tables will be separated. 9. Add the pulp (that
which has passed through the sieve) to two quarts of
clear stock, f(pp. 77, 78) a teaspoonful of whole pepper,
a teaspoonful of pounded loaf-sugar, and a little more
salt, if necessary. 10. Bring it to the boil, skim, and
put it aside to simmer. This part is now ready. 1.
Take the remaining part of the peas and turn them
into a saucepan of boiling water, with plenty of salt,
and a small lump (size of a nut) of loaf sugar. 2. Boil
gently till done. 3. Drain them through a colander.
4. Add them to the soup. 5. Serve with sippets of
bread. Some cooks add a little chopped mint. The
spinach gives a greener colour to the soup.
Precautions. — Fresh shelled peas, sweet butter,
clean stewpans, good stock, constant stirring of the
vegetables while stewing in the butter to prevent burn-
ing, are essential.
GREEN PEA PUREE SOUP.
TO MAKE TWO QUARTS.
Ingredients.
3 pints of Green Peas. 1 Onion, x Carrot. 2 q<!s. of Stock.
1. Take a three-quart stewpan. 2. Boil three pints
of green peas in plenty of salt and water, with one
carrot and one onion. 3. When the peas are suffi-
ciently soft take out the carrot and onion. 4. Drain
the peas in a colander. 5. Pass them through a hair
or tammy sieve. G. Return the puree to the stewpan.
7. Add two quarts of stock✪ Green Pea Soup, half a teaspoonful of
pounded loaf-sugar, and stir till it just comes to the
boil. 8. Stand it aside to simmer.
Soups.
Sp
WITH RICE.
1. Boil four ounces of rice (see recipe for boiling
rice, page 247), when done, put into a soup tureen.
2. Skim the soup. 3. Put half an ounce of sweet
butter into the tureen. 4. Pour over the soup and
stir till it is thoroughly melted. It is now ready. If
the colour is too pale a few leaves of spinach passed
through a fine sieve may be added. The rice for this
soup is all the better if boiled with a little butter.
Precautions. — It is important to have fresh shelled
peas, and constant stirring till it comes to the boil.
GREEN PEA SOUP WITHOUT STOCK.
Ingredients.
Green Peas.
Proceed in precisely the same way as in the pre-
ceding recipe, using the water in which the peas have
been boiled instead of stock.
Precautions. — Be sure to have young fresh shelled
peas, a clean stewpan, and well-boiled rice. See
page 1 2 1 .
LENTIL SOUP (1).
TO MAKE TWO QUARTS.
Ingredients.
3 pints of small Lentils. 1 Carrot. l Onion.
Bouquet garni. Celery. 2 qts. of Stock.
Purchase three pints of lentils a la reine. There
are two kinds — the small (d la reine) and the larger
variety. The small variety are the better for making
90
Buckmaster s Cookery.
✪ Lentil Soup
Page 40 · 2 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
tables will be separated. 9. Add the pulp (that which has passed through the sieve) to two quarts of clear stock, (pp. 77, 78) a teaspoonful of whole pepper, a teaspoonful of pounded loaf-sugar, and a little more salt, if necessary. 10. Bring it to the boil, skim, and put it aside to simmer. This part is now ready. 1. Take the remaining part of the peas and turn them into a saucepan of boiling water, with plenty of salt, and a small lump (size of a nut) of loaf sugar. 2. Boil gently till done. 3. Drain them through a colander. 4. Add them to the soup. 5. Serve with sippets of bread. Some cooks add a little chopped mint. The spinach gives a greener colour to the soup.
Precautions. — Fresh shelled peas, sweet butter, clean stewpans, good stock, constant stirring of the vegetables while stewing in the butter to prevent burning, are essential.
GREEN PEA PUREE SOUP.
Ingredients.
3 pints of Green Peas. 1 Onion, x Carrot. 2 qts. of Stock.
1. Take a three-quart stewpan. 2. Boil three pints of green peas in plenty of salt and water, with one carrot and one onion. 3. When the peas are sufficiently soft take out the carrot and onion. 4. Drain the peas in a colander. 5. Pass them through a hair or tammy sieve. G. Return the puree to the stewpan. 7. Add two quarts of stock, half a teaspoonful of pounded loaf-sugar, and stir till it just comes to the boil. 8. Stand it aside to simmer.
Soups.
Sp
WITH RICE.
1. Boil four ounces of rice (see recipe for boiling rice, page 247), when done, put into a soup tureen. 2. Skim the soup. 3. Put half an ounce of sweet butter into the tureen. 4. Pour over the soup and stir till it is thoroughly melted. It is now ready. If the colour is too pale a few leaves of spinach passed through a fine sieve may be added. The rice for this soup is all the better if boiled with a little butter.
Precautions. — It is important to have fresh shelled peas, and constant stirring till it comes to the boil.
GREEN PEA SOUP WITHOUT STOCK.
Ingredients.
Green Peas.
Proceed in precisely the same way as in the preceding recipe, using the water in which the peas have been boiled instead of stock.
Precautions. — Be sure to have young fresh shelled peas, a clean stewpan, and well-boiled rice. See page 1 2 1 .
LENTIL SOUP (1).
Ingredients.
3 pints of small Lentils. 1 Carrot. l Onion.
Bouquet garni. Celery. 2 qts. of Stock.
Purchase three pints of lentils a la reine. There are two kinds — the small (d la reine) and the larger variety. The small variety are the better for making
Buckmaster s Cookery.
Records on this page
Green Pea SoupLentil Soup