The victory cookery book

Materials.—%4 peck of peas, 1 oz. fat, 2 oz. leeks (or onion), 14 oz. flour, 1 pint milk, 1 quart water, 14 0z. rice or barley flour or 1 oz. tapioca, } oz. salt. | _ Method.—Take the pods of the peas, remove the strings, and boil freely in salted water until tender. Put the fat and leek into a saucepan and stew till tender, then add the flour, and cook for 5 minutes without allowing it to colour. Make into a white sauce with the milk and the purée made from pea-pods by pounding in a mortar and passing through a sieve. If there is no mortar available, it will do to scrape the soft part from the skins of the pods and strain this through a sieve. Cook for 15 minutes, season to taste, add a few peas and a pinch of sugar, and bring to the correct consistency. If too thick, add milk or stock. The thickening may be varied by using rice flour, barley flour or tapioca. The rice or barley flour should be diluted with cold milk, and then added by degrees to the boiling liquor, then cooked for 15 to 20 minutes. Tapioca (French or granulated) is added 10 minutes before the soup is required. English tapioca should be crushed fine, put through a sieve and soaked in milk, and cooked in the soup. Leek and Potato Soup Materials.—4. oz. leeks, 1 oz. fat, 12 oz. potatoes (shredded), 1 quart water, 1 gill milk, 1 yolk of egg, dried or fresh, or omit altogether, bunch of savoury herbs, grate of nutmeg, salt, pepper and a little chopped parsley... Method.—Shred the leeks and stew in fat. Add potatoes, herbs, the water and salt. Cook freely until done. Place the yolk of egg in a soup tureen, add the milk and a little ~ grated nutmeg, and stir well, then add _ the soup (slowly at first), and a pinch of - freshly ground pepper and chopped parsley. Shredded toasted bread is served with the soup. Fish Soup (Soup and Fish Dish) Materials.—1 whiting, 1 mackerel, 1 sliced onion, 2 oz. finely chopped onion, 1 sprig of thyme, } bay leaf, 6 peppercorns, 1 tablespoonful oil, 1 tablespoonful salad oil, 1 lemon, 1 clove, 1 mace (size of a pea), 2 chopped tomatoes, herbs and parsley, 1 quart of water or stock, } oz. salt, pepper. Method.—Cut the fish into pieces of 2 oz. each. With the heads, etc., make a fish stock as follows: Pour the oil into the saucepan, add the onion, bay leaf, thyme, Jemon juice, peppercorns, clove, mace and a little salt. To this add the fish trimmings, and “‘ sweat ”’ until a jelly is formed at the bottom of the pan, then add the water, a few sprigs of parsley, and cook for 20 minutes, then strain. Place the salad oil in a saucepan, and in this fry the chopped onion, adding the tomatoes and herbs, then the fish. Cover with the stock, and add the salt and a good pinch of mignonette pepper; boil freely for about 15 minutes. Place three slices of toast, 14 oz. each, in a soup tureen and pour the soup over. Serve the fish separately to follow with boiled potatoes. Eel Soup Materials.—} lb. eel, 2 02. onions, 2 oz. rice flour, 1 gill milk, 1 quart water, 3 oz. salt, 1 tablespoonful. parsley and. chervil, 1 tablespoonful oil, pepper,.a handful of sorrel. ) Sig - -Method.—Cut the eel into slices 4 inch thick, chop the onions, sorrel, parsley and chervil. Fry all together in the oil, and when this is done add the rice flour mixed smoothly in the milk and sufficient water to make 1 quart. Stir until it boils, season with salt and a little freshly ground pepper. | Simmer over gentle heat until the eel is cooked. Serve with sippets of bread. Mashed potato could be used instead of rice flour to thicken. Niall tay Fish Soup (Mock Bouillabaisse)