Onion Soup

Ingredients

• 1 oz. fat
• 4 oz. onion
• 4 oz. flour
• 1 quart water
• 8 oz. bread
• 2 oz. cheese (grated)
• 5 oz. salt

Method

1. 1

   Fry onion in fat until light, add flour and bake until brown.

2. 2

   Add water and salt, cook for 15 minutes.

3. 3

   Serve over toasted bread with cheese.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 5. The excerpt below is the record exactly as published.

1 oz. flour, 14 pint SOUPS, STOCKS, GRAVY, SAUCES 23 of vegetable stock, 1 tablespoonful of Worcester sauce. Method.—Fry the flour in the fat until it becomes nut-brown. Let it cool, and then add the vegetable stock. Stir until boiling- - point is reached, then add the Worcester sauce and simmer very gently for about 15 minutes. The fat used will rise to the surface, and must be skimmed off and added to the store of cooking fat. This preparation tastes and looks like a meat gravy. For sauce boil the stock down until the thickness desired is reached; season to taste, and it is then ready for use. When sauces are made in this way there will be no lumps, and straining is not necessary, except when a skin is allowed to form after cooking is finished. If available a tablespoonful of tomato purée or one or two fresh tomatoes can be added, or the sauce may be varied by adding a spoonful or two of chutney, mixed pickles, mushrooms, etc. Meat Gravy (Stoved) Slice or shred 1 or 2 oz. of fat, place it at the bottom of a saucepan, cover with 2 to Se —— Ne « eS — ~ ~" do ee oS Sore, eee NE ee = 24 THE VICTORY COOKERY BOOK 4 oz. sliced onion and then 4 lb. trimmings of meat or slices of shin or ox cheek. Sprinkle with salt, cover with a lid, place over gentle heat and allow the contents to sweat so that the meat throws out its moisture. Continue to simmer until cooked ; — turn from time to time until the moisture evaporates and the whole is thoroughly brown. If the evaporation is too rapid add from time to time a tablespoonful of water, but not more. Add 1 pint of cold water, bring to the boil and simmer for 15 minutes, but do not stir, otherwise the gravy will be cloudy. Strain the gravy, © let it stand for a few minutes, then remove ~ all the fat, which should be added to the cooking fat and afterwards purified ready for further use. This gravy is available for all sauces and vegetable dishes. The remaining meat, with onion and fat, can be used for pies, curries, stews, etc. Meat prepared in this way instead of stewed retains its flavour and produces a much larger amount of gravy, which can be utilised to serve with dumplings, potatoes, pulses or vegetables. —————_—_—_—__ __________ - | | / i | } | SOUPS, STOCKS, GRAVY, SAUCES 25 SOUPS _ Pot-au-Feu made with Ox Cheek (A Sour AND A Meat DisH) Materials.—1 lb. ox cheek, 4 lb. carrots, _ 4b. cabbage, 6 oz. turnips, 4 oz. shredded _ bread, 4 0z. onion, 2 oz. celery, } oz. salt, _ 2 quarts of water, 2 leeks, a pinch of pepper. Method.—Cut the ox cheek into six slices, place in the boiling water, add salt, and | simmer for 1 hour. Then add the carrots, | turnips, cabbage, leeks, onion and celery, and cook until done. Remove the vege- tables. Dish up the meat, garnish with the best parts of the vegetables, cut the re- mainder small and return to the liquid, season, and add a pinch of pepper. Toast _the shredded bread in the oven and serve separately, or add to the soup before serving, _or prepare dumplings and add them to the _ soup and boil for 10 minutes. Serve the soup first, then the meat and vegetables, with steamed potatoes in their _ jackets. Farmers’ Soup Materials.—+4 |b. mixed vegetables, 4 lb. shredded potatoes, 2 oz. toasted bread, ¢ 02. salt, quarter-teaspoonful freshly ground SS a ee ———— ie eet nn ne ee ee i eee 26 THE VICTORY COOKERY BOOK pepper, 1 teaspoonful chopped parsley, 1 quart of water, 1 oz. fat. Method.—Place the fat in a saucepan to melt, then shred the vegetables and add these to the fat but do not mix. Sprinkle lightly with salt and cover. Let the vege- tables cook over a gentle. heat until the water contained in the vegetables flows, then mix with a spoon. Let the mixture evaporate until the vegetables take a very light colour at the bottom of the saucepan, then cover with the water and salt and boil. Add the potatoes, and boil until the whole is tender. Toast the shredded bread and place in a soup tureen, adding the pepper. Taste the soup, correct the seasoning if necessary, and pour over the bread, adding the chopped parsley. Dumplings may be added to the soup instead of bread, or small savoury balls. The reader will observe that the pepper is: not cooked but added just at the last. Onion Soup Materials.—1 oz. fat, 4 oz. onion, 4 0z. flour, 1 quart water, 8 oz. bread, 2 oz. cheese (grated), $ oz. salt

Cook this with the app: pantry check, scaling, and the assistant.