German cookery for the English kitchen

Make the butter or fat very hot in a saucepan and then throw in the vegetables, chopped finely, the spice and pepper mixed with an oz. flour, and the rubbed dried herbs. Then add the water, stirring in a little Bovril and boil until the vegetables are quite soft Pass through a sieve and add the chopped parsley. Fried bread cut in dice may be served with the soup. v^ Suppen. Spargel-Sappa. (Asparagus Soup.) One Quart of Soup. Time of Preparation : i hour. \ lb. asparagus. I quart water or I ,, )» in which asparagus has been boiled. Yolk of I ^^. I oz. butter. I oz. flour. \ teaspoonful Bovril. Salt to taste. Boil the asparagus in the water for 5 minutes. Then take out, cut into small pieces and put back again till tender, when strain off. Mix the flour and butter together until absolutely smooth and heat in a saucepan, stirring continually until of a golden colour ; then, still stirring, add the asparagus water and allow to simmer for half an hour. Strain through a hair sieve, add the Bovril, a lump of butter about the size of a walnut and the pieces of asparagus. Just before serving, stir in the yolk of an egg. Blumenkohl-Sappe. (Cauliflower Soup.) This is prepared in the same manner as Asparagus Soup, half a medium-sized cauliflower being taken. SUddeutaohe Zwiebel-Snppe. (South German Onion Soup.) For 4 Persons. Time of Preparation : i hour. 3 onions. 3 oz. butter. 2 yolks. I tablespoonful flour. 3 pints stock. Cut the onions into small dice and fry a pale golden colour in 3 oz. butter. Stir in a tablespoonful flour and when that is also a pale brown, pour in the stock, stirring well, and boil briskly. Rub through a sieve, boil up again, and finally stir in 2 yolks just before serving. Soups. Schwerin-Suppe. (ScHWERiN Soup.) I cucumber, sliced. Several lettuce hearts. A few shallots. I soupplateful green peas. 2 — 3 yolks. Salt and pepper. 1 teaspoonful chopped parsley. A pinch ground ginger. 3 pints stock. 2 oz. flour. 6 oz. butter. Cut the cucumber into slices and stew till partly soft in 4 oz. butter with several lettuce hearts, a few young shallots and a plate of green peas. Add the chopped parsley and salt, pepper and a pinch of ground ginger, and then the boiling stock, and boil the soup for an hour. Thicken by stirring in 2 oz. butter, heated with 2 oz. flour, and just before serving, stir in a few yolks of eggs. Kopfsalat-Suppe. (Thick Lettuce Soup.) Far 6 Persons. 2 OZ. butter. 2 sliced onions. Little bunch of thyme, parsley, chervil. Juice of half a lemon. A bayleaf. Time of Preparation : i^ hour. 2 lbs. of well-washed, dried and shredded lettuces. 3 pints of milk or white stock. 2 OZ. ground rice or cornflour. 3 yolks of eggs. Salt and pepper to taste. Melt the butter in a saucepan and add the onions, herbs and the lettuces. Simmer for 15 minutes with the lid on. Next add 3 pints of milk or white stock and 2 oz. of ground rice or cornflour mixed with a little milk. Simmer three-quarters of an hour, skimming well. Rub through a wire or a hair sieve. Put back to get hot and add 3 raw yolks of eggs to each quart of the mixture, the juice of half a lemon, salt, pepper and, if too thick, a little milk. Let the soup thicken, but not boil. This may be served with a neatly-trimmed poached egg on each helping and a few croutons of fried bread. Suppen. Grüne Bohnen-Suppe. (Bean Soup.) One Quart of Soup. \ lb. French beans, i^ oz. butter. \ pint cream. I quart water. Time of Preparation : i^ hour. Sak to taste. I oz. flour. A little nutmeg. \ teaspoonful fiovrS.