. Grated Parmesan cheese should be served with both of these soups. 19. Onion Soup (No. 3). Ingredients . One pound of Onions. I One tablespoonful of white Roux. One quart of Milk. | Half an ounce of Butter. One dozen white Peppercorns. Slice the onions and throw them into cold water. Bring them quickly to boiling-point and let them boil for twenty minutes, then drain them. Now add them to the milk, which should be heating slowly on the stove, with the peppercorns loosely tied in a bit of muslin so that the flavour can be extracted more easily. Put in the butter and boil up quickly, then simmer very slowly for half an hour. Remove the peppercorns and pour into a sieve, rubbing all the onion through. Now return to the saucepan and thicken with the white roux, and let it boil up. Serve with toasted bread cut into dice. 20. Parsnip Soup. Ingredients. One pound of Parsnips. Two ounces of Onions. Three sticks of Celery. One quart of Milk. One ounce of Butter. A tablespoonful of white Roux, or a bare dessertspoonful of Corn Flour. One dozen white Peppercorns. Slice the parsnips and the onions, cut the celery into two-inch lengths. Put the parsnips in a saucepan to boil quickly for half an hour, then add the onions and celery for five minutes. Drain them carefully and put them in a dry stewpan with the butter and let them fry until the onion is a very pale yellow ; don’t let any of the vegetables get brown. Now add the milk which must be boiling, and the peppercorns tied loosely in a bit of muslin. Let them stew very gently for an hour, then pour into a wire sieve and rub all the vegetables through, first removing the peppercorns. Return the soup to the pan, and stir until quite smooth. Thicken with either white roux or corn flour. If corn flour is used, mix first with very little cold milk. Let the soup boil up again. Serve with toasted bread cut into dice. 21. Potato Soup (No. i). Ingredients. One and a half pints of Milk. I Three large Onions. Three Bay leaves. | Two tablespoonfuls of Cream. Three-quarters of a pound of Potatoes. Boil the potatoes together with the onions (which must first be scalded) in one pint of water for three-quarters