Choice cookery

22101720526 Med CHOICE COOKERY. BY H. M. YOUNG. AUTHORESS OF Domestic Cookery , with special reference to Cooking by Gas.’’ Diplomee as Demonstrator of Cookery, Medalist , dec., dec. Published by H. M. YOUNG, 27, Arpley Street, Warrington JOHN HEYWOOD, Deansgate and Ridgefield, Manchester 1, Paternoster Buildings, LONDON. [ENTERED AT STATIONERS* HALL V O PREFACE. The rapid sale of my book, “ Domestic Cookery,” and the enquiry, as well as the knowledge that a want exists, for a treatise dealing with choice dishes, has encouraged me to publish this work under the title of “ Choice Cookery.” The book is intended as a practical guide to those ladies desirous of becoming acquainted with the art of cooking in its choicest and most economical form, and as most of the recipes have been given at my public demonstrations, they will be found quite reliable. Although it contains many references to cooking by the aid of gas, yet the use of the Gas Range is not essential to a perfect preparation of the dishes given ; but my experience convinces me that it is the most economical, convenient, and preferable method of cooking. See “ Domestic Cookery ” with special reference to cooking by gas. H. M. YOUNG, November 12th, 1888. CHOICE COOKERY. SOUPS. No. 1. ASPARAGUS SOUP. 40 heads of asparagus 1 small onion 1 oz. flour £ pint of cream 1 oz. butter 1 quart good white stock Bunch of sweet herbs A bay leaf A few sprigs parsley Yolks of 2 eggs 1 teaspoonful of peppercorns crushed Take the heads off asparagus, and put on one side. Cut up the tops in slices, also the onion, put these into a pan with the butter and herbs and fry gently 10 minutes, add the flour, then the stock, and simmer slowly 1 hour. Rub through a fine hair sieve, add cream, yolks, and salt, re-heat, but take care not to boil it. Just before serving throw in the asparagus tops, which should be first cooked in a little boiling stock containing a little salt and soda. B No. 2. GIBLET SOUP. 2 sets of giblets 1 small head of celery Blade of mace Bunch sweet herbs £ small Savoy cabbage Juice of £ lemon 1 teaspoonful of peppercorns 2 oz. flour 1 large onion 1 large carrot 1 small turnip A few sprigs or parsley Bay leaf 2 quarts stock or water 2 teaspoonfuls salt 2 oz. butter Clean and trim the giblets thoroughly, drop them into boiling water for a minute, lift them out into cold water t o blanch them ; divide into pieces about one inch. Put the butter into a saucepan with all the vegetables, sliced, the herbs, &c. ; fry five minutes ; then add flour and stock, and giblets ; bring to the boil and skim ; simmer slowly 2 hours, or until the giblets are tender, pour through a hair sieve, lift out the giblets and rub through as much of the vegetables as possible, put back into the saucepan with the giblets and salt, re-heat, and serve. A glass of sherry may be added if liked. Skin, clean, and divide the hare into small joints. Put the butter into a pan, and when quite hot fry in it the hare until a nice brown ; remove and fry the vege- No. 3. HARE SOUP 1 small hare 1 small head celery 1 oz. arrowroot A blade of mace 3 or 4 cloves 1 teaspoonful peppercorns