/^lUT very thin into rounds about the size of a
^ sixpence one red carrot, one turnip, two
leeks, and one stick of celery ; fry these in fresh
butter, stirring all the time. Give them a little
pale tint, but do not allow them to colour brown.
Add one pint of light chicken or veal consomme
(or both mixed), and let it cook gently until the
vegetables are quite tender. Remove any scum
or fat from the surface, and add a little pluck of
chervil✪ Paysan Soup.
LA PETITE MARMITE
PREPARE a consomme in a special earthen-
ware stockpot used for making soup, the
ingredients and quantities being as follows : —
Two pounds of lean beef, two pounds of breast
of beef, one marrow bone tied in a muslin bag, and
the necks, pinions and gizzards of six large fowls
(these giblets being inserted in the stewpan an
hour before dishing up). Moisten with three and a
half quarts of water, and add three-quarters of an
ounce of salt. Set to boil, and skim off grease and
scum as it rises to the surface ; cook gently,
stirring from time to time, adding occasionally a
little cold water before the boil is reached, in order
that, this being retarded, a complete expulsion of
23
THE DUDLEY RECIPES
the scum may be effected and a very clear broth
may be obtained. One hour before serving add
six ounces of carrots and the same quantity of
turnip, cut into pieces about the size and shape of
a large olive, five ounces of the white of leeks and
a heart of celery✪ La Petite Marmite. Cook a quarter of a very white,
properly blanched cabbage separately in a sauce-
pan with a little consomme and stock grease.
When about to serve, season the consomme, which
should be very clear and thoroughly clean the
stewpan. Withdraw the marrow bone ; take it
out of its muslin bag, and send it and the cabbage
to table in a separate dish with some croutes of
toasted bread and some grated Parmesan cheese
served separately.
The above quantity is sufficient for eight or ten
persons.
POULE AU POT
rTlHIS is a variation of Petite Marmite, in which
a tender and very fleshy hen is substituted for
the giblets of fowl. Both Petite Marmite and
Poule au Pot should be sent to table in the earthen-
ware stockpot — or marmite, as it is called. A new
earthemvare stockpot should have had boiling
water put into it for at least twelve hours before
it is used. Also these stockpots should be washed
in hot water only without any soap or soda.
24
SOUPS
HOW TO MAKE A GOOD CONSOMME
TY IDE the “ Dudley Recipe Book,” published by
Mr. Arnold in 1910.
THE STOCKPOT
IA VERY kitchen ought to have its stockpot
alwa ys going, into which is placed all meat,
bones and trimmings, also the carcases of white
poultry and white game, also carrots, leeks, onions
and a little parsley.
Where a stockpot is kept, a few egg-shells
should be saved, washed, and crushed, and allowed
to simmer in the stock, as this will help to clarify
the broth or liquor in the stockpot.
25
42 FISH DISHES
Our plenteous streams a various race supply ,
The bright-eyed perch with fins of Tyrian dye ;
The silver eel , in shining volumes roll'd ;
The yellow carp, in scales bedropt with gold ;
Swift trouts, diversified with crimson stains.
And pikes , the tyrants of the watery plains.
He was a bold man that first ate an oyster.
1
SWIFT
Cookery has become an Art, a noble science ;
cooks are gentlemen. burton
%
Page 12 · 2 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
PUT very thin into rounds about the size of a ^ sixpence one red carrot, one turnip, two leeks, and one stick of celery ; fry these in fresh butter, stirring all the time. Give them a little pale tint, but do not allow them to colour brown. Add one pint of light chicken or veal consomme (or both mixed), and let it cook gently until the vegetables are quite tender. Remove any scum or fat from the surface, and add a little pluck of chervil.
LA PETITE MARMITE
PREPARE a consomme in a special earthenware stockpot used for making soup, the ingredients and quantities being as follows : — Two pounds of lean beef, two pounds of breast of beef, one marrow bone tied in a muslin bag, and the necks, pinions and gizzards of six large fowls (these giblets being inserted in the stewpan an hour before dishing up). Moisten with three and a half quarts of water, and add three-quarters of an ounce of salt. Set to boil, and skim off grease and scum as it rises to the surface ; cook gently, stirring from time to time, adding occasionally a little cold water before the boil is reached, in order that, this being retarded, a complete expulsion of
the scum may be effected and a very clear broth may be obtained. One hour before serving add six ounces of carrots and the same quantity of turnip, cut into pieces about the size and shape of a large olive, five ounces of the white of leeks and a heart of celery. Cook a quarter of a very white, properly blanched cabbage separately in a saucepan with a little consomme and stock grease. When about to serve, season the consomme, which should be very clear and thoroughly clean the stewpan. Withdraw the marrow bone ; take it out of its muslin bag, and send it and the cabbage to table in a separate dish with some croutes of toasted bread and some grated Parmesan cheese served separately.
The above quantity is sufficient for eight or ten persons.
POULE AU POT
THIS is a variation of Petite Marmite, in which a tender and very fleshy hen is substituted for the giblets of fowl. Both Petite Marmite and Poule au Pot should be sent to table in the earthenware stockpot — or marmite, as it is called. A new earthemvare stockpot should have had boiling water put into it for at least twelve hours before it is used. Also these stockpots should be washed in hot water only without any soap or soda.
HOW TO MAKE A GOOD CONSOMME
VIDE the "Dudley Recipe Book,"” published by Mr. Arnold in 1910.
THE STOCKPOT
EVERY kitchen ought to have its stockpot always going, into which is placed all meat, bones and trimmings, also the carcases of white poultry and white game, also carrots, leeks, onions and a little parsley.
Where a stockpot is kept, a few egg-shells should be saved, washed, and crushed, and allowed to simmer in the stock, as this will help to clarify the broth or liquor in the stockpot.
Our plenteous streams a various race supply , The bright-eyed perch with fins of Tyrian dye ; The silver eel , in shining volumes roll'd ;
The yellow carp, in scales bedropt with gold ; Swift trouts, diversified with crimson stains. And pikes , the tyrants of the watery plains.
He was a bold man that first ate an oyster.
SWIFT
Cookery has become an Art, a noble science ; cooks are gentlemen. burton
%
Records on this page
Paysan SoupLa Petite Marmite