The Dudley book of cookery and household recipes

fl^^AKE three scrags of mutton. Boil in cold water with onion, carrot, turnip, parsley, a stick of celery and a little salt. Take care to take the scum off as it rises. Boil till all the strength is out of the meat, then strain and remove all fat. Place again on the fire with finely cut vegetables — leek, carrot and turnip — and two handfuls of pearl barley. Boil gently till cooked, add a little finely chopped parsley and some cutlets or pieces of boiled mutton. The barley must not be washed. POTAGE BONNE FEMME A HANDFUL of sorrel, two heads of cabbage lettuce, an onion, four leaves of tarragon, the same of chervil. Cut these when washed into very thin shreds and then pass them for twenty minutes over a sharp fire with two pats of butter and a little salt. Then add three pints of good stock, let it boil, and then, taking care to skim it frequently, let it simmer, stewing for an hour and a half so that the herbs may be thoroughly done. When about to serve heat it again well, and stir into it, a leason of three yolks of eggs, half a pint of cream and a dessertspoonful of sugar. ¥ POTAGE BRUNOISE rriAKE of carrots the red part only, celery, leeks, onions, cabbage, and chervil. Cut these up very small and thin. Pass them over the fire with a good piece of butter. Place all in a stewpan with a little sugar, and sufficient consomme to wet them. Let this simmer for about one hour and being quite cooked and tender put them into the consomme for serving. Use for this soup five or six times the quantity of vegetables usually put into a potage. UT vegetables in slices — carrots, onions, leeks, and turnips as for a brunoise. The carrots are to predominate, more leeks than turnips, and more turnips than onions. All these are to be fried in butter until they are a full brown. This takes half an hour to POTAGE GRATINE prevent their burning. Strain off the butter and add a small piece of sugar the size of a hazel nut ; and a little stock. Then by a slow fire let this reduce to a glaze, to which add your consomme for serving. Cut rounds of bread the size of a florin. Brown them with a mite of butter in the oven. Then place them in a stewpan and pour the reduction of the fried vegetables upon them. Leave this in the oven for twenty minutes, being careful to turn the rounds of bread that they may be gratined on both sides. This done, empty all your plain consomme on to them for serving. CROUTES AU POT CUT into pieces about one inch square, two carrots, two turnips, and the whites of four leeks. Place these in a stewpan with a little butter and fry a light brown, then wet with one quart of clear consomme, let them simmer gently until the vegetables are tender — skim off all fat which may arise from the butter. When ready to serve, add a pluck of chervil and serve with the soup (separately on a plate) croutes prepared as follows : ¥ CROUTES Take a French roll and cut it into rounds about the size of a five-shilling piece, fry these in clear butter, until they are a golden brown. Wet them with two tablespoonfuls of consomme and place on a quick oven until they have absorbed the liquid and are again dry. Then serve with the Croutes au Pot soup. ¥ CREAM OF MACARONI