1. Trim and wash six leeks, weighing altogether about
six or seven ounces. 2. Cut them into pieces an inch
long, and half an inch thick. 3. Put a little butter
into a stewpan. 4. Add the leeks and cook till they
are of a light brown colour. 5. Add one quart of
warm water, a pinch of pepper and salt. 6. Let them
come to the boil. 7. Simmer for about twenty
minutes. 8. Cut a French roll into slices a quarter of
an inch thick. 9. Divide each into four parts, and put
into the tureen. Prepare a milk liaison , add it to
the soup and then serve. To convert this into a
potato and leek soup add, after pepper and salt, a
quarter of a pound of sliced potatoes ✪ Leek Soup and let the whole
boil gently till the potatoes are soft enough to make
into a puree.
Precautions. — Carefully fry the vegetables.
ONION SOUP.
TO MAKE TWO QUARTS.
Ingredients.
10 oz. of Onions.✪ Onion Soup
1. Take of onions ten ounces. 2. Cut them into
slices. 3. Blanch them in boiling water. 4. Take a
stewpan and melt one ounce and a half of butter.
5. Add the onions and stir till they are of a light
brown colour. 6. Thicken with a tablespoonful of
flour. 7. Stir for five minutes. 8. Add four pints of
104
Buckmasters Cookery.
boiling water, and salt and pepper to taste. 9. Stir
frequently till it comes to the boil. 10. Let the
contents simmer for five or ten minutes. 11. Put into
the soup tureen a few slices of dried bread and about
one ounce of butter in small pieces. Pour the soup
in gently, stirring all the time to dissolve the butter.
This soup may be improved with a liaison. As a
rule all seasoning should be added just before serving.
Precautions. — Be careful to have good onions
well boiled. Omit the butter if a liaison is used.
SPANISH SOUP.
TO MAKE TWO QUARTS.
Ingredients.
4 Onions. Spinach. Bread Raspings,
i Lettuce. Celery. Endive.
Bouquet garni.
1. Thicken two quarts of water in a stewpan with
bread raspings. These may be prepared by baking in
an oven odd crusts of bread to a crisp brown colour.
Then reduce to powder and pass through a sieve, and
keep in a dry place in a dry stoppered bottle.
2. Take four or five onions, two inches in diameter.
3. Cut each into six pieces and add to the water and
bread raspings, with a little pepper and salt and a
small bouquet garni. 4. Cover the saucepan closely
and boil for an hour and a quarter. 5. Strain the
contents into a basin. 6. Shred a quarter head of
celery, one small lettuce, half head of endive, six
leaves of spinach, and dry them in a clean cloth.
7. Fry them then in butter. 8. Melt an ounce of
butter in a three-quart stewpan. 9. Stir in some
Soups.
J05
flDur till nicely browned. 10. Add the shredded
vegetables; and in five minutes add the soup. 11. Boil
till they are tender. 12. Skim. 13. Pour into a soup
tureen over fingers of fried bread.
Precautions. — Be careful to dry the vegetables
before frying.
SPANISH ONION SOUP.
TO MAKE TWO QUARTS.
Ingredients.
Spanish Onion. ✪ Poor Man's Soup
Page 47 · 5 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
1. Trim and wash six leeks, weighing altogether about six or seven ounces. 2. Cut them into pieces an inch long, and half an inch thick. 3. Put a little butter into a stewpan. 4. Add the leeks and cook till they are of a light brown colour. 5. Add one quart of warm water, a pinch of pepper and salt. 6. Let them come to the boil. 7. Simmer for about twenty minutes. 8. Cut a French roll into slices a quarter of an inch thick. 9. Divide each into four parts, and put into the tureen. Prepare a milk liaison , add it to the soup and then serve. To convert this into a potato and leek soup add, after pepper and salt, a quarter of a pound of sliced potatoes and let the whole boil gently till the potatoes are soft enough to make into a puree.
Precautions. — Carefully fry the vegetables.
ONION SOUP.
Ingredients.
10 oz. of Onions.
1. Take of onions ten ounces. 2. Cut them into slices. 3. Blanch them in boiling water. 4. Take a stewpan and melt one ounce and a half of butter. 5. Add the onions and stir till they are of a light brown colour. 6. Thicken with a tablespoonful of flour. 7. Stir for five minutes. 8. Add four pints of
Buckmasters Cookery.
boiling water, and salt and pepper to taste. 9. Stir frequently till it comes to the boil. 10. Let the contents simmer for five or ten minutes. 11. Put into the soup tureen a few slices of dried bread and about one ounce of butter in small pieces. Pour the soup in gently, stirring all the time to dissolve the butter.
This soup may be improved with a liaison. As a rule all seasoning should be added just before serving.
Precautions. — Be careful to have good onions well boiled. Omit the butter if a liaison is used.
SPANISH SOUP.
Ingredients.
4 Onions. Spinach. Bread Raspings,
i Lettuce. Celery. Endive.
Bouquet garni.
1. Thicken two quarts of water in a stewpan with bread raspings. These may be prepared by baking in an oven odd crusts of bread to a crisp brown colour. Then reduce to powder and pass through a sieve, and keep in a dry place in a dry stoppered bottle.
2. Take four or five onions, two inches in diameter.
3. Cut each into six pieces and add to the water and bread raspings, with a little pepper and salt and a small bouquet garni. 4. Cover the saucepan closely and boil for an hour and a quarter. 5. Strain the contents into a basin. 6. Shred a quarter head of celery, one small lettuce, half head of endive, six leaves of spinach, and dry them in a clean cloth. 7. Fry them then in butter. 8. Melt an ounce of butter in a three-quart stewpan. 9. Stir in some
Soups.
J05
flDur till nicely browned. 10. Add the shredded vegetables; and in five minutes add the soup. 11. Boil till they are tender. 12. Skim. 13. Pour into a soup tureen over fingers of fried bread.
Precautions. — Be careful to dry the vegetables before frying.
SPANISH ONION SOUP.
Ingredients.
Spanish Onion.
Records on this page
Spanish SoupLeek SoupOnion SoupPoor Man's SoupSpanish Onion Soup