Posset Wine. — Grate finely the crumb of
a stale roll, and put it into a saucepan with a
pint of water and two large lumps of sugar
which have been rubbed upon the rind of a
Seville orange until the yellow part has been
taken off. Let the mixture simmer until it is
thick and clear, then add a pint of light wine,
two ounces of sweet almonds, and six bitter
ones blanched and pounded, half the juice of
the Seville orange, and sugar to taste✪ Posset Wine. Mix
thoroughly, and serve. Time, about half an
hour. Probable cost, 6d., exclusive of the
wine.
Potage (a la Colbert). — Take a quarter
of a pound of carrot and a quarter of a pound of
turnip, and turn them into squares, diamonds,
rounds, or any other shapes of uniform size.
Boil them in slightly salted water until they
are (Jone enough. Drain them, and put them
into a clean stevsq^an, with^three pints of nicely-
flavoured chicken broth✪ Potage (a la Colbert).' Let them boil a
minute ; then serve the soup. Send half a
dozen poached eggs to table on a separate dish.
Time, about an hour. Suflficient for five or six
persons.
Potage (a la Conde).— Take a quart of
French beans, place them in a stewpan with
two quarts of consomme, a pound of bacon, three
carrots, three onions (one of them stuck with
cloves), a bunch of leeks, and two heads of
celery✪ Potage (a la Conde). Let all simmer together for three
hours. Take out the vegetables, pulp them
into the soup, and boil all together again.
Fry bread in dice and serve in the soup.
Potage (a la Crecy) . — A superlative carrot
soup.— SHce off the red part of a dozen large
cari'ots, and put them into a stewpan, with two
ounces of butter, a large lump of sugar, three
good-sized onions, two turnips, a dozen pepper-
corns, a quarter of a pound of undressed lean
ham, the outer sticks of two heads of celery, and
four leeks. Cover closely, and let the soup steam
over a gentle fire for ten minutes. Shake the
saucepan to keep the contents from burning.
Pour over them a quart of cold stock or water,
and let them simmer gently for two hours, or
until the vegetables are quite tender. Strain
off the soup, and press the vegetables with a
wooden spoon through a sieve. Mix the pulp
again with the stock, season with pepper and
salt, put it back into the stewpan, and let it
boil. Draw it to the side of the fire for a few
minutes, and skim off the fat as it rises to the
surface. Add pepper and salt, and serve. Send
toasted sippets to table in a separate dish. If
there is no stock at hand, and water has to
be used for the soup, a tea-spoonful of Liebig's
Extract of Meat should be added to it. Time,
three hours and a half. Probable cost, 8d. per
pint. Sufficient for half a dozen persons.
Potage (a la Reine).— This is a delicate
white soup, said to be a great favourite with
Her Majesty.— Skin and wash carefully three
young chickens or two large fowls, and boil
✪ Potage (a la Crecy)
Page 1306 · 5 recipe records on this page
Presented as published in 1892. 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
Posset Wine. — Grate finely the crumb of a stale roll, and put it into a saucepan with a pint of water and two large lumps of sugar which have been rubbed upon the rind of a Seville orange until the yellow part has been taken off. Let the mixture simmer until it is thick and clear, then add a pint of light wine, two ounces of sweet almonds, and six bitter ones blanched and pounded, half the juice of the Seville orange, and sugar to taste. Mix thoroughly, and serve. Time, about half an hour. Probable cost, 6d., exclusive of the wine.
Potage (a la Colbert). — Take a quarter of a pound of carrot and a quarter of a pound of turnip, and turn them into squares, diamonds, rounds, or any other shapes of uniform size. Boil them in slightly salted water until they are (Jone enough. Drain them, and put them into a clean stewpan, with three pints of nicely-flavoured chicken broth. Let them boil a minute ; then serve the soup. Send half a dozen poached eggs to table on a separate dish. Time, about an hour. Sufficient for five or six persons.
Potage (a la Conde).— Take a quart of French beans, place them in a stewpan with two quarts of consomme, a pound of bacon, three carrots, three onions (one of them stuck with cloves), a bunch of leeks, and two heads of celery. Let all simmer together for three hours. Take out the vegetables, pulp them into the soup, and boil all together again. Fry bread in dice and serve in the soup.
Potage (a la Crecy) . — A superlative carrot soup.— Slice off the red part of a dozen large carrots, and put them into a stewpan, with two ounces of butter, a large lump of sugar, three good-sized onions, two turnips, a dozen peppercorns, a quarter of a pound of undressed lean ham, the outer sticks of two heads of celery, and four leeks. Cover closely, and let the soup steam over a gentle fire for ten minutes. Shake the saucepan to keep the contents from burning. Pour over them a quart of cold stock or water, and let them simmer gently for two hours, or until the vegetables are quite tender. Strain off the soup, and press the vegetables with a wooden spoon through a sieve. Mix the pulp again with the stock, season with pepper and salt, put it back into the stewpan, and let it boil. Draw it to the side of the fire for a few minutes, and skim off the fat as it rises to the surface. Add pepper and salt, and serve. Send toasted sippets to table in a separate dish. If there is no stock at hand, and water has to be used for the soup, a tea-spoonful of Liebig's Extract of Meat should be added to it. Time, three hours and a half. Probable cost, 8d. per pint. Sufficient for half a dozen persons.
Potage (a la Reine).— This is a delicate white soup, said to be a great favourite with Her Majesty.— Skin and wash carefully three young chickens or two large fowls, and boil
Records on this page
Posset WinePotage (a la Colbert)Potage (a la Conde)Potage (a la Crecy)Potage (a la Reine)