Simple Soup (another way)

Ingredients

• three quarts of good gravy
• two carrots
• three or four turnips
• three or four potatoes
• a piece of butter
• a little flour

Method

1. 1

   Combine gravy with vegetables and butter, stew until tender, rub through a sieve, return to pot, stew again, and season to taste.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1810. The excerpt below is the record exactly as published.

Simple Soup (another way). — Take three quarts of good giavy. Put it into a saucepan with two carrots, tiu-ee or four turnips, three or four potatoes, some celery, lettuce, endive, parsley, and a piece of butter, with a httle floui-. Stew till the vegetables become quite tender, so as to peiTiiit them to be rubbed through a sieve, after which let them be put to the soup. Stew again for about a quarter of an hour, and season to taste. If too strong, add a little water. Singe, To (tei-m used in cookery). — To singe poudtry or game is to bum off the hairs which remain after the bird is plucked. The most usual way of doing this is to pass a piece of lighted writing-paper over the body of the bu-d till the desired end is attained. The best way is to pass the plucked bird over a lighted spii'it-lamp. When performing the operation care should be taken not to blacken the bu-d. Singhara, or Water H'uts.— The large seeds of Trajja bkornis, a native of China, and of Trapa bispinosa and natans, species indi- genous to India, are sweet and eatable, and the aquatic plants which furnish them are hence an extensive article of cultivation. In Cashmere and other parts of the East they are common food, and are known under the name of Singhara nuts. From 90,000 to 120,000 loads of this nut are yielded annually by the lake of Ooler alone. The nut abounds in fecula. In China the kernel is used as an article of food, being roasted or boiled like the potato. Sippets for Garnishing Dishes.— Ordinary sipj^ets are simply made by cutting stale bread into slices the third of an inch thick, toasting these on both sides to a bright brown, cutting them into small three-cornered pieces, and placing them round the dish. When jjroperly made, they are fried in hot fat until brown and crisj), instead of being toasted, and are then ch-ained and dried for use. In order to make them stick to the dish, make a paste with the whisked white of an egg beaten up with a little flour

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