The Ocklye cookery book

Put the butter in a stewpan to melt ; add the parsnips thinly sliced, not using the centre, and pepper and salt ; let them stew very gently until tender, rub them through a hair sieve, put the puree into a clean stewpan, add the milk and stir over the fire until it boils ; add the cream, and serve with fried croutons handed separately. Turnip soup can be made in the same way. POTATO SOUP Ingredients One pound of potatoes. Salt and pepper, A quarter of a pound of onions. Fried bread. Half a pint of milk. One gill of cream. One pint of stock. Wash the vegetables, cut them into thin slices, put the stock into a stewpan, and add them; place the stewpan on the fire and boil slowly until the vegetables are tender; then rub it all through a hair sieve; put the soup back into a saucepan, add the milk, and a little salt and pepper; when boiling add the cream, and it is ready to serve. Croutons should be handed with this soup. TOMATO SOUP Ingredients One pint and a half of stock. One ounce of butter. One pound and a half of tomatoes. One ounce of flour. One small onion. One ounce of lean ham. A little celery. Salt and pepper. One eschalot. Half a gill of cream. Melt the butter in a stewpan, add the ham, and the onion, eschalot, and celery, cut into thin slices ; fry them for five minutes, then add the tomatoes sliced, pepper and salt, and let them simmer till well cooked ; mix the flour with the stock and add it; when boiling pass it through a fine hair sieve, put it into a clean saucepan, give it a boil up, add the cream, and serve with fried croutons. PUREE OF TOMATOES WITH MILK Ingredients Two pounds of tomatoes. Two ounces of flour. Two pints of milk. Pepper and salt. Two eschalots. A gill of cream. Two ounces of butter. Melt the butter in a stewpan, add the eschalots and tomatoes, sliced, season with pepper and salt ; let them simmer gently, and when cooked stir in the flour; add the milk and bring it to the boil; pass it through a fine hair sieve; put it back into the saucepan, give it a boll up, add the cream, and serve with fried croutons. CLEAR TURTLE SOUP Ingredients A quarter of a pound of sun-dried Two onions. turtle. Two leeks. Two pounds and a quarter of Thyme and parsley. gravy beef. A blade of mace. Three quarts of water. Eight peppercorns. A little celery. Three cloves. One large carrot. Salt. Two turnips. A wineglasstul of sherry. Two bay leaves. Soak the turtle in cold water for three or four days, constantly changing the water. Cut the meat into small pieces, put it into a stewpan with the turtle, cover it with the cold water, and bring it gently to the boil, removing the scum as it rises ; when it is thoroughly skimmed and boiling, add the vegetables, all well washed and cut into slices, the herbs, spices, and salt to taste. Let it simmer gently for about ten hours, keeping the stewpan closely covered all the time. Strain it through a clean soup cloth into a large basin ; take the pieces of turtle from the vegetables, and rinse them in a little warm water; then cut them into pieces about an inch square, and put them into the soup. Take off the fat with kitchen paper. When required, boil up and add a wineglass or more of sherry. It should be made the day before it is used. PUREE OF VEGETABLES Ingredients Three onions. Thyme and parsley. Two turnips. Two ounces of butter. Two carrots. Tarragon. Three potatoes. Salt and sugar. Two leeks. Two pints and a half of milk. One lettuce. One tablespoonful of flour. Two bay leaves. A gill of cream.