Vegetable Soup

Ingredients

• Put 3 quarts bone stock into pan
• wash 2 tablespoonsful of rice
• turnip, onion, and celery
• turnip, onion, and celery
• turnip, onion, and celery
• Mix tablespoonful of oatmeal
• add pepper
• add salt

Method

1. 1

   Add rice, turnip, onion, and celery to the bone stock.

2. 2

   Simmer slowly for 2 hours.

3. 3

   Mix oatmeal with cold water, stir into the soup, bring to a boil, and season to taste.

Nutrition per serving

As published

This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 2. The excerpt below is the record exactly as published.

VEGETABLE SOUP.— Put 3 quarts bone stock into pan, wash 2 tablespoonsful of rice and add it with turnip, onion, and celery, cut into small pieces, and let ail simmer slowly for Z hrs. Mix tablespoonful of oatmeal with a little cold water, put in some of hot liquor, stir into soup. Bring it to boil, add pepper, salt. Keep stirring and skim scum. PEA SOUP. ‘water, drain water off, add peas to stock to be used, and allow them to simmer about 3 hrs.; add turnips, carrots, onions, and other vegetables, cleaned and cut into small pieces, and simmer untiltender. Add little mint, season with salt and pepper. HARICOT SOUP. night in cold water, drain, and put into saucepan with 2 quarts cold water, add 1 carrot, 1 turnip, and 2 onions, cut into small pieces; allow to simmer about 3 hrs. Then strain soup through wire sieve or colander, rub vegetables through with wooden spoon. Season to taste, pour back into pan to heat, serve with toasted bread cut into small squares. LENTIL SOUP. 2 quarts water, 4 onion, 1-parsnip, little celery, or other vegetable preferred, butter, salt, and pepper. Wash lentils thoroughly ; put lentils, finely shredded onion, parsnip, celery, and large piece of butter with water in pot ; salt and pepper to taste ; boil gently for 2 hrs., stirring occasionally. BROWN SOUP. ‘1 turnip, 1.02. arpetie. teaspoon salt, 1 teaspoon pepper, a pinch sweet herbs, 1 quart cold water, Heat dripping in pan, cut meat and onion in small pieces, fry until deep brown, then pour off fat; add vegetables, herbs, and water; simmer 2 hrs., take out herbs, season with pepper and salt. Serve very hot with : -sippets of fried bread. FISH DISHES. BOILED FISH «—Thoroughly cleanse and wash fish in cold water; have ready saucepan of boiling water, with tablespoontul of vinegar with salt in. Place fish in, and let simmer gently, alowing 10 mins. to ‘Fish must be put into cod, or other white fish thoroughly, then dry and cut it into few Pieces Put 4 oz, flour into basin, mix to stiff batter with } pint lukewarm water, adding salt ; dip each pie eof fish’ into this, and fry in boiling drip- at Drain well, serve on a hot dish, garnish a. Beet apEping is the best. ‘or other white fish well, cutting off fins, and dry it; - put milk into dripping tin with } teaspoonful salt: ie place fish in, dredge with flour, drop a few bits of drip- ping on top. Cook in hot oven, baste well during cooking. Allow ten mins. to every pound. Mix1 tablespoonful flour with cold water ; add 1 tablespoon- — ful chopped parsley, 1 pint milk. Let this boil well. — season to taste and pour over fish when cooked, FISH CAKES. bread (which has been soaked in milk and squeezed _ * dry,) beat with fork until fine? Remove skin and bone ~ from fish, break into small pieces, mix with potatoes aren Bs % lb. cold mashed pone or (or bread), add pepper, salt, grated lemon rind, and a little ground mace, an egg beaten, and butter melted. Make into small flat cakes, brush over with egg, cover with bread crumbs, and fry in very hot dripping a nice brown. Serve hot and garnish with parsley, FISH PIE. _ put layer of pastry at bottom of pie dish, and drop fish 4 pieces in. Sprinkle with bread crumbs, pepper, salt, parsley, pour a little gravy or water over; cover with — short pastry, bake in hot oven from 20-30 mins. SHRIMPS WITH TOMATO SAUCE. oe iz together 1 tablespoonful each butter and flour until ~ they bubble, stir into this 4 pint strained tomato liquor, ae 1 grated onion after being cooked 10 mins., stir sauce until thick, add 4 pint shrimps. _Séason and serve, ~ BAKED FISH STEAKS. or other thick fish into steaks, wash and dry well, Mix - a tablespoonful browned bread crumbs and pepper. and na salt together. Make 2 ozs. dripping quite hot in drip- _ ping tin; dip each’ steak into bread crumbs. 4 Place. in dripping- tin, cook—in hot oven about 20 mins, — iF Baste fréquently. FRIED PLAICE OR SOLES. —Clean and mane fish, cut into 3 or four pieces, dry each piece with clean : - towel, sprinkle flour, pepper, and salt

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