Modern cookery, in all its branches; reduced to a system of easy practice / [Eliza Acton].

  • Acton, Eliza, 1799-1859
Date:
1849
Catalogue details

Licence: Public Domain Mark

Credit: Modern cookery, in all its branches; reduced to a system of easy practice / [Eliza Acton]. Source: Wellcome Collection.

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    it has a rather elegant appearance in clear gravy-soup, hut should have a boil in water before it is thrown into it. POTAGE AUX XOIILLLES, OR TAXLLERIXE SOUP. Make into nouille-paste the yolks of four fresh eggs, and when ready cut, drop it gradually into five pints of boiling soup; keep this gently stu'red for ten minutes, skim it well, and serve it quickly. This is a less common, and a more delicately fla- voured soup than^ the vermicelli, provided always that the nouilles be made with really fresh eggs. The same paste may be cut into very small diamonds, squares, stars, or any other form, then left to dry a little, and boiled in the soup until swelled to its full size, and tender. iN’ouille-paste of four eggs ; soup, 5 pints : 10 minutes. SAGO SOUP. Wash in several waters, and float off the dirt from six ounces cf sago; put it into three quarts of good cold gravy-stock; let it stew gently from half to three quarters of an hoiu', and stir it occasionally, that it may not burn nor stick to the stewpan. A quarter-ounce more of sago to each pint of liquid, will thicken it to the consistency of peas-soup. It may be flavoured with half a wineglassful of Harvey’s sauce, as much cayenne as it may need, the juice of half a lemon, an ounce of sugar, and two glasses of sherry; or these may be omitted, and good beef-broth may be substituted for the gravy-soup, for a simple family dinner, or for an invalid. Sago, 6 ozs.; soup, 3 quarts : 30 to 45 minutes. TAPIOCA SOUP. _ This is made in the same manner, and with the same propor- tions as the preceding soup, but it must be shnmered from fifty to sixty minutes. RICE SOUP. In France this soup is served well thickened with the rice, which is stewed in it for upwards of an hour and a half, and makes thus, even with the common bouillon of the country, an excellent winter potage. Pick, and wipe in a dry cloth, eight ounces of the best rice; add it, in small portions, to four quarts of hot soup, of which the boiling should not be checked as it is thrown in. ^When a clear soup is wanted, wash the rice, give it five minutes’ boil in water, drain it well, throw it into as much boiling stock or well-flavoured broth as will keep it covered till