Artizan recipes

One Carrot. A bunch of Herbs : Thyme, Marjoram, Bay-leaf and Parsley, Three tablespoonfuls of Flour. Two ounces of Curry Powder. Four quarts and half a pint of Water. Salt. Cut up the fish and wash it clean. Put it into a saucepan with the fat or butter, the apples and the vegetables washed, B 2 peeled, and cut up, and the herbs. Let all this cook for about ten minutes ; then add four quarts of cold water. Mix the flour and curry powder into a smooth paste, with half a pint of cold water, and stir it into the soup. Stir till it boils, then skim it well, and let it boil gently for an hour and a half. Strain it into a tureen, and add to it one pint of cooked rice and some pieces of cooked fish neatly cut up. Hotch Potch. Ingredients. Three pounds of Neck of Mutton (scrag end). Three quarts of cold Water. Of Carrots, Turnips, and Cauliflower, one pint. One Lettuce. Three-quarters of a pint of Green Teas. Half pint of Broad Beans. Two Onions or Leeks. One teaspoonful of Salt. Half a teaspoonful of Pepper. Two teaspoonfuls of Sugar. One teaspoonful of chopped Parsley. Cut up the meat into small pieces, and put it on in cold water with the salt ; let it come to the boil, and well skim it. Scrape the carrots and cut them up ; peel the turnips and cut them up. Break up the cauliflower into little sprigs, and shred the lettuce ; shell the peas, shell the beans, and chop up the onions. Put all these vegetables when prepared in with the meat ; add the pepper. Let this boil slowly for three or four hours, according to the age of the vegetables. Just before serving, stir in the sugar, and last of all the chopped parsley. Haricot Puree. Ingredients. One pint of Haricot Beans. One Onion. One teaspoonful of Salt. Pepper. Pint of Milk. Two quarts of Water. Soak the haricot beans in cold water all night. Take the soaked beans and put them in a saucepan with the water and salt, also a sliced onion ; put it on the fire and let it boil gently for four hours. After that time pass the contents through a colander into a basin, stir in the milk, add pepper and salt, and pour the puree back into the saucepan to warm; stir in while it is warming, then pour it into a hot soup-tureen. Lentil Soup. Ingredients. One pint of Red Lentils. One Onion. Three sticks of Celery. One ounce of Dripping. Pepper and Salt. Two quarts of Water. Soak the lentils all night in cold water. Put the dripping into a saucepan, wash the lentils well, and put them in the saucepan, with the sliced onion, and the celery cut in small pieces ; put the saucepan on the fire and stir for five minutes. Now add two quarts of cold water. Let the soup boil gently till the lentils are quite soft. Pass the soup through a hair sieve, pour it back into the saucepan, add pepper and salt to taste, and warm it again over the fire. Fried bread should be served with it. If celery is out of season, the seed may be substituted for it. Macaroni Soup. Ingredients. Bones. One tablespoonful of Salt and Peppercorns. One good-sized Turnip and four Leeks. Two Carrots. Two Onions, two Cloves, and a blade of Mace. A bunch of Herbs. Quarter of a pound of Macaroni.