Let the peas, etc., simmer until they are quite
soft, rub them through a colander. Add a little more
water, a little chopped spinach✪ Green Pea Soup, mint, more lettuce
leaves (chopped), salt, pepper, more butter, a table¬
spoonful of flour mixed smooth with a little water.
Boil this all together until the flour has thickened the
soup, and serve.
Soup a la Mode. Take 3 lbs. of shin of beef and
one calf s foot, and place them in a saucepan contain¬
ing 4 quarts of water, and a heaped tablespoonful of
salt, with a teaspoonful of pepper. Put this on the
gas-stove and bring to the boil, carefully remove any
scum, and lower the gas so as to allow it to gentlv
simmer (it must not be allowed to boil) for 3 hours.
Then add 2 onions stuck with 4 cloves each," a half¬
teaspoonful of celery seed, 2 oz. oi flour, and
2 ozs. of tapioca, one leek cut up, half a teaspoonful
° ar,d 3 shallots. Let this continue,
still simmering, for another hour. Strain and serve.
Rabbit Soup. Cut up a rabbit (removing the neck,
iver, and kidneys), wash it, put it in sufficient water
c
34
THE HOUSEHOLD
to cover it, and bring it quickly to the boil. Take
out the rabbit and throw away the water. Have ready
some stock that a knuckle of veal has been boiled in,
and place the rabbit into it, adding 2 shallots, 1 onion,
i a turnip, a saltspoonful of celery seed, and a sprig
of basil, lemon thyme, and salt and pepper to taste✪ Rabbit Soup.
Let this simmer gently for 4 hours. Thicken with a
little flour.
Bouillabaise. — This is the favourite soup in the
South of France, particularly in Marseilles. Any
kind, almost, of fish may be used in preparing a
Bouillabaise, such as haddock, whiting, gurnet, carp,
red and grey mullet, cod, soles, lobster, plaice, halibut.
Take 3 lbs. of fish, remove all the bones. Into a
stewing-pan place 2 ozs. of butter, and fry 3 onions,
cut up, until a nice golden-brown colour. Place
the fish in the stew-pan, adding 2 tablespoonfuls of
olive oil, 2 cut-up tomatoes, 1 clove of garlic, and 3
shallots chopped fine, 1 teaspoonful of chopped
parsley, 1 bay-leaf, the juice of 2 lemons, and J of a
pint of any good white wine. Let them stew for 10
minutes, and then add sufficient veal stock✪ Bouillabaise (or any
good stock) to well cover the whole, allowing the same
to simmer for 20 minutes. When ready serve the
soup in a tureen and the fish in an entree dish, or the
whole may be served together. In Marseilles it is
usually served all together. c>.
Asparagus Puree. — Trim and cut off the hard ends
of a bundle (about 100 sticks) of asparagus. Wash
and cut them up into lengths of about 1 inch,
placing the tips on one side. Boil the asparagus in
3 pints of any good stock until tender, and then pass
through a sieve. Place in a saucepan 2 ounces of
butter, let it melt, add 1 ounce of flour, pepper and
salt, and gradually add J pint of milk or half cream
half milk, let it cook, and pour into the puree,
together with the tips of asparagus✪ Asparagus Puree, and let it simmejr
until the tips are soft. Season to taste, and serve.,
GAS COOKERY BOOK.
35
Page 16 · 6 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
Let the peas, etc., simmer until they are quite soft, rub them through a colander. Add a little more water, a little chopped spinach, mint, more lettuce leaves (chopped), salt, pepper, more butter, a table¬ spoonful of flour mixed smooth with a little water. Boil this all together until the flour has thickened the soup, and serve.
Soup a la Mode. Take 3 lbs. of shin of beef and one calf's foot, and place them in a saucepan contain¬ ing 4 quarts of water, and a heaped tablespoonful of salt, with a teaspoonful of pepper. Put this on the gas-stove and bring to the boil, carefully remove any scum, and lower the gas so as to allow it to gentlv simmer (it must not be allowed to boil) for 3 hours. Then add 2 onions stuck with 4 cloves each, a half¬ teaspoonful of celery seed, 2 oz. oi flour, and 2 ozs. of tapioca, one leek cut up, half a teaspoonful
of salt, and 3 shallots. Let this continue, still simmering, for another hour. Strain and serve.
Rabbit Soup. Cut up a rabbit (removing the neck, liver, and kidneys), wash it, put it in sufficient water
to cover it, and bring it quickly to the boil. Take out the rabbit and throw away the water. Have ready some stock that a knuckle of veal has been boiled in, and place the rabbit into it, adding 2 shallots, 1 onion, i a turnip, a saltspoonful of celery seed, and a sprig of basil, lemon thyme, and salt and pepper to taste. Let this simmer gently for 4 hours. Thicken with a little flour.
Bouillabaise. — This is the favourite soup in the South of France, particularly in Marseilles. Any kind, almost, of fish may be used in preparing a Bouillabaise, such as haddock, whiting, gurnet, carp, red and grey mullet, cod, soles, lobster, plaice, halibut. Take 3 lbs. of fish, remove all the bones. Into a stewing-pan place 2 ozs. of butter, and fry 3 onions, cut up, until a nice golden-brown colour. Place the fish in the stew-pan, adding 2 tablespoonfuls of olive oil, 2 cut-up tomatoes, 1 clove of garlic, and 3 shallots chopped fine, 1 teaspoonful of chopped parsley, 1 bay-leaf, the juice of 2 lemons, and J of a pint of any good white wine. Let them stew for 10 minutes, and then add sufficient veal stock (or any good stock) to well cover the whole, allowing the same to simmer for 20 minutes. When ready serve the soup in a tureen and the fish in an entree dish, or the whole may be served together. In Marseilles it is usually served all together. c>.
Asparagus Puree. — Trim and cut off the hard ends of a bundle (about 100 sticks) of asparagus. Wash and cut them up into lengths of about 1 inch, placing the tips on one side. Boil the asparagus in 3 pints of any good stock until tender, and then pass through a sieve. Place in a saucepan 2 ounces of butter, let it melt, add 1 ounce of flour, pepper and salt, and gradually add J pint of milk or half cream half milk, let it cook, and pour into the puree, together with the tips of asparagus, and let it simmejr until the tips are soft. Season to taste, and serve.,
Records on this page
Grouse SoupSoup a la ModeGreen Pea SoupRabbit SoupBouillabaiseAsparagus Puree