The Apsley cookery book

One dozen white Peppercorns. One tablespoonful of either white Roux or a bare dessertspoonful of Corn Flour. half an hour to an hour and a half, according to age. Drain them very carefully and rub them through a sieve. Put them in a clean saucepan with the butter, and pepper to taste. Stir them over the fire until the butter has melted, and they are very hot. Cut the carrots in halves, then in two-inch pieces. Boil them in plenty of water for half an hour. Slice the onions and put them in cold water, let them boil up quickly, and then drain them. Fry them in the butter and add them to the milk, which must have boiled with the peppercorns (tied in a bit of muslin). Cut the celery into two-inch lengths and add that also to the milk with the carrots. Stew all together for half an hour after boiling. Remove the peppercorns, pour into a sieve, and rub all the vegetables through. Thicken with white roux. Boil up after adding the thickening. Serve with toasted bread cut in dice. 40. Vegetable Soup (No. i). Ingredients. Half a pound of Carrots. Six ounces of Onions. A small head of Celery. One quart of Milk. One ounce of Butter. One tablespoonful of white Roux. One dozen white Peppercorns. 41. Vegetable Soup (No. 2). Ingredients. Two pounds of mixed Vegetables : Carrots. Turnips. Leeks. Onions (scalded). Potatoes. Parsnips (very little). Artichokes. Celery. One and a half pints of Milk. Pepper to taste. Boil all the vegetables together in half a pint of water until soft ; pass all through a sieve ; add to the boiling milk (in a double saucepan) and simmer gently for a half an hour. 42. Vegetable Marrow Soup. Ingredients. One pound of Vegetable Marrow. Four ounces of Onions. Two large sprigs of Parsley. The peel of a quarter of a Lemon. One ounce of Butter. One quart of Milk. One tablespoonful of white Roux. One dozen white Peppercorns. Slice the onions and throw them into cold water, let them boil up quickly, then drain. Now fry them a nice pale yellow in the butter. Cut the vegetable marrow in slices and add it with the fried onion to the milk, which must have boiled. Tie the sprigs of parsley together, put the lemon-peel and the peppercorns in a muslin, and add both to the milk. Boil up quickly, then simmer until the marrow is quite tender, which should be in half an hour. Remove the muslin with peppercorns and lemon-peel in it, squeeze it carefully to extract all the flavour. Take out the parsley ; pour the rest into a sieve, and rub the vegetable marrow and onion through. Return to the saucepan, thicken with white roux. Boil up after the thickening is added. Serve with croutons of fried bread. 43. Vermicelli Soup (No. i). Ingredients. One and a half ounces of Vermicelli. One quart of Water. One ounce and a half of Butter. Eight tablespoonfuls of grated dry Cheddar Cheese. One spot of Parisian Essence. Twelve black Peppercorns.