Cassell's dictionary of cookery

Pamily Soup. — Peel and slice two pounds of potatoes, two carrots, a turnip, and a middlesized onion. Put the onion into a frying-pan with two pounds of soup beef and half a pound of lean bacon also sliced; add a small cabbage well chopped, and fry till the meat is slightly browned. Drain from the fat, put the meat and sliced vegetables into a stewpan with two quarts of water, and add, after it has simmered one hour, two quarts more of water. Skim carefully before adding the water, which should be poured in by degrees. When the potatoes are done, rub them to a smooth pulp through a colander, and when the meat has stewed three hours remove it from the stewpan, and simmer the whole for some time longer. Strain, thicken with the potato, put the meat back cut up into small bits, and serve hot with toasted sippets. Probable cost, 6d. per quart. Sufficient for twelve persons. Pamily Soup (another way). — Put eight or ten pounds of leg of beef, the most fleshy PAN ( 207 ) PEN part, into a saucepan that will hold water in the proportion of one quart to everj^ pound of meiit. Throw in a small quantity of salt and make the ]X)t boil, and when the scum rises, clear it thoroughly off. Draw the pot aside and let the soup simmer gently three hours, then put in all sorts of vegetables, three or four carrots, a couple of heads of celery, a small cabbage, or, if preferred, tomatoes, a bunch of herbs tied in muslin, some sliced onion fried, and, half an hour before the soup is ready, some turnip cut into small dice. If the meat be required for table, take it out when tender, which wiU be after it has stewed from four to five hours. The carrots and cabbage may be boiled whole and served with the meat. Strain the soup, and thicken with flour. Small pieces of the meat should be sent to table in the tirreen. For a small family, where so large a quantity is not required at once, this soup, made according to the directions just given, will be fotmd equally good the second day if only heated and not boiled. Probable cost of beef, 8d. to 9d. per poiind. Panchonettes. — Put a lining of good puff paste round some tartlet-pans, and fill with a custard. Make it as follows : — Beat four eggs till they are light, stir into them equal quantities of sugar and butter, two ounces of each (the butter must be first turned back to cream), and three dessert-spoonfuls of flour. When thoroughly mixed, simmer in a well-lined saucepan until thick — the mixture should not boil — and flavour with lemon, bitter almonds, or any essence preferred. When baked, slip the fanchonettes out of the pans, and while they are cooling whisk the whites of two eggs to a froth, and stir into the froth two ounces of finely-powdered sugar, with which mixture smooth the tops of the tartlets. This icing must be set for five minutes in the oven, but care must be taken to prevent the tartlets from colouring. Send to table on a white napkin garnished with coloured jelly arranged between the tartlets and around them. Time to bake, twenty minutes. Sufiicient to fill one dozen tartlets.