Wash and pick tne spinach, throw it into a pan of boiling water, containing a little sugar, salt, and soda ; boil very quickly ten minutes, or until tender ; drain, and rub through a fine wire sieve. Melt the butter, stir in flour until smooth, add stock, boil five minutes, pour over spinach, add salt, pepper, nutmeg, and cream ; re-heat and serve. 1 oz. butter 1 quart of good stock, white A dust of nutmeg✪ Spinach Soup ^ pint cream No. 13. GOOD BROWN STOCK. 4 lbs. shin of beef 3 cloves 1 teaspoonful peppercorns 1 bay leaf Any poultry or game bones 2 quarts water 1 large carrot 2 onions, browned A bunch of sweet herbs 2 sticks celery Cut up the meat about one inch square, break up the bones and remove the marrow ; cover with the water and bring gently to the boil ; skim thoroughly, then add all the above ingredients, and simmer slowly four hours ; pour through a fine sieve, and when cold remove the fat. The bones, &c., may be boiled down again for cheap soups. 9 No. 14, GOOD WHITE STOCK. 4 lbs. shin of veal 1 onion 1 blade of mace An old fowl or a rabbit A few stalks of celery Any bones from poultry 2 quarts of water✪ Soup from Old Fowl or Rabbit Cut up the meat into small pieces and break up the bones, put into a pan with the water cold and bring gently to the boil; skim thoroughly, add the above ingredients, and simmer slowly four hours ; pour through a fine sieve, and when cold remove the fat. The bones may be boiled .down again for cheap soup. Cut some bread about J-inch thick, stamp out in rounds about the size of a shilling, put about \ lb. of butter into a saucepan and melt, pour off the top into a frying-pan, leaving the sediment at the bottom ; allow this to heat until it turns a light brown; throw in the bread, and fry a light golden colour, drain on soft paper, and serve. No. 15. CROUTONS FOR SOUP✪ Croutons for Soup. 10 FISH. No. 16. COD STEAKS WITH TOMATO PUREE. 2 cod steaks about 1 inch thick £ lb. of tomatoes | pint fish stock ^ pint stock Salt, pepper, and cayenne 1 oz. butter f oz. flour A slice of onion A blade of mace✪ Cod Steaks with Tomato Puree Wipe the fish dry, and sprinkle with salt and lemon juice and a little pepper on the under side ; lay on a buttered plate, put another buttered plate over ; set on the top of a saucepan of boiling water, and steam in this way for half-an-hour, or until the fish begins to leave the bones ; lift on a towel to drain. Meanwhile, heat the butter and fry in it the tomatoes and onions sliced, add the flour, mace, and seasonings, J pint of stock, and the liquid from the fish, and simmer gently 15 minutes; rub through a fine hair sieve, adding a little more stock if too thin ; re -heat and pour over the fish, coating it entirely, and serve. No. 17. STEWED EELS. 2 or 3 eels 2 tablespoonfuls cream A little lemon juice Pepper, salt, and cayenne 1 oz. butter A bunch of parsley £ pint white stock 1 small onion Bunch of sweet herbs A blade of mace 1 oz. flour | teaspoonful peppercorns✪ Stewed Eels Skin and divide the eels into pieces about two inches 11 long, put them into a pan with the stock, onion, herbs, mace, parsley, lemon juice, and peppercorns ; bring to the boil, skim, and allow to simmer 15 minutes; lift out the eels to drain. Meanwhile, melt the butter, stir in flour until smooth, add liquid from fish, and boil five minutes ; strain over the eels, which should be piled in the centre of a dish. No. 18. STEWED EELS (Brown).

AI-modernized reading of the original text

Wash and pick the spinach, throw it into a pan of boiling water, containing a little sugar, salt, and soda ; boil very quickly ten minutes, or until tender ; drain, and rub through a fine wire sieve. Melt the butter, stir in flour until smooth, add stock, boil five minutes, pour over spinach, add salt, pepper, nutmeg, and cream ; reheat and serve. 1 oz. butter 1 quart of good stock, white A dust of nutmeg ^ pint cream No. 13. GOOD BROWN STOCK. 4 lbs. shin of beef 3 cloves 1 teaspoonful peppercorns 1 bay leaf Any poultry or game bones 2 quarts water 1 large carrot 2 onions, browned A bunch of sweet herbs 2 sticks celery Cut up the meat about one inch square, break up the bones and remove the marrow ; cover with the water and bring gently to the boil ; skim thoroughly, then add all the above ingredients, and simmer slowly four hours ; pour through a fine sieve, and when cold remove the fat. The bones, &c., may be boiled down again for cheap soups. No. 14, GOOD WHITE STOCK. 4 lbs. shin of veal 1 onion 1 blade of mace An old fowl or a rabbit A few stalks of celery Any bones from poultry 2 quarts of water Cut up the meat into small pieces and break up the bones, put into a pan with the water cold and bring gently to the boil; skim thoroughly, add the above ingredients, and simmer slowly four hours ; pour through a fine sieve, and when cold remove the fat. The bones may be boiled .down again for cheap soup. Cut some bread about J-inch thick, stamp out in rounds about the size of a shilling, put about \ lb. of butter into a saucepan and melt, pour off the top into a frying-pan, leaving the sediment at the bottom ; allow this to heat until it turns a light brown; throw in the bread, and fry a light golden colour, drain on soft paper, and serve. No. 15. CROUTONS FOR SOUP. FISH. No. 16. COD STEAKS WITH TOMATO PUREE. 2 cod steaks about 1 inch thick £ lb. of tomatoes | pint fish stock ^ pint stock Salt, pepper, and cayenne 1 oz. butter f oz. flour A slice of onion A blade of mace Wipe the fish dry, and sprinkle with salt and lemon juice and a little pepper on the under side ; lay on a buttered plate, put another buttered plate over ; set on the top of a saucepan of boiling water, and steam in this way for half-an-hour, or until the fish begins to leave the bones ; lift on a towel to drain. Meanwhile, heat the butter and fry in it the tomatoes and onions sliced, add the flour, mace, and seasonings, J pint of stock, and the liquid from the fish, and simmer gently 15 minutes; rub through a fine hair sieve, adding a little more stock if too thin ; reheat and pour over the fish, coating it entirely, and serve. No. 17. STEWED EELS. 2 or 3 eels 2 tablespoonfuls cream A little lemon juice Pepper, salt, and cayenne 1 oz. butter A bunch of parsley £ pint white stock 1 small onion Bunch of sweet herbs A blade of mace 1 oz. flour | teaspoonful peppercorns Skin and divide the eels into pieces about two inches long, put them into a pan with the stock, onion, herbs, mace, parsley, lemon juice, and peppercorns ; bring to the boil, skim, and allow to simmer 15 minutes; lift out the eels to drain. Meanwhile, melt the butter, stir in flour until smooth, add liquid from fish, and boil five minutes ; strain over the eels, which should be piled in the centre of a dish. No. 18. STEWED EELS (Brown).

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Good Brown StockSpinach SoupGood White StockSoup from Old Fowl or RabbitCroutons for SoupCod Steaks with Tomato PureeStewed Eels

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