Buckmaster's cookery

Ingredients. I pint Haricot Beans. £ lb. Bacon. i Onion. 1. Boil a pint of haricot beans. 2. When half done, strain off the water and set them on with fresh boiling water, but in a smaller quantity. 3. Add one onion stuck with two cloves, a piece of bacon, weighing half a pound. 4. Add black pepper a.nd salt to taste. 5. Let the whole boil till the beans and bacon are cooked. Precautions. — Have good beans, the bacon not too salt. Soak the beans all night in plenty of cold water. PEA SOUP. . Ingredients. £ lb. of split Peas. 2 oz. of Dripping. 3 pints of Stock. i Spanish Onion. Dried Herbs. 1. Take half a pound of good split peas. 2. Wash them in several waters, and let them soak all night in a pint of water. 3. Put two ounces of good butter or sweet dripping into a saucepan; when it is melted Soups. add the peas, well drained from the water, with a lump of sugar the size of a walnut. 4. Stir frequently. 5. as they begin to thicken add from time to time a gill of water; when they have been on the fire about an hour (6) add a Spanish onion, or two or three common ones, shredded very finely, half a teaspoonful of dried herbs, and half a teaspoonful of dried mint. 7. Add water as it thickens. 8. Let all boil gently for two hours. 9. Stir frequently to prevent burning. 10. Rub the peas through a coarse sieve. 11. Return the pulp to the saucepan with three pints of good stock, add salt and pepper to taste. 12. Boil five minutes, and the soup is ready. This soup may be made with mutton broth, or with the liquor in which beef has been boiled, if not too salt. Then the water may be omitted and the broth used instead. Split peas will never soften in hard or salt water. When the liquor from salt pork or beef is used for soup, the peas should be boiled in soft water. If the soup is required to be veiy thick, use one pound of peas instead of half a pound. Precautions. — This soup will require frequent stirring. SCOTCH BROTH. Ingredients. Neck of Mutton. 2 Onions. Leeks. Parsley. 2 oz. of Scotch Barley. Turnips. Carrots. 1. Take a neck of mutton, and trim it as for cutlets (see p. 264 ). 2. Remove seven of the cutlets and put them aside on a dish. 3. Put the remaining part of the neck into a saucepan with two quarts of soft cold Buckmaster s Cookery . water. 4. Add two onions, one with two cloves. 5. When the water is just on the boil, skim. 6. Add altogether half a pint of the following vegetables, made up of about equal quantities, carrots, turnips, leeks, and onions, cut up into quarter inch dice. 7. Simmer for three hours. 8. Add pepper and salt to taste. 1. Blanch two ounces of Scotch barley. 2. Finish cooking it in water with a little butter and salt. 3. Put the chops into another stewpan, with some of the broth or stock. 4. Slowly cook them. 5. Drain the barley, and put it into the tureen with the cutlets. 6. Remove the neck of mutton on to a dish. 7. Pour the broth into the tureen. 8. Add a dessertspoonful of coarsely chopped parsley previously blanched. Precautions. — Do not boil after adding the vegetables. Have the barley ready soaked for two hours before blanching. SHEEP’S HEAD BROTH. Ingredients, Sheep’s Head. Turnips. Celery. . Carrots. Onions. Pearl Barley.