Evans' recipe cookery book

Put butter into saucepan with carrots and onions sliced ; fry for a few minutes ; add two quarts water ; slice tomatoes and add with cloves and mace and salt and pepper to taste ; boil for three-quarters of an hour ; strain ; bring to boiling point ; mix flour with milk and add sauce ; add to soup and stir till it boils ; put cream into hot tureen, and slowly add soup. N.B. — On no account must the cream be boiled. M ARTICHOKE SOUP. ingredients. 8 Large Artichokes, i Onion, i Quart Stock. Method. Boil the artichokes, turnip and onion (after cutting small) in a pint of the stock till reduced to a pulp; rub through a fine sieve; add rest of stock and boil up; thicken with a little flour if preferred; put cream in hot tureen, and add soup gradually. Serve with sippets of toast. Vegetable marrow may be substituted for artichoke if preferred. i Turnip. A Little Cream or Milk. Pepper and Salt to taste. Ingredients. 4 ozs. Lentils. A Little Parsley, i Onion. LENTIL SOUP. i Carrot. A Little Butter, i Turnip. 2 Pints Stock. Wash the lentils ; put them in stock and bring to the boil ; skim ; add seasoning to taste ; boil for an hour and a half ; grate the carrot and mince the parsley fine ; add to soup with the butter when nearly ready to serve. Serve with sippets of toast. SOUP, 2 Quarts of Stock or Water. 2 Carrots, i Turnip. 4 Stalks of Celery. 5 Cloves. Pepper and Salt to Taste. Parsley, and Bay Leaf. Cut the tail and the meat into small pieces, put them into a stewpan and fry in a little fresh butter till brown ; put all the meat in a muslin bag ; slice the vegetables and fry them in the same butter ; put meat and vegetables into saucepan with the stock or water ; let it boil for ten minutes, stirring all the time ; put the herbs, spices, and sugar into another muslin bag, and add to the other ingredients; simmer slowly for an hour and three-quarters, or until the meat is tender; take the bag containing the meat out ; let soup simmer for another hour , pass through cullender to remove vegetables, which pound ; Replace vegetables and empty meat from bag into soup ; bring to the boil again, and serve very hot. , OX TAIL ingredients. i Ox Tail, i Lb. Gravy Beef. 3 Small Onions. A Teaspoonful of Pepper¬ corns. A Lump of Sugar. A Little Thyme, Marjoram, Method. *7 HARICOT SOUP. ingredients. 2 Lb. Haricot Beans. i Lb. Carrot. 1 Turnip. 2 Onions. 2 Quarts Stock. Seasoning to taste. i Method. Soak beans in water all night; cut up carrot, turnip and onion ; add all to the stock ; boil for three hours ; strain through wire sieve ; season to taste ; heat up and serve with sippets of toast. SCOTCH BROTH, Ingredients. 4 Quarts Stock, i Turnip, i Small Onion, j Small Cabbage. J Lb. Peas, i Stalk Celery (or Top). A Little Parsley. Celery 2 Carrots. 2 Leeks. i Potato (Grated), i Small Parsnip. 6 Ozs. Pearl Barley. | Teaspoonful Dried Herbs, i Tablespoonful Yorkshire Relish. Salt and Pepper to taste. Method. Put the peas to soak the day before ; cut all vegetables very fine ; add everything to the stock except the cabbage and parsley ; boil for an hour and a half ; add cabbage, and boil for one hour longer ; add parsley, and boil for a further half hour. Boil in all three hours. Ingredients. 3 Lbs. Veal, i Leek.