Artizan recipes

Mode of Work. — Wipe the bones ; remove fat or marrow, break in small pieces. Put bones in a saucepan with the water and the salt. Bring slowly to the boil, and remove the scum. Wash, peel, and scrape the vegetables, add them and spices. Boil for four hours. Strain through sieve into a bowl. When cold, remove fat. Meat Stock. Ingredients. Two pounds Shin of Beef. Three pints of Water (cold). Salt. One Onion. Four Cloves. One blade of Mace. One small Carrot. Half small Turnip. One stalk of Celery or half teaspoonful of Celery Seeds. One bunch of Herbs. Twelve Peppercorns. Mode of Work. — Cut the meat into small pieces ; remove fat and crack the bone. Place in a saucepan with cold water and salt. Bring to the boil, remove scum, add vegetables and spices. Simmer for four hours. Skim occasionally. Strain, when cold remove fat. Vegetable Stock. Ingredients . One Carrot. Half Turnip. One Onion. One stalk of Celery. Two quarts of Pot Liquor or Water (boiling). Half ounce of Fat. Pepper and Salt. Mode of Work. — Prepare the vegetables, cut them into dice. Melt fat, and steam vegetables in the fat for five minutes, taking care not to brown them. Add boiling pot liquor or water and salt. Boil without the lid until reduced to one quart. Strain, rub vegetables through a sieve, add more salt and the pepper. Potato Soup. Ingredients. One pound of Potatoes. Half pint of Skim Milk. One ounce of Fat. Salt and Pepper. Two small Onions. One dessertspoonful of Sago. Two Cloves. One and a half pints of boiling Water. Mode of Work. — Wash and peel the potatoes ; cut into slices, put into a saucepan with the fat (melted) and sliced onion. Simmer gently for ten minutes, stirring occasionally. Cover with boiling water or pot liquor, simmer till the potatoes are tender (about thirty minutes). Rub through a wire sieve or colander. Return to saucepan, add sago, and boil till clear. Add milk, salt and pepper. Re-heat. Lentil Soup. Ingredients « Half pound of Lentils (Red). One Carrot. Two Cloves. One and a half ounces of Fat. One tablespoonful of Flour (for thickening). Two quarts of cold Water. One small bunch of Herbs. Three small Onions. Pepper and Salt. Mode of Work. — Wash lentils well in several waters ; if possible, soak overnight. Slice onions, cut up the carrot into small pieces. Put lentils, onions, carrots, herbs and cloves into a saucepan, with the cold water. Boil for one hour, strain through a coarse sieve. Melt the fat, add flour, pepper and salt, then the soup gradually. Re-heat. Pea Soup. Ingredients. Half pound of Split Peas. One Carrot. One Turnip. Two Onions. One stick of Celery. One ounce of Dripping. Two quarts of Pot Liquor (cold). Pepper and Salt. Mode of Work. — Soak the peas overnight. Melt the dripping, put in the peas and sliced vegetables, steam for ten minutes. Add pot liquor, boil for two and a half hours. When peas are quite soft rub through sieve. Return to saucepan, add pepper and salt, and serve with powdered mint. Note. — The liquor in which ham or bacon has been boiled is to be preferred for pea soup, if not too salt. Carrot Soup. Ingredients. Three good sized Carrots. One quart of Stock. Half Onion. Half teaspoonful of Castor Sugar. Half ounce of Fat. Two ounces of lean Bacon. One sprig of Parsley. Pepper and Salt.