Cock-Leekie or Lcck Soup. — Wash a dozen leeks,
trim away the roots, the outer leaves, and the dark
GAS COOKERY BOOK.
25
green ends, divide them into pieces an inch long and a
quarter of an inch thick. Put them into boiling water
for four or five minutes, drain them, and lay half of
them in a stewpan with two quarts of good stock and
a large fowl, trussed as for boiling, skim carefully and
simmer gently for half an hour. At the end of that
time put in the rest of the leeks and boil for three-
quarters of an hour longer. Skim carefully and
season with pepper and salt✪ Cock-Leekie or Leek Soup. Cut the fowl into neat
pieces, place them in a tureen and pour the soup,
which should be very thick with leeks, over them. This
is an excellent soup for anyone suffering from cold.
Palestine Soup. — Lay three good slices of ham in a
rather large stewpan, adding about two ounces of
butter, and four large onions sliced. Pare twenty-
five Jerusalem artichokes very thickly, so that they
look white, and lay them with the other ingredients in
a saucepan, throwing in a small teacupful of water.
Let all stew very gently until quite soft, shaking it
often to prevent burning. Pulp it through a sieve, and
have ready some rich veal broth (made with a knuckle
of veal) to add to it, with a little cream. Season to
taste, adding a little cayenne✪ Palestine Soup before serving. This will
be found sufficient for twelve persons.
Beef Tea is most valuable as a stimulant, and is with¬
out doubt a restorative, besides giving a certain
amount of warmth to the body ; but it is not altogether
as nutritious as many suppose. It is, however, a most
excellent thing to give to a sick person, and must be
carefully prepared, and in such a manner that the
juices of the meat are held in solution in the water, and
not coagulated; to secure this the cooking temperature
must never be allowred to exceed 175 degrees Fahr.,
which is much below simmering point. Take
1 J pounds of beef from the steak, neck or blade bone.
Remove all fat and gristle, cut it up into very small
pieces, and place them in a jar and pour over
26
THE HOUSEHOLD
them one and a half pints of water, a little
salt to taste, and one clove. Let the meat
so remain for a couple of hours, stirring and
pressing it with a spoon occasionally in order to draw
out all the juice. Now place the jar, still covered over,
into a saucepan with sufficient boiling water to come
up to within 3 inches of the top of the jar. Keep the
water gently boiling until the beef tea is of the tem¬
perature already stated, and it must not be allowed to
exceed it.
Veal or mutton, if liked, may be treated in exactly
the same way.
Veal Broth. — Put one pound of veal from the
knuckle, with very little bone, into a stewpan with
three pints of cold water and a saltspoonful of salt.
Place it over the gas to boil ; when boiling take off the
scum ; add a small cabbage lettuce and a few sprigs of
chervil; let it simmer slowly for two hours; it will
then be reduced to about a quart; pass through a
sieve, letting the meat drain, and it is ready for use.
Chicken Broth.— Put half a raw chicken into a stew-
pan with a quart of cold water, a little leek and celery,
with a saltspoonful of salt and a few sprigs of parsley✪ Chicken Broth ;
set the stewpan upon the gas ; when boiling, skim well,
and let simmer for one hour; pass it through a sieve,
and it is ready for use.
Page 11 · 4 recipe records on this page
Presented as published in 1900. 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
Cock-Leekie or Leek Soup. — Wash a dozen leeks, trim away the roots, the outer leaves, and the dark
green ends, divide them into pieces an inch long and a quarter of an inch thick. Put them into boiling water for four or five minutes, drain them, and lay half of them in a stewpan with two quarts of good stock and a large fowl, trussed as for boiling, skim carefully and simmer gently for half an hour. At the end of that time put in the rest of the leeks and boil for threequarters of an hour longer. Skim carefully and season with pepper and salt. Cut the fowl into neat pieces, place them in a tureen and pour the soup, which should be very thick with leeks, over them. This is an excellent soup for anyone suffering from cold.
Palestine Soup. — Lay three good slices of ham in a rather large stewpan, adding about two ounces of butter, and four large onions sliced. Pare twentyfive Jerusalem artichokes very thickly, so that they look white, and lay them with the other ingredients in a saucepan, throwing in a small teacupful of water. Let all stew very gently until quite soft, shaking it often to prevent burning. Pulp it through a sieve, and have ready some rich veal broth (made with a knuckle of veal) to add to it, with a little cream. Season to taste, adding a little cayenne before serving. This will be found sufficient for twelve persons.
Beef Tea is most valuable as a stimulant, and is with¬ out doubt a restorative, besides giving a certain amount of warmth to the body ; but it is not altogether as nutritious as many suppose. It is, however, a most excellent thing to give to a sick person, and must be carefully prepared, and in such a manner that the juices of the meat are held in solution in the water, and not coagulated; to secure this the cooking temperature must never be allowed to exceed 175 degrees Fahr., which is much below simmering point. Take 1 J pounds of beef from the steak, neck or blade bone. Remove all fat and gristle, cut it up into very small pieces, and place them in a jar and pour over
them one and a half pints of water, a little salt to taste, and one clove. Let the meat so remain for a couple of hours, stirring and pressing it with a spoon occasionally in order to draw out all the juice. Now place the jar, still covered over, into a saucepan with sufficient boiling water to come up to within 3 inches of the top of the jar. Keep the water gently boiling until the beef tea is of the tem¬ perature already stated, and it must not be allowed to exceed it.
Veal or mutton, if liked, may be treated in exactly the same way.
Veal Broth. — Put one pound of veal from the knuckle, with very little bone, into a stewpan with three pints of cold water and a saltspoonful of salt. Place it over the gas to boil ; when boiling take off the scum ; add a small cabbage lettuce and a few sprigs of chervil; let it simmer slowly for two hours; it will then be reduced to about a quart; pass through a sieve, letting the meat drain, and it is ready for use.
Chicken Broth.— Put half a raw chicken into a stewpan with a quart of cold water, a little leek and celery, with a saltspoonful of salt and a few sprigs of parsley ; set the stewpan upon the gas ; when boiling, skim well, and let simmer for one hour; pass it through a sieve, and it is ready for use.
Records on this page
Cock-Leekie or Leek SoupPalestine SoupVeal BrothChicken Broth