Berridge House recipe book

2 lbs. neck of mutton, 1 onion, 1 qrt. of water, 1 small carrot, 2 oz. barley, 1 small turnip, seasoning, bunch of herbs. Method. — Cut the meat up finely, removing all fat and skin. Chop the bones, place them in the water with the seasonings and herbs. Simmer for 1 hour. Strain. Return to the pan with the meat, blanched barley, and vegetables, cut in small dice. Simmer for i| hour. Remove any fat with kitchen paper, season, and serve. LESSON III Lentil Soup 1 gill lentils, 3 small onions, 1 small turnip, 2 small carrots, salt and pepper, 1 qrt. water, 2 potatoes, bunch of herbs, 1 oz. dripping. Method. — Wash the lentils thoroughly. Soak over-night in one pint of the water. Scrub and prepare the vegetables. Cut into small pieces. Put into the pan with the dripping, place the lid on, and cook in the butter or dripping for five minutes. (This is called sweating the vegetables.) Add the lentils, water, herbs, and a pinch of carbonate of soda. Boil very gently till reduced to a pulp (about two hours). Season, and serve. Note. — If too thick, add a little boiling water. It should be the consistency of thick cream. Pea Soup and Haricot Bean Soup are made in exactly the same way, the peas and haricots being soaked overnight. Milk (one gill) should be added, after sieving, to the haricot soup (carrot omitted). LESSON IV Potato i lb. potatoes, f pt. milk, i oz. dripping, if pt. water or stock, Soup 2 small onions, i dessertspoonful of sago, salt and pepper. Method. — Wash, peel, and cut the potatoes into slices. Cut the onion finely, and sweat with the potatoes in the dripping for five or ten minutes. Add the boiling stock or water. Simmer gently till reduced to a pulp (i to if hour). Add the milk and sago. Cook till sago is transparent. Season, and serve hot. It should be the consistency of thick cream. Brown Vegetable Soup 2 small carrots, 2 small turnips, 2 small onions, seasoning, bunch of herbs, 2 oz. flour, 2 oz. butter or fat, i quart brown stock or water. Method. — Scrub, prepare and cut up the vegetables. Brown them in the fat. Remove from the pan and brown the flour. Add the boiling stock. Simmer till vegetables are tender. Sieve and season. >5 White Vegetable Soup 2 carrots, 2 small turnips i leek, i onion, salt, pepper, i bay leaf, i stick of celery. 1 oz. dripping, pt. milk. 2 oz. flour. i qrt. white stock or water. Method. — Prepare the vegetables and cut into long strips ; sweat for five minutes in the dripping. Add bay leaf and boiling stock or water. Boil till carrot is tender. Blend the flour with the milk. Stir into the soup, boil well; season and serve. Tomato and Rice Soup 4 tomatoes or i pt. if seasoning, tinned, i oz. butter, 1 onion, i qrt. white stock or 2 oz. rice, water. Method. — Chop the onion. Sweat in the butter. Cut the tomatoes into dice, and add with the boiling stock and rice (well washed). Simmer gently for three quarters of an hour. Season and serve. LESSON V CLEANING, SKINNING AND FILLETING OF FISH Fried Whiting Whiting, hot fat, egg and crumbs, parsley. Method.- — Clean, wash and skin the fish. Put the tail through the eyes. Dust lightly with well seasoned flour. Brush with egg, and toss in 1 6 crumbs. Fry in smoking fat till golden brown. Drain and dish on hot dish. Garnish with fried parsley. To Fry Parsley