The Dudley book of cookery and household recipes

T)LACE in a stewpan a quarter of a pound of thick macaroni, cover this with water, and let it boil for a few minutes. Strain it and cover it with a light Consomm6. Let it boil until it becomes a puree. Pass through the tammy and return it to the stewpan. Whisk it until it is smooth, and season with salt and pepper. Add half a pint of thick cream and some small pieces of thick cut macaroni. Serve with some grated Parmesan, serve it separately. ¥ CREAM OF CHICKEN TI> OIL a fowl and take off all the white meat. Return the bones to the stewpan and let it work well, with one onion, a little carrot and parsley. Strain and use for the foundation of the soup. Pound well the white meat off the fowl and add this to the liquor. Let this boil together with one tablespoonful of potato flour which has been mixed with a little new milk. Pass this all through the tammy and, when making hot for serving, add one gill of thick cream. Serve with fried croutons. CREAM OF BARLEY X)LACE one quart of light veal and chicken stock on the fire to boil. Mix up two tablespoonsful of cream of barley with a little new milk, add this to the boiling soup, stirring it in whilst it boils, for a few minutes, then add one gill of thick cream, and strain. Serve with some French barley, which has been cooked, and added to the soup. VEAL BROTH T>OIL gently four pounds of knuckle of veal until all the good is out of the meat. Strain it and add one handful of rice. Let this cook in the broth. Add at the last minute a little chopped parsley, which has previously been scalded, season the broth with salt and pepper and serve. ¥ CLEAR BEEF TEA rilWO pounds of best beef steak, chopped fine and put into a stone bottle tightly corked, with a very little water (a tablespoonful). Then place the bottle in a pot of cold water, sufficient to cover it, and let it come gently to the boil and let it simmer three or four hours. BEEF TEA Sir William Gull’s Recipe Tj^IVE pounds of lean shin of beef passed through machine. Place in a stewpan with two quarts of cold water. Stir till it boils, then remove it to the side of the stove, or place in oven to cook gently for six hours. Strain through a coarse wire sieve, allowing a sediment of the beef to remain in the broth. ¥ RAW BEEF JUICE Invalid’s Recipe rilAKE half a pound of raw beef, chop it very fine, cover with half a pint of cold water and add a large pinch of salt. Let it stand for two hours and then first strain through a sieve, then through a muslin. Serve in a glass with pepper dusted on top. If liked warm, put in a bottle and stand in boiling water. Here let us feast and to the feast he joined Discourse^ the sweeter banquet of the mind. Pope ¥ Hunger will break through stone walls. Shakespeare Hunger makes hard bones sweet beans. He had rather lose his dinner than his wit. Fletcher Fishes seem to depend entirely on the eye^ if we may judge from the readiness with which they swallow artificial bait. Man's palate^ in shorty was not given him for nothing ; but to procure pleasures for him commensurate with his patrician rank. Grindon It wasrCt the wine^'" murmured Mr. Snodgrass in a hrohen voice^ “ it was the salrmnP Dickens Their hearts and sentiments were free^ their appetites were hearty. Buchanan