Artizan recipes

Apple Vol au Vent .... 14 Arrowroot Jelly 14 Baked Custard 15 Batter and Fruit Pie . . . . 15 Brandy Wafers 15 Cottage Pudding 16 Crumpets ....... 16 Gingerbread Nuts 17 Lemon Cream 17 Muffins 18 Potato Rolls 18 Rice Pancakes 19 Rich Suet Pudding .... 19 Sago Shape 19 Stewed Apples 20 Tapioca Cream 20 B Cabbage Soup. Ingredients. Two Cabbages. Three Potatoes. One Clove of Garlic. Two ounces of Butter. Two quarts of boiling Water. A dessertspoonful of Salt. Trim the cabbages well, cut off all the green outside leaves, but do not cut the white leaves up too small. Put them in cold water with a little salt. Peel the potatoes and put them into the cold water with the cabbages. Have a saucepan of boiling water, about two quarts ; add a dessertspoonful of salt ; put in the vegetables with a clove of garlic crushed. Let this all boil for thirty minutes, then mash the potatoes well with a spoon ; stir in two ounces of butter ; put some small squares of fried bread into a soup tureen ; pour the soup into it, cover it for a few minutes, and serve. Cocky Leeky Soup. Ingredients. Three pounds Scrag of Mutton or Knuckle of Veal. One Fowl. Salt. Two ounces of Rice. Six Leeks. Boil the mutton and the fowl in three quarts of water ; put in some salt and skim well ; cut up three leeks into pieces about an inch long ; add some pepper, and let it all boil for an hour slowly. Then put in the rest of the leeks and the rice, and boil it three quarters of an hour longer ; then take out the mutton and the fowl. Serve the soup with some of the chicken cut up into neat pieces in it. Serve the mutton separately with parsley and butter sauce. Plain Green Pea Soup. Ingredients. One quart of Green Peas. Two quarts of boiling Water. A little Salt and Sugar. In shelling the peas, separate the young ones from the old ones, and put half a pint of the young ones on one side to be boiled separately and added to the soup when it is finished. Put the one and a half pints of peas into a saucepan with two quarts of boiling water and a little sugar ; boil till the peas are tender, then strain them ; now stir them into the water in which they were cooked ; let them boil up for five minutes, then pass the soup through a hair sieve ; add the half pint of peas boiled separately ; stir in a little salt and sugar, and serve very hot. This soup can be made with one pint of peas and one pint of pea-shells. Rice Soup. Ingredients. Two ounces of Rice. One ounce of Butter. Half pint of Milk. Three pints of Water. Half a Carrot. Six Peppercorns. A few Celery seeds tied in Muslin. One small Onion. Salt. Slice the onion and carrot, melt the butter in a stew-pan, and draw down these vegetables in it, but do not let them brown ; put three pints of water into the stew-pan with the onion, etc. ; add the rice, previously well washed, also the peppercorns and celery seed, tied up in a muslin bag, and let all this boil till the rice is quite soft. Now take out the muslin bag and pass the rice and vegetables through a hair sieve ; then return it to the stew-pan ; add the milk, let it boil up, and serve. B 2 Broiled Mackerel.