FoodNet

Instruction in cookery (London School Board receipts)

1890

Page 10 · 9 recipe records on this page

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Ingredients : — 1 'quart of Split Peas. 2 quarts of Water. 2 Onions. 1 Turnip. 1 Carrot. 1 leaf of Celery. 1 teaspoonful of Salt. i teaspoonful of Pepper✪ French Vegetable Soup or Marrow Soup. Two pennyworth of cooked or uncooked Bones. Mint and Toast. Method : — Wash the peas ; put them in a basin of cold water to soak one night ; next morning pour off all the water ; put the 2 quarts of water and the peas in a saucepan ; bring them to the boil. Peel the onions and turnip ; scrape the carrot and celery ; wash all except the onions and cut them into small squares ; add them and the bones to the peas. Let the soup simmer 2 hours. Skim sometimes. Take out the bones. _ Strain the soup through a wire sieve or colander into a basin ; nib all through with a wooden spoon. Pour soup back into the sauce- pan ; add pepper and salt ; stir until it boils. Pour the soup into a hot basin ; serve with powdered mint and squares of toast. Time, 3 hours. (32) LENTIL SOUP. Ingredients : — 1 pint of red Lentils. 1 Onion. 3 sticks of Celery. 1 oz. of Butter or Dripping. 3 pints of Water. 1 teaspoonful of Salt. 3 teaspoonful cf Pepper. 28 Method : — Wash lentils in cold water; grease inside of an iron saucepan with the butter or dripping ; peel and cut onion quarters ; cut green tops off celery, wash and cut in pieces Put onion, celery, and lentils into saucepan ; put over the fire for 5 minutes with cover on ; stir sometimes to prevent burning ; pour water in ; stir well. Let the soup simmer from 1 to li hour; pour soup through wire sieve into a basin, rubbing the vegetables through with a wooden spoon ; return soup to the saucepan ; add pepper and salt. When the soup boils, stir, and pour it in a basin or soup tureen and serve. 1 carrot is an improvement. Time, 1| hour. (33) STEWED CABBAGE. Ingredients : — 1 Cabbage or Savoy. 2 ozs. of Dripping. 2 teaspoonfuls of Salt, teaspoonful of Pepper. 1 dessert-spoonful of Flour. -1 pint of Water, Stock, or Milk. Method: — Cut away the outside leaves of the cabbage ; 'remove some of the stem; wash and drain it well ; then cut it up like a lettuce for salad. Have ready a saucepan of boiling water add 1 teaspoonful of salt, then the cabbage; boil it j very quickly with the cover off the pan for 20 minutes. Strain the cabbage in a colander; press all the w0*<j r away with a spoon. Put the dripping into a stewpan ; when melted, add the pepper and rest of the salt, then the cabbage ; stir over the fire until it is nearly dry ; then mix in the flour, and add by degrees the stock, water, or milk. Stir until it boils to prevent the flour being lumpy. Stew the mixture gently for a | hour ; stir often to prevent burning, Pour it in a hot vegetable dish and serve. Time, 1 hour. J>9 (34) STEWED VEGETABLE MARROW. Ingredients : — 1 small Marrow. 1 small Onion. 1 oz. of Butter or Dripping. 1 teaspoonful of Salt. 5 teaspoonful of Pepper✪ Stewed Cabbage. Method : — Peel the marrow and onion ; cut the marrow into small thick squares ; take out seeds ; chop the onion finely. Put the butter or dripping, pepper and salt into a saucepan ; when the butter is melted add the onion, shake it over the fire for 5 minutes without allowing it to brown ; add the marrow, and let it cook slowly until it pulps ; stir it sometimes to prevent burning ; then turn it nicely into a hot vegetable dish. Serve with toast. Time 1| hour. (35) BOILED POTATOES. Ingredients : — 1 pint of Water. 1 teaspoonful of Salt. ✪ Boiled Potatoes