Artizan recipes

One head of Celery. Teaspoonful of Salt. Half a teaspoonful of Pepper Cooked or uncooked Bones. Soak the split peas for twelve hours, and put them on in two quarts of cold water. Wash and cut up the vegetables, and when the water boils put them in with the peas ; also add the bones, salt, and pepper, and let it boil slowly for two hours, stirring it occasionally. After that time take out the bones, and rub the contents of the saucepan through a colander or a sieve; it is then ready for serving. Serve with dried mint and toast cut into dice. Pea Soup, No. 2. Ingredients. One quart of Peas. Three quarts of Water. One Carrot. One Turnip. Three Onions. A handful of green tops of Celery. Parsley. Thyme. Bay-leaf. Salt and Pepper. Soak the peas all night in cold water, and next day put them on to cook in three quarts of water. Chop up the onions, carrot, turnip, celery, and parsley very small, add them to the peas, also the thyme and bay leaf, salt and pepper. Boil for three or four hours. Any pieces of bread may be cut up and served in this soup. Pot-au-Feu. Ingredients. Four pounds of Beef. Two ounces of Sago, or Tapioca for the Soup. Half ounce of Salt, two Turnips. Two Carrots, two Leeks. One Parsnip, one small head of Celery. Two or three sprigs of Parsley. One Cabbage. One Bay-leaf, Thyme, Marjoram, one Onion, three Cloves. Put six quarts of water into a large pot, tie the meat in a shape and put it in, and when it is boiling put in the salt. Wash the vegetables well, cutting the green off the leeks and celery. When the Pot-au-feu has boiled gently for one hour, add to it all the vegetables except the cabbage, tie the herbs together and put them also into the pot, peel the onion and stick the cloves into it and put that into the pot. When these ingredients have been boiling for five hours, cut the cabbage in two, wash it well, tie it together and put it into the pot. Let this simmer gently for one hour. After that time dish the meat and garnish with the vegetables. Serve the cabbage on a hot vegetable-dish. Strain the liquor through a colander into a basin to cool and then remove the fat. When the soup is wanted, put two quarts of the liquor into a saucepan to boil, put to it, stirring all the while, the two ounces of sago, and let it boil for fifteen minutes, when it will be ready for use. Scotch Broth. Ingredients. Four pounds of Scrag of Mutton. Six quarts of cold Water. One tablespoonful of Salt. One Carrot. Half a teaspoonful of Pepper. One Turnip. One Onion. Two Leeks. One tablespoonful of Chopped Parsley. Half a head of Celery. Two tablespoonfuls of Scotch Barley. Cut the mutton up into neat pieces, wash it in cold water, put it into a stewpan with a tablespoonful of salt, half a teaspoonful of pepper, and six quarts of cold water ; keep it well skimmed, and let it boil for two hours. Then add the vegetables cut up into dice, and two tablespoonfuls of Scotch barley previously washed. Let this simmer half an hour, then add the chopped parsley. The meat can be left in the broth, or else taken out before the vegetables are added. Semolina Soup. Ingredients. One quart of second Stock. Two tablespoonfuls of Semolina. Half pint of Milk. Salt and Pepper.