Name: The exhibition cookery book
Author: Expert chef

3-^ tf' / f / t 22101425917 Med K9123 ^E Exhibition Cookery Book CONTAINING Practical Recipes for Plain and Superior Household Cookery . BY AN expert CHEF. LONDON : LANGSFORD, may & COMPANY, 178, UPPER THAMES STREET, E.C., AND AT 27, CHANCERY LANE, ^2i C Cl WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. or . The Exhibition Cookery Book, — ♦ — SOUPS. I. STOCK FOR SOUPS AND SAUCES. iUmo.st any kind of meat, bones, and trimmings of cooked and raw meat, can be used for making stock. The usual proportions are i lb. of meat, etc., to every quart of water. Put the meat and bones (the latter should be cracked) in a stock-pot or a large well-tinned saucepan, add the required quantity of cold water and a little salt, and let it come to the boil. Remove the scum and add one or two carrots, one turnip, and one or two onions, all of which should first be washed and peeled. A bunch of herbs, one bayleaf, and some peppercorns added to the stock while cooking wil] improve the flavour. The whole must simmer slowly for at least tour hours before it is fit for use. Stock is used for making soups, gravy, and sauces, instead of using water. 2 THE EXHIBITION COOKERY BOOK. 2. WHITE STOCK. Shin of beef 1 onion 1 turnip 4 quarts cold water Leg of veal 1 tablespoonful of salt 1 bunch of herbs 1 carrot Cut up the meat and chop the bones into small pieces, scrape the carrot, peel the onion and turnip, and tie up the herbs. Put the meat, bones, and salt into a large sauce- pan, cover with water, and allow it to come to the boil, skim well, add the vegetables and herbs, and allow to simmer for four hours to slowly extract gelatine from the meat and bones. Strain into a basin, remove the fat when cold, and use for soups, sauces, etc. 3. VEGETABLE SOUP. 1 small white cabbage 1 leek 1 pint of milk Salt and pepper 1 small onion 1 oz. butter or dripping 1 oz. sago or crushed tapioca 1 slice of toasted bread Wash and trim the cabbage, cut the leaves into very fine shreds, put them into boiling water (salted), and cook for ten minutes, take up and drain. Melt the butter in a sauce- pan, add the onion and leek (previously peeled, cleaned, and cut into thin slices), fry a little, then add the cabbage, and stir the whole over the fire for a few minutes longer. Moisten with a quart of water, boil up, skim, and let simmer gently till all the vegetables are tender ; season with pepper and salt, add the milk (boiling), put in the sago or tapioca, and cook for another ten minutes. Serve with small sippets of toasted bread. THE EXHIBITION COOKERY BOOK. 3 4. BROWN STOCK. I’o make brown stock the meat and vegetables should be fried a nice brown colour in dripping or butter. Pro- portions of ingredients and method are in other respects the same as given in the foregoing recipes. 5. MUTTON BROTH. li lbs. neck of mutton 1 small carrot 1 small turnip 1 small onion 2 quarts of water 1 oz. pearl barley Pepper and salt Chopped parsley

AI-modernized reading of the original text

3-^ tf' / f / t 22101425917 Med K9123 ^E Exhibition Cookery Book CONTAINING Practical Recipes for Plain and Superior Household Cookery . BY AN expert CHEF. LONDON : Langsford, May & Company, 178, UPPER THAMES STREET, E.C., AND AT 27, CHANCERY LANE, ^2i C WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. or . The Exhibition Cookery Book, — ♦ — SOUPS. I. STOCK FOR SOUPS AND SAUCES. iUmo.st any kind of meat, bones, and trimmings of cooked and raw meat, can be used for making stock. The usual proportions are i lb. of meat, etc., to every quart of water. Put the meat and bones (the latter should be cracked) in a stock-pot or a large well-tinned saucepan, add the required quantity of cold water and a little salt, and let it come to the boil. Remove the scum and add one or two carrots, one turnip, and one or two onions, all of which should first be washed and peeled. A bunch of herbs, one bayleaf, and some peppercorns added to the stock while cooking will improve the flavour. The whole must simmer slowly for at least tour hours before it is fit for use. Stock is used for making soups, gravy, and sauces, instead of using water. 2. WHITE STOCK. Shin of beef 1 onion 1 turnip 4 quarts cold water Leg of veal 1 tablespoonful of salt 1 bunch of herbs 1 carrot Cut up the meat and chop the bones into small pieces, scrape the carrot, peel the onion and turnip, and tie up the herbs. Put the meat, bones, and salt into a large saucepan, cover with water, and allow it to come to the boil, skim well, add the vegetables and herbs, and allow to simmer for four hours to slowly extract gelatine from the meat and bones. Strain into a basin, remove the fat when cold, and use for soups, sauces, etc. 3. VEGETABLE SOUP. 1 small white cabbage 1 leek 1 pint of milk Salt and pepper 1 small onion 1 oz. butter or dripping 1 oz. sago or crushed tapioca 1 slice of toasted bread Wash and trim the cabbage, cut the leaves into very fine shreds, put them into boiling water (salted), and cook for ten minutes, take up and drain. Melt the butter in a saucepan, add the onion and leek (previously peeled, cleaned, and cut into thin slices), fry a little, then add the cabbage, and stir the whole over the fire for a few minutes longer. Moisten with a quart of water, boil up, skim, and let simmer gently till all the vegetables are tender ; season with pepper and salt, add the milk (boiling), put in the sago or tapioca, and cook for another ten minutes. Serve with small sippets of toasted bread. 4. BROWN STOCK. I’o make brown stock the meat and vegetables should be fried a nice brown colour in dripping or butter. Proportions of ingredients and method are in other respects the same as given in the foregoing recipes. 5. MUTTON BROTH. li lbs. neck of mutton 1 small carrot 1 small turnip 1 small onion 2 quarts of water 1 oz. pearl barley Pepper and salt Chopped parsley