Artizan recipes

Put the stock on to boil, and when boiling stir in the semolina; let it boil for ten minutes, then add the milk, pepper and salt. Let it warm, stirring all the while, and when warm it is ready for serving. [illustration: IO] Shin of Beef Soup. Ingredients. Four pounds Shin of Beef, meat and bone. Two Carrots. One Turnip. One Onion. A bunch of Herbs. Three sticks of Celery. Pepper and Salt. Two ounces of Dripping. One tablespoonful of crushed Tapioca or small Sago. Cut the meat off the bones in small pieces, remove the marrow and break up the bone. Melt the dripping in a large stewpan, fry the pieces of meat in it ; pour off the dripping and add five pints of water and the bones. Whilst this is boiling up prepare the vegetables ; scrape the carrot, cut it in quarters, peel the turnip and onion, cut them in quarters, cut up the celery in pieces. When the soup begins to boil throw in one tablespoonful of salt, to allow the scum to rise ; skim it well, then add the vegetables and bunch of herbs ; boil it gently three hours, then strain it and thicken it with crushed tapioca or sago, boil for ten minutes and serve. If liked, the meat may be cut off all in one piece, tied up with string, fried in the dripping and cooked as a joint in the soup. It will take four hours. Serve with brown sauce poured over the meat. Skate Soup. Ingredients. Two pounds of Skate. Two pounds of Ling. Lemon peel. Bunch of Sweet Herbs. Two blades of Mace. Whole Peppers. Parsley. Horse-radish. The crust of a penny Roll. One ounce of Vermicelli. Six quarts of Water. Boil two pounds of skate in six quarts of water. When cooked take out the fish and pick it from the bones ; put the fish on one side, and return the bones to the liquor with two pounds of ling, the peel of a small lemon, a bunch of sweet herbs and parsley, two blades of mace, a piece of horse-radish, and the crust of a penny roll. Let this all boil for three hours, till reduced to two quarts, then strain it off; add one ounce of vermicelli to the liquor, and let it boil gently till it is cooked. Just before serving put in some nice pieces of the skate. The rest of the skate can be served separately with parsley and butter sauce. Spring Soup Maigre. Ingredients. Half a small Cabbage (white heart best). One Carrot. Half a Turnip. The Flower of a small Cauliflower. Two Leeks. A head of Celery. One Onion. Pepper and Salt. Quarter of a pound of Butter. Two quarts of Water. Four thin slices of Bread and Butter. A tablespoonful of Brown Sugar. Shred all the vegetables very finely ; put them into a saucepan with the quarter of a pound of butter, a little pepper and salt, and the sugar, and let them cook for fifteen or twenty minutes ; then add two quarts of cold water, and let them boil gently for one hour with the lid off. Butter three or four slices of bread ; put them in the oven to brown. Put these slices of bread into the souptureen, and pour the soup on to them. Any fresh vegetables in season can be used ; lettuce is very good. Vegetable Soup. Ingredients. Two Carrots. Two Turnips. One Leek. One Onion. One stick of Celery. Two ounces of Butter. One pint of Water. Half pint of Milk. One ounce of Flour. Half a teaspoon of castor Sugar, Salt. One Bay-leaf.