Evans' recipe cookery book

3 Quarts Water, i Pint Cream. WHITE SOUP. 3 Pennyworth Veal Bones, i Heart Celery. Salt and Pepper to taste. Arrowroot or Cornflour. Method. Put ingredients (except cream) into lined saucepan or stew-jar » bring to boiling point ; skim and simmer for three or four hours , strain ; let stand till quite cold ; skim and boil ; thicken with a little arrowroot or cornflour ; place cream in hot tureen, and stir in soup slowly. VERMICELLI SOUP. Ingredients. 2 Quarts Stock (made with 3 or 4 Tomatoes. Fowl, Veal, or any White \ Lb. Vermicelli. Flesh)- Pepper and Salt to taste. fVSethod. Bring the stock to boiling point; crush and add the vermicelli ; after rubbmg the tomatoes through a sieve, add them, and let all boil for twenty minutes. Season with pepper and salt, and serve. FISH ingredients. i Large Fresh Haddock, i Carrot. i Breakfast -cupful Milk, i Dessert -spoonful Flour, i Quart Water SOUP. 2 Leeks or Small Onions, i Tablespoon ful Parsley, chopped fine. J Oz. Butter. Pepper and Salt to taste. SVfethed. Clean the fish thoroughly and wash in cold water ; remove the bones and skin ; put bones, head and skin into a pan with cold water and bring slowly to boiling point ; skim well and strain ; add vegetables (except parsley) ; boil three-quarters of an hour ; strain and bring to boiling point again ; stir in the flour mixed with milk ; add the butter ; cut the fish into small pieces and add to the soup ; boil for ten minutes ; add pepper and salt ; put chopped parsley into a hot tureen and pour soup over it. OYSTER SOUP. ingredients. 18 Oysters, ij Gills Cream, ij Oz. Butter, i Blade Mace. Stock from Ham Bone, i Knuckle Veal. Method. Boil stock four hours, with vegetables to flavour ; beard oysters and remove tendons ; put soft, fatty part on one side; put beards, tendons, and liquors from oysters in saucepan; melt butter in a saucepan ; add flour to butter and stir till quite smooth ; strain and add stock ; boil for five minutes ; put cream in heated tureen ; drop oysters into soup for half minute to heat them only ; stir soup slowly into cream. ij Oz. Flour. 1 Onion stuck with 6 Cloves. 2 Stalks Celery. 3 Quarts Water. Salt and Pepper to taste. IMITATION HARE SOUP. ingredients. 4 Ozs. Gravy Beef. 1 Oz. Butter. 2 Cloves. i Bay-leaf. i Dessert-spoonful Ketchup. i Tablespoon ful Flour i Onion. A Little Carrot and Turnip. 4 Peppercorns, i Quart Stock. Method. Cut beef into dice ; roll in the flour ; fry in the butter ; remove from pan and fry onion with cloves stuck therein ; brown rest of flour, and add stock gradually ; boil and add vegetables and meat ; simmer for an hour and a half ; strain ; remove vegetables ; return meat to soup ; add ketchup. Fry tiny forcemeat balls in butter and add to soup. Forcemeat Balls. — Two tablespoonfuls bread crumbs ; equal quantity suet ; chopped parsley, sweet herbs, pepper and salt to taste ; a little grated lemon peel. RABBIT SOUP, Ingredients, i Rabbit. i Teaspoonful Salt. \ Teaspoonful Allspice, i Small Turnip, i Onion. 1 Tablespoonful Flour. 2 Ozs. Butter. J Teaspoonful Pepper. A Few Cloves, i Carrot. 2 Quarts Boiling Water.