1 Head and Trotters thoroaglily cleaned and soaked all night in salt and
water. Scrape them again ne.xt morning, pour a kettleful of boiling
water over, and let .soak for i hour. Put in pot, with S or 6 quarts cold
Water, a teacupful of Barley, do. of Peas, Turnip cut in squares, Carrot
sliced. Leeks or any other vegetables desired.✪ Broth (Sheep’s Head)
Boil for 3 or 4 hours, season with popper and salt. Serve broth
in tureen, and head and trotters on ashet, garnished with pieces of
turnip and carrot. The head may bo sprinkled with a few brown
bread crumbs and minceil jiarsloy, and browned a few minutes in oven.
Forcemeat Balls may bo made by mixing the tongue and brains
with an ecpial quantity of fine bread crumbs, pepper and salt, a littlo
minced parsley, and 1 egg.
Broth (Vegetarian).
Put into a pan 2 quarts of water, ^ teacupful of rice or barley ;
let it boil ; add a small quantity of mixed vegetables, such as lettuce,
carrot, turnip, parsnip, leek.s, celery, parsley, and peas ; wash and cut
the vegetables small ; add 1 carrot grated✪ Broth (Vegetarian), and simmer for four hours ;
season with pepper and salt.
Brown Soup.
1 Ih. Shill of Beef, 1 Carrot, 1 Turnip, 1 Large Onion, 1 Teaspoonful each of
Flour, Sugar, and Butter, 6 pints Water, Pepper and Salt✪ Brown Soup.
Put the sugar, flour, and butter in pan and brown well. Have
meat and vegetables cut in very small pieces, and alo'ng with bone
fry for about 10 minutes, turning constantly with spoon, add Avater,
and as it comes to the boil, skim well. Let boil gently for 3 hours,
strain and return to pot, add pepper, salt, and thicken with venni-
celli, custard cut small, or anything you like.
Brown Celery Soup.
1 head Celery, 1 Potatoes, and 1 Carrot (all cut in small pieces), 1 Spanish
Onion, and 2 quarts Water✪ Brown Celery Soup.
Chop the onion small, and fry in butter till brown. Add to the
water, and boil for 15 minutes, then strain out the onion. Add the
vegetables, and boil 1 hour, seasoning Avith pepper and salt.
Carrot Soup.
2 bunches young carrots or one, if large ; cut in small pieces.
Put in pan Avith 2 oz. butter, a little sugar, salt, and pepper. Put lid
on and cook 15 minutes. Add a bay leaf, sprig of parsley, piece of
thyme, small onion, and a quart good stock✪ Carrot Soup. Boil gently 1 hour.
Add 2 tablespoonfuls rice and cook till tender. Pass all through
sieve. Add 1 gill cream and heat thoroughly.
4
TRJED FAVOURITES COOKERY BOOK.
Celery Soup.
1 head Celery, 1 piece of Butter (size of an egg), 2 pints Water, a little Salt
and -white Pepper, 1 yolk Egg, 1 gill Milk»or Cream✪ Celery Soup.
.Put celery iuto. pan -with butter melted beforehand, and stir till
every piece of celeay is cO'vei'ed with butter. Pour on the water, add
salt and pepper, and boil (without a lid on the pan) till celery is quite
soft. Skim Weil from time to time as the froth rises. When celery
is soft, rub all through a sieve. Returp soup to pan and stir till
boilingr Have ready the egg and cream mixed, and pour the boiling
.soup on tliis.
Tliis soup is specially good for rheumatism and neuralgia.
Chestnut Soup.
Chestnuts, lb. stewed nearly 1 hour; Stock, 2 quarts; Seasoning, Salt,
Mace, and Cayenne Pepper✪ Chestnut Soup.
Page 12 · 8 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1 Head and Trotters thoroughly cleaned and soaked all night in salt and water. Scrape them again next morning, pour a kettleful of boiling water over, and let .soak for i hour. Put in pot, with S3 or 6 quarts cold Water, a teacupfulof Barley, do. of Peas, Turnip cut in squares, Carrot sliced. Leeks or any other vegetables desired.
Boil for 3 or 4 hours, season with popper and salt. Serve broth in tureen, and head and trotters on ashet, garnished with pieces of turnip and carrot. The head may be sprinkled with a few brown bread crumbs and minced parsley, and browned a few minutes in oven.
Forcemeat Balls may bo made by mixing the tongue and brains with an equal quantity of fine bread crumbs, pepper and salt, a littlo minced parsley, and 1 egg.
Broth (Vegetarian).
Put into a pan 2 quarts of water, ½ teacupful of rice or barley ; let it boil ; add a small quantity of mixed vegetables, such as lettuce, carrot, turnip, parsnip, leek.s, celery, parsley, and peas ; wash and cut the vegetables small ; add 1 carrot grated, and simmer for four hours ; season with pepper and salt.
Brown Soup.
1 lb. Shin of Beef, 1 Carrot, 1 Turnip, 1 Large Onion, 1 Teaspoonful each of Flour, Sugar, and Butter, 6 pints Water, Pepper and Salt.
Put the sugar, flour, and butter in pan and brown well. Have meat and vegetables cut in very small pieces, and along with bone fry for about 10 minutes, turning constantly with spoon, add Avater, and as it comes to the boil, skim well. Let boil gently for 3 hours, strain and return to pot, add pepper, salt, and thicken with vermicelli, custard cut small, or anything you like.
Brown Celery Soup.
1 head Celery, 2 Potatoess, and 1 Carrot (all cut in small pieces), 1 Spanish Onion, and 2 quarts Water.
Chop the onion small, and fry in butter till brown. Add to the water, and boil for 15 minutes, then strain out the onion. Add the vegetables, and boil 1 hour, seasoning Avith pepper and salt.
Carrot Soup.
2 bunches young carrots or one, if large ; cut in small pieces. Put in pan Avith 2 oz. butter, a little sugar, salt, and pepper. Put lid on and cook 15 minutes. Add a bay leaf, sprig of parsley, piece of thyme, small onion, and a quart good stock. Boil gently 1 hour. Add 2 tablespoonfuls rice and cook till tender. Pass all through sieve. Add 1 gill cream and heat thoroughly.
Celery Soup.
1 head Celery, 1 piece of Butter (size of an egg), 2 pints Water, a little Salt and -white Pepper, 1 yolk Egg, 1 gill Milk»or Cream.
.Put celery iuto. pan -with butter melted beforehand, and stir till every piece of celeay is cO'vei'ed with butter. Pour on the water, add salt and pepper, and boil (without a lid on the pan) till celery is quite soft. Skim Weil from time to time as the froth rises. When celery is soft, rub all through a sieve. Returp soup to pan and stir till boilingr Have ready the egg and cream mixed, and pour the boiling .soup on tliis.
Tliis soup is specially good for rheumatism and neuralgia.
Chestnut Soup.
Chestnuts, lb. stewed nearly 1 hour; Stock, 2 quarts; Seasoning, Salt, Mace, and Cayenne Pepper.
Records on this page
Broth (Sheep’s Head)Broth (Vegetarian)Brown SoupBrown Celery SoupCelery SoupCarrot SoupCelery SoupChestnut Soup