Artizan recipes

Mode of Work. — Wash and grate the carrots. Slice the onion ; cut up bacon. Melt fat, steam bacon, onion and carrots for five minutes. Add stock or water, and parsley. Simmer for one hour. Press vegetables through sieve, removing parsley. Return to saucepan, adding seasonings. Boil up. N.B. — If fat bacon is used no fat is required. Tomato Soup. Ingredients. Half a quart tin of Tomatoes (or four fresh ones). One Onion. One Carrot. One Turnip. Two Cloves. One ounce of Fat. One ounce of Flour. One pint of Water. Half pint of Milk. Seasonings. Mode of Work. — Slice carrot, turnip, and onion ; put these with half tin of tomatoes, cloves and water, into a saucepan. Simmer gently for one hour. Pass through a sieve. Melt fat, stir in flour ; fry gently, taking care not to brown ; add milk gradually. When boiling pour in the soup. Re-heat and season. N.B. — If fresh tomatoes are used more water will be required. Scotch Broth. Ingredients. Two pounds of Neck of Mutton, or Shin of Beef. One Carrot. One Turnip. One Onion. Two ounces of Pearl Barley. Two quarts of cold Water. Half small Cabbage. One tablespoonful of chopped Parsley. Pepper and Salt. Mode of Work.— Wash the barley, put into a saucepan with the meat and water. Boil for one hour. Add carrot, turnip, onion, and cabbage, which should be thinly sliced. Boil for one and a half hours, skimming frequently. Season with pepper and salt. Remove meat from the saucepan, cut up into small pieces, taking away the bone, and return to soup just before serving, at the same time adding parsley. Clarified Fat. Ingredients. Three pounds of Fat (cooked and uncooked). Cold Water to cover. Mode of Work. — Cut up the fat into pieces about half inch square. Put into a saucepan ; cover with cold water and bring to the boil. Skim carefully. Care must be taken that the fat does not burn. It must be kept over the fire until the pieces are slightly brown. Cool and strain. The slightest smell indicates over-cooking. Pot-au-feu. Ingredients. Two pounds of Beef. One Parsnip. One Turnip. One Carrot Half a small Cabbage. One Onion and two Cloves. One Leek. One ounce of Sago or Tapioca. Two sticks of Celery. Two sprigs of Parsley. One Bay-leaf, Sweet Herbs. Pepper and Salt. IO Mode of Work. — Put two quarts of water into a saucepan with the meat and half a teaspoonful of salt. When boiling, skim well. Simmer for one hour, add all the vegetables except the cabbage, also cloves and herbs. Boil for two hours. Tie the cabbage together and add this. Simmer for one hour to cook the cabbage. Dish the meat and garnish with the vegetables ; serving the cabbage separately. Strain liquor, cool, and remove the fat. Return to saucepan, add the sago, and boil fifteen minutes, stirring all the while. Season well. Fish Soup. Ingredients. One small Haddock or Plaice. Two sticks of Celery. One quart of Water (cold). Six Peppercorns. One tablespoonful of chopped Parsley. One Onion. Salt. One ounce of Fat. One ounce of Flour. Half pint of Milk.