Soak one pint of pea beans over night. Put them on the fire with one quart of water and one quart of plain stock. Add one-quarter of a pound of salt pork, a carrot, an onion, and a half stalk of celery. Let it boil until the beans are well cooked. Take the pork and carrots out and rub the remainder through a sieve. Have one or two leeks, cut in Julienne (short thin strips), cooked previ- ously in butter and stock. Add these to the soup and also a piece of butter the size of an egg. Season well with pepper and serve. Bread croutons may be served with it✪ Puree of White Beans a la Bretonne. LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. IF RICH SOUPS POTAGE WESTMORELAND ^? Parboil half a calf's head, and then rinse it well in water. Put it back in the saucepan, and cover with water. Add an onion, a carrot, a little celery, bay leaf, thyme, pepper- corns, two cloves, salt, and lemon juice. When cooked, take the meat off the bone and press it between two plates until cooled off. Clear the calf's head bouillon with the whites of two eggs. Strain it. This should give about a quart of stock. To this add one quart of consomme or brown stock, and when it is boiling thicken with four tablespoonfuls of French tapioca or arrowroot. (Dilute the arrowroot with a little water before using.) Cut the calf's head into small diamonds, and then take the same quantity of celery, previously boiled in salted water until tender, and cut in the same shape. Add these to the soup, and also a wineglassful of sherry wine, and two tablespoonfuls of brandy. Season highly✪ Potage Westmoreland and serve. GAME SOUP, OR PUREE OF GROUSE ^ Roast a grouse with a " Mirpoix " of vegetables. Then put the whole in a saucepan, and moisten with two quarts of brown stock. Add one cup of lentils, previously soaked in water. Boil until the lentils are thoroughly cooked. Take the meat of the grouse (with the ex- ception of a piece of the breast which should be cut in small dice), and pound it to a pulp in a mortar. Put it back in the soup, then rub the whole through a fine sieve. Heat the soup again, but do not let it boil. Stir in a quarter of a pound of table butter, three tablespoon- fuls of sherry wine, and a quarter of a cup of cream. Season well✪ Game Soup, or Puree of Grouse. Add the pieces of grouse meat to it before serving. Rabbit, hare, or partridge may be used instead of grouse. A Mirpoix consists of sliced carrots, onions, and 15 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK celery, a bay leaf, whole pepper, cloves and herbs. A little lean ham will improve it, and give it a palatable flavour.

AI-modernized reading of the original text

Soak one pint of pea beans over night. Put them on the fire with one quart of water and one quart of plain stock. Add one-quarter of a pound of salt pork, a carrot, an onion, and a half stalk of celery. Let it boil until the beans are well cooked. Take the pork and carrots out and rub the remainder through a sieve. Have one or two leeks, cut in Julienne (short thin strips), cooked previously in butter and stock. Add these to the soup and also a piece of butter the size of an egg. Season well with pepper and serve. Bread croutons may be served with it. When Served. Guests. Remarks. IF RICH SOUPS POTAGE WESTMORELAND Parboil half a calf's head, and then rinse it well in water. Put it back in the saucepan, and cover with water. Add an onion, a carrot, a little celery, bay leaf, thyme, peppercorns, two cloves, salt, and lemon juice. When cooked, take the meat off the bone and press it between two plates until cooled off. Clear the calf's head bouillon with the whites of two eggs. Strain it. This should give about a quart of stock. To this add one quart of consomme or brown stock, and when it is boiling thicken with four tablespoonfuls of French tapioca or arrowroot. (Dilute the arrowroot with a little water before using.) Cut the calf's head into small diamonds, and then take the same quantity of celery, previously boiled in salted water until tender, and cut in the same shape. Add these to the soup, and also a wineglassful of sherry wine, and two tablespoonfuls of brandy. Season highly and serve. GAME SOUP, OR PUREE OF GROUSE Roast a grouse with a " Mirpoix " of vegetables. Then put the whole in a saucepan, and moisten with two quarts of brown stock. Add one cup of lentils, previously soaked in water. Boil until the lentils are thoroughly cooked. Take the meat of the grouse (with the exception of a piece of the breast which should be cut in small dice), and pound it to a pulp in a mortar. Put it back in the soup, then rub the whole through a fine sieve. Heat the soup again, but do not let it boil. Stir in a quarter of a pound of table butter, three tablespoonfuls of sherry wine, and a quarter of a cup of cream. Season well. Add the pieces of grouse meat to it before serving. Rabbit, hare, or partridge may be used instead of grouse. A Mirpoix consists of sliced carrots, onions, and When Served. Guests. Remarks. celery, a bay leaf, whole pepper, cloves and herbs. A little lean ham will improve it, and give it a palatable flavour.

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Ox Joint ClearPotage D'Artagnan, or Calf's Foot SoupPuree of White Beans a la BretonnePotage WestmorelandGame Soup, or Puree of Grouse

Louis' every woman's cook book