Semolina Soup

Ingredients

• 2 oz. Semolina
• ½ pint of Milk
• 3 pints Bone Stock
• Salt and Pepper

Method

1. 1

   If the stock is without vegetables, boil an onion, carrot, herbs, and peppercorns in it for half an hour.

2. 2

   Strain and return to the saucepan.

3. 3

   Sprinkle in the semolina and stir until it boils; simmer until thickened, then add milk, pepper, and salt, and boil up.

4. 4

   Serve with fried bread.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 180. The excerpt below is the record exactly as published.

\ pint of Milk . 3 pints of Water Total Cost— 4§(Z. Time— Half an Hour. |l|^ Peel, wash, and slice up the potatoes and onions and put them into a saucepan with the butter, and stir them about 278 THE ART OF LIVING IN AUSTRALIA. till all the butter is dissolved and worked into the potatoes, but they must not get brown. Pour over the boiling water and boil until they are of a pulp, then rub them through a sieve, return to the saucepan, add the milk and seasoning, and stir till it boils. Pour into a hot tureen, and serve with fried bread. ONION SOUP. 4 Onions \d. 1 oz. Butter 1^ oz. Flour 1 gill of Milk . 2 quarts of Stock Salt and Pepper Total Cost— 3(?. Id. 'Id. Time — One Hour. Peel and slice up the onions and fry them in the butter tni they are a good brown colour. Sprinkle over the flour and brown that too. Pour on the boiling stock and boil steadily till the onions are very soft, then rub through a sieve. If there is any fat on it remove it carefully, pour back into the saucepan, add the milk, pepper, and salt, and boil up. Just before serving put in a few drops of lemon juice. Send fried bread to table with it. PUMPKIN SOUP , 1 small Pumpkin . 4d 2 oz. Butter . 2d. i pint of Milk , . Id. 2 Onions, 1 Carrot ■ -Id 2 quarts of Water Total Cost— 8cZ. Tii ne — ( )neB our and a Half. Peel and slice up the pumpkin, onions, and carrot, put them into a saucepan with half the butter, and sweat the vegetables in it for five minutes, then pour over the boiling water and boil until the vegetables are very soft. Rub COOKERY RECIPES, ^v. 279 through a sieve and return to the saucepan with the milk and some pepper and salt ; stir until it boils up. Just before serving, stir in, in tiny pieces, the rest of the butter and a little lemon juice. VEGETABLE SOUP. 2 lbs. Mixed Vegetables . . . id. 2 oz. Butter . . . . . 2d. ^ lb. Haricot Beans . . . .Id. Peppercorns, Salt, and Sugar 4 quarts of Water Total Cost- 7id. Time— One Hour and a Half. } ^^• Take any vegetables that may be in season, such as carrots, turnips, leeks, onions, and celery, and slice them up ; put them into a saucepan with the haricot beans and the butter, and turn them all about till the butter is all absorbed ; sprinkle over them a teaspoonful each of salt and sugar, add the peppercorns and the water, and boil until the vegetables are very soft. Rub them through a sieve, return to the saucepan and make thoroughly hot, and it is ready to ser\'e. SEMOLINA SOUP. 2 oz. Semolina 2d. ^ pint of Milk -i 3 pints Bone Stock . . . . V Irf. Salt and Pepper

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