spoon to prevent them discolouring or turning. 9.
Take a pint and a half of white stock and put it in
another stewpan and place it over the fire to boil.
10. Make a liaison; (a) Put the yolks of three eggs
into a basin and beat them well; (b) Stir in one gill of
vream, and well mix. 11. Bring to the boil, and well
skim. 12. Pour the stock into the stewpan which
contains the vegetables. 13. Boil gently for ten
minutes. 14. Remove the stewpan to the side of the
fire. 15. Cut the crust off a stale French roll. 16.
Cut the crust of the roll into small pieces or fancy
shapes. 17. Put the crust on a tin in the oven to dry
for a minute or two. 18. Now the stock has cooled
a little, pour the liaison into it through a hair sieve,
stirring the soup all the time. 19. Put them into a
hot soup-tureen, and pour the soup over them.
Precautions. — Great care must be taken to pre-
vent the vegetables discolouring or burning, and the
soup must not boil after adding the liaison,
SOUP MAIGRE.
TO MAKE TWO QUARTS.
Ingredients.
3 Turnips. 3 Carrots. Celery.
3 Onions. 1 \ oz. of Butter. f pint of Green Peas.✪ Soup Maigre
1. Melt slowly in a clean stewpan about one and a
half ounces of butter. 2. Add two onions, a quarter
of a head of celery, two small carrots, and two turnips,
all coarsely shredded. 3. Stew the vegetables in the
butter for fifteen or twenty minutes until they are
nicely browned. 4. Stir frequently with a wooden
spoon to prevent burning. 5. Add four pints of
102
Buck-master' s Cookery.
boiling water, and, if at the proper season, three-
quarters of a pint of green peas and six white pepper-
corns. 6. When the vegetables are quite tender let
the soup stand for a few minutes to clear. 7. Strain
into another stewpan. 8. Boil and add an onion,
quarter of head of celery, a carrot and a turnip cut
into fillets, or into wheels or into stars, with a vege-
\ Uble cutter. When these vegetables are sufficiently
cooked, the soup is ready. If necessary, season with
pepper and salt. A liaison is an improvement.
Precautions. — Cleanliness, tender vegetables, and
good butter are essential. Stir occasionally to prevent
burning.
VEGETABLE MARROW SOUP.
TO MAKE TWO QUARTS.
Ingredients.
5 Vegetable Marrows. Stock.
1. Take five young vegetable marrows, about six
inches in length, the green variety is best. 2. Pare
and remove the seeds. 3. Cut into small pieces of an
equal size. 4. Boil in about four pints of stock.✪ Vegetable Marrow Soup
5. When sufficiently soft strain through a sieve into
another stewpan. 6. Make the marrows into a puree
and return it to the stock. 7. Boil separately half a
pint of cream. 8. Add it to the soup. 9. Thoroughly
mix and serve. A milk and egg liaison may be used
instead of cream.
Precautions. — Take care to remove all the
seeds.
Soups.
1 03
LEEK SOUP.
TO MAKE ONE QUART.
' Ingredients.
6 Leeks. I French Roll. Potatoes.
Page 46 · 4 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
spoon to prevent them discolouring or turning. 9. Take a pint and a half of white stock and put it in another stewpan and place it over the fire to boil. 10. Make a liaison; (a) Put the yolks of three eggs into a basin and beat them well; (b) Stir in one gill of cream, and well mix. 11. Bring to the boil, and well skim. 12. Pour the stock into the stewpan which contains the vegetables. 13. Boil gently for ten minutes. 14. Remove the stewpan to the side of the fire. 15. Cut the crust off a stale French roll. 16. Cut the crust of the roll into small pieces or fancy shapes. 17. Put the crust on a tin in the oven to dry for a minute or two. 18. Now the stock has cooled a little, pour the liaison into it through a hair sieve, stirring the soup all the time. 19. Put them into a hot soup-tureen, and pour the soup over them.
Precautions. — Great care must be taken to prevent the vegetables discolouring or burning, and the soup must not boil after adding the liaison,
SOUP MAIGRE.
Ingredients.
3 Turnips. 3 Carrots. Celery.
3 Onions. 1 \ oz. of Butter. f pint of Green Peas.
1. Melt slowly in a clean stewpan about one and a half ounces of butter. 2. Add two onions, a quarter of a head of celery, two small carrots, and two turnips, all coarsely shredded. 3. Stew the vegetables in the butter for fifteen or twenty minutes until they are nicely browned. 4. Stir frequently with a wooden spoon to prevent burning. 5. Add four pints of
Buck-master' s Cookery.
boiling water, and, if at the proper season, threequarters of a pint of green peas and six white peppercorns. 6. When the vegetables are quite tender let the soup stand for a few minutes to clear. 7. Strain into another stewpan. 8. Boil and add an onion, quarter of head of celery, a carrot and a turnip cut into fillets, or into wheels or into stars, with a vege- \ Uble cutter. When these vegetables are sufficiently cooked, the soup is ready. If necessary, season with pepper and salt. A liaison is an improvement.
Precautions. — Cleanliness, tender vegetables, and good butter are essential. Stir occasionally to prevent burning.
VEGETABLE MARROW SOUP.
Ingredients.
5 Vegetable Marrows. Stock.
1. Take five young vegetable marrows, about six inches in length, the green variety is best. 2. Pare and remove the seeds. 3. Cut into small pieces of an equal size. 4. Boil in about four pints of stock. 5. When sufficiently soft strain through a sieve into another stewpan. 6. Make the marrows into a puree and return it to the stock. 7. Boil separately half a pint of cream. 8. Add it to the soup. 9. Thoroughly mix and serve. A milk and egg liaison may be used instead of cream.
Precautions. — Take care to remove all the seeds.
Soups.
1 03
LEEK SOUP.
' Ingredients.
6 Leeks. I French Roll. Potatoes.
Records on this page
Spanish SoupSoup MaigreLeek SoupVegetable Marrow Soup