cueumters, cut them into qxiarters, pare them
about the size of the scallops; then take the
parings and some other pieces, which minc^o
with a little onion to make a puree. Fry the
onions and the trimmings of the cucumbers
together in a little butter ; when the cucumbers
are entirely melted, moisten with sauce toumee,
and stew them on the corner of the stove for an
hour; skim off the grease, and rub this sauce
through a tamis. Put the other whole cu-
cumbers into some sauce tournee, and let them
boil till done. Before putting the cucumbers
in the sauce, they must be marinaded in a
basin with a little salt and a thimbleful of
white vinegar; let them remain for half an
hour, and then drain them in a clean towel, and
put them in the sauce, if you have any ; other-
wise, put them in a stewpan with a small bit of
butter, a bundle of parsley, and green onions ;
fry them gently, then singe them with about a
spoonful of fine white flour, and moisten with
good broth✪ Veal with Cucumbers; let that boil for an hour in the
corner of the stove, skim all the butter, di-ain
the cucumbers in a hair sieve, and reduce the
sauce thick enough to receive the thickening.
Mind, when you have no sauce in your larder,
you must use the same principle to make white
or brown sauce in a moment. — Tide.
Vegetable Consomm^, made with
Dried Vegetables. — Put a pint of white
haricot beans and a pint of lentils into a stew-
pan with an onion, a pinch of salt, a bunch of
parsley, and a small sprig of thyme. Pour over
these ingredients three quarts of water✪ Vegetable Consommé with Dried Vegetables, then
boil and simmer them gently for three hours.
Strain the liquor. Fry the vegetables, and
proceed as for Vegetable Consomme, made with
Fresh Vegetables.
Vegetable Consomm^, or Vegetable
Gravy Soup, made with Fresh Vege-
tables.— Dissolve in a stewpan four ounces of
fresh butter. Throw into it two large carrots,
two onions, two leeks, a head of celery, and a
turnip, aU cut small, together with a bunch of
parsley, a small sprig of thyme, and a shallot.
Cover the pan closely, put it on the fire, and shake
it occasionally till the vegetables are lightly
coloured. Put a pint of freshly-sheUed greeii
peas into a separate stewpan with three quarts
of water. Let them boil, then poui- them upon
the fried vegetables. Let the liquor boil, skim
till it is quite clear, and put into it a crust of
toasted bread, a blade of mace, six allspice, a
dozen peppercorns, and a little salt✪ Vegetable Consommé or Vegetable Gravy Soup with Fresh Vegetables. Cover
closely, and simmer gently for two hours or
more. Skim off the fat, strain it into a bowl,
and let it stand in a cool place until clear.
When wanted, pour it off carefully, not to dis-
turb any sediment that may still remain, boil
VEGETABLE KNIFE.
it, and serve very hot with fried sippets. If
it is wished that vegetables should be served
in it, cut the red part of a carrot, an onion, a
turnip, and about two sticks of celery into thin
strips an inch long. For this purpose a vege-
table knife, such as shown in the illustration.
will be found useful. Put these in a saucepan,
cover with cold water, boil for five minutes,
and drain them on a sieve. Pour the clear
soup into a stewpan, tlu-ow in the roots, and
simmer gently till they are tender. Add salt
and pepper if required. Dried vegetables {see
Vegetables, Dried, for Julienne Soup) may
be used instead of fresh ones to throw into
the soup, and will save some trouble.
Page 2174 · 3 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
cueumters, cut them into quarters, pare them about the size of the scallops; then take the parings and some other pieces, which mince with a little onion to make a puree. Fry the onions and the trimmings of the cucumbers together in a little butter ; when the cucumbers are entirely melted, moisten with sauce toumee, and stew them on the corner of the stove for an hour; skim off the grease, and rub this sauce through a tamis. Put the other whole cucumbers into some sauce tournee, and let them boil till done. Before putting the cucumbers in the sauce, they must be marinaded in a basin with a little salt and a thimbleful of white vinegar; let them remain for half an hour, and then drain them in a clean towel, and put them in the sauce, if you have any ; otherwise, put them in a stewpan with a small bit of butter, a bundle of parsley, and green onions ; fry them gently, then singe them with about a spoonful of fine white flour, and moisten with good broth; let that boil for an hour in the corner of the stove, skim all the butter, drain the cucumbers in a hair sieve, and reduce the sauce thick enough to receive the thickening. Mind, when you have no sauce in your larder, you must use the same principle to make white or brown sauce in a moment. — Tide.
Vegetable Consomm^, made with Dried Vegetables. — Put a pint of white haricot beans and a pint of lentils into a stewpan with an onion, a pinch of salt, a bunch of parsley, and a small sprig of thyme. Pour over these ingredients three quarts of water, then boil and simmer them gently for three hours. Strain the liquor. Fry the vegetables, and proceed as for Vegetable Consomme, made with Fresh Vegetables.
Vegetable Consomm^, or Vegetable Gravy Soup, made with Fresh Vegetables.— Dissolve in a stewpan four ounces of fresh butter. Throw into it two large carrots, two onions, two leeks, a head of celery, and a turnip, aU cut small, together with a bunch of parsley, a small sprig of thyme, and a shallot. Cover the pan closely, put it on the fire, and shake it occasionally till the vegetables are lightly coloured. Put a pint of freshly-sheUed greeii peas into a separate stewpan with three quarts of water. Let them boil, then poui- them upon the fried vegetables. Let the liquor boil, skim till it is quite clear, and put into it a crust of toasted bread, a blade of mace, six allspice, a dozen peppercorns, and a little salt. Cover closely, and simmer gently for two hours or more. Skim off the fat, strain it into a bowl, and let it stand in a cool place until clear. When wanted, pour it off carefully, not to disturb any sediment that may still remain, boil
VEGETABLE KNIFE.
it, and serve very hot with fried sippets. If it is wished that vegetables should be served in it, cut the red part of a carrot, an onion, a turnip, and about two sticks of celery into thin strips an inch long. For this purpose a vegetable knife, such as shown in the illustration.
will be found useful. Put these in a saucepan, cover with cold water, boil for five minutes, and drain them on a sieve. Pour the clear soup into a stewpan, tlu-ow in the roots, and simmer gently till they are tender. Add salt and pepper if required. Dried vegetables {see Vegetables, Dried, for Julienne Soup) may be used instead of fresh ones to throw into the soup, and will save some trouble.
Records on this page
Veal with CucumbersVegetable Consommé with Dried VegetablesVegetable Consommé or Vegetable Gravy Soup with Fresh Vegetables