Strain the soup through a clean soup cloth into a
large basin. 16. When the soup has passed through
remove the basin and substitute another. 17. With a
tea-cup or soup ladle pour small quantities at a time
over the meat in the cloth so that it passes through
the filter slowly and be careful not to disturb the meat
at the bottom of the cloth while the soup is filtering
through. 18. Well wash in cold water one small
young carrot, one turnip, half a leek, or a few spring
onions, one cabbage lettuce, and a tablespoonful of
young peas. 19. Scrape the carrot and peal the
turnip. 20. Shred all the vegetables finely into equal
lengths. 21. Put into a small saucepan the shredded
carrot, turnip and leek or onions. 22. Cover with cold
water and add a small pinch of salt 23. Let the
contents just come to the boil. 24. Strain off the
I 20
Buckmastcrs Cookery.
water, the vegetables are now blanched. 25. Put the
blanched vegetables into a stewpan, also the cabbage
lettuce and peas, add a iump of sugar and half a pint
of the filtered soup✪ Clear Soup. 26. Reduce the soup to a glaze
by boiling quickly at first and then gradually slackening
the hear. 27. Stir occasionally. 28. When the vege-
tables are covered with a glaze add the filtered soup,
and let the contents just come to the boil. 29. Stand
the stewpan aside to slightly boil for half an hour, and
the soup is ready. This soup may be served with the
shredded vegetables warmed in a little stock, or it is
sometimes served with a savoury custard which is
prepared as follows : —
1. Take the yolks of two eggs and the white of one
egg and put them in a pint basin, add half a gill of the
soup and a saltspoonful of salt. 2. Whisk well to-
gether. 3. Butter evenly the inside of a gallipot. 4.
Pour the mixture into the gallipot. 5. With the back
edge of a knife butter a piece of kitchen paper large
enough to cover the gallipot. 6. Tie the buttered
paper over the top of the gallipot same as for pre-
serve. 7. Take a saucepan of hot water and when it
just comes to the boil stand in the gallipot; the water
should not touch the paper. 8. Simmer for a quarter
of an hour, if it is allowed to boil the custard is spoilt.
9. Remove the gallipot, take off the paper, and turn
the custard on to a plate. 10. Cut the custard into
diamonds or fancy shapes. 11. Boil up the soup
and pour it into a hot tureen. 12. Add the savoury
custard to the soup in the tureen, and serve.
Precautions. — Be careful not to boil the water in
which you cook the custard.
Hashed Mutton.
1 2 1
HASHED MUTTON.
Ingredients.
2 Eschalots. Cold Mutton. Tomato Sauce.
Bouquet garni. I oz. of Butter. Walnut Ketchup. ✪ Hashed Mutton
Page 54 · 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
Strain the soup through a clean soup cloth into a large basin. 16. When the soup has passed through remove the basin and substitute another. 17. With a tea-cup or soup ladle pour small quantities at a time over the meat in the cloth so that it passes through the filter slowly and be careful not to disturb the meat at the bottom of the cloth while the soup is filtering through. 18. Well wash in cold water one small young carrot, one turnip, half a leek, or a few spring onions, one cabbage lettuce, and a tablespoonful of young peas. 19. Scrape the carrot and peal the turnip. 20. Shred all the vegetables finely into equal lengths. 21. Put into a small saucepan the shredded carrot, turnip and leek or onions. 22. Cover with cold water and add a small pinch of salt 23. Let the contents just come to the boil. 24. Strain off the
120
Buckmaster's Cookery.
the water, the vegetables are now blanched. 25. Put the blanched vegetables into a stewpan, also the cabbage lettuce and peas, add a lump of sugar and half a pint of the filtered soup.26. Reduce the soup to a glaze by boiling quickly at first and then gradually slackening the heat.7. Stir occasionally. 28. When the vegetables are covered with a glaze add the filtered soup, and let the contents just come to the boil. 29. Stand the stewpan aside to slightly boil for half an hour, and the soup is ready. This soup may be served with the shredded vegetables warmed in a little stock, or it is sometimes served with a savoury custard which is prepared as follows : —
1. Take the yolks of two eggs and the white of one egg and put them in a pint basin, add half a gill of the soup and a saltspoonful of salt. 2. Whisk well together. 3. Butter evenly the inside of a gallipot. 4. Pour the mixture into the gallipot. 5. With the back edge of a knife butter a piece of kitchen paper large enough to cover the gallipot. 6. Tie the buttered paper over the top of the gallipot same as for preserve. 7. Take a saucepan of hot water and when it just comes to the boil stand in the gallipot; the water should not touch the paper. 8. Simmer for a quarter of an hour, if it is allowed to boil the custard is spoilt. 9. Remove the gallipot, take off the paper, and turn the custard on to a plate. 10. Cut the custard into diamonds or fancy shapes. 11. Boil up the soup and pour it into a hot tureen. 12. Add the savoury custard to the soup in the tureen, and serve.
Precautions. — Be careful not to boil the water in which you cook the custard.
Hashed Mutton.
121
HASHED MUTTON.
Ingredients.
2 Eschalots. Cold Mutton. Tomato Sauce.
Bouquet garni. I oz. of Butter. Walnut Ketchup.
Records on this page
Clear SoupHashed Mutton