Domestic and economical cookery recipes

Wash, peel and slice the potatoes and onions, wash and slice the celery, put the butter in a saucepan, add the vegetables, and cook over the gas for five minutes ; add the stock, boil up and simmer till tender ; rub through a sieve or colander, put back in the saucepan, add milk and sago, and simmer till clear. Season to taste. No. '57. GREEN PEA SOUP. 14 pints green peas (shelled) 2 or 3 lettuces (cut in small pieces) A few leaves spinach A sprig mint 2 oz. butter 4 oz. flour 1 pint water Pepper and salt Put one pint of the peas into a stewpan with one ounce of butter, the mint, spinach, and half the lettuces. Stir these about well so that the vegetables may steam in the butter for about ten minutes, but do not let them brown ; then add the cold water and simmer till tender. Pass through a hair sieve, rub through as much as possible of the peas, &c. Melt one ounce of butter in a pan, stir in the flour, add the puree; just boil. Have ready -boiled a quarter of a pint of peas and the remainder of the lettuce ; add these to the boiling soup. Let all boil for five minutes altogether. Serve with croutons of fried bread. If liked thinner more water may be used. Wash the tapioca well in clean water ; put the water on to boil, when boiling sprinkle in the tapioca, and put in the cloves ; cook for about twenty minutes until the tapioca is quite clear ; then add the milk and when the soup again boils stir in the butter, and season. Draw the soup off the gas for a few minutes and then pour it upon the beaten yolk of the egg, stirring carefully all the time to prevent the yolk from curdling. No. 58. VELVET SOUP. 1J oz. finely crushed tapioca D oz. fresh butter 1 yolk new laid egg 1 pint water 2 cloves Seasoning of pepper and salt 4 pint milk 2G No. 59 FISH SOUP 2 lbs. of fish 2 quarts of water 3 onions 1 bunch of parsley 1 head of celery 3 cloves 1 bay leaf 20 peppercorns 1 blade of mace Salt Boil the fish in the water with the vegetables until cooked. Then remove it, cut off the fi esh, and put the bones and trimmings back into the saucepan, and simmer gently for 1 \ hours. Strain, and put the fish cut into neat pieces into the soup and make it hot. This soup may be thickened with flour and a wineglass of sherry added. No. 60. MUTTON BROTH. 2 lbs. neck of mutton 1 carrot ^ turnip 1 teaspoonful salt 2 oz. rice 3 pints water 2 onions h teaspoonful pepper Cut the mutton into small pieces, put it into a saucepan with the water and salt, allow it to boil, remove the scum, add the vegetables, cut into small dice, let it simmer for H hours, then add the rice and pepper, and boil for 15 minutes, pour into a tureen and add a teaspoonful of chopped parsley. No. 61. CHICKEN BROTH. 1 fowl I 11b. veal Salt and pepper I 1 onion Cut the fowl in pieces, place it in the saucepan with the veal, onion, salt, and pepper, and three pints of water simmer slowly for three hours, strain, and serve. No. 62. HARE SOUP. 1 hare 2 oz. butter 1 sprig parsley 1 blade mace 1 teaspoonful pepper 1 carrot 1 oz. flour Thyme and mai’joram 8 cloves 1 tablespoonful salt \ pint port wine 1 onion 5 pints water 1 piece celery