Modern cookery, in all its branches: reduced to a system of easy practice. For the use of private families / By Eliza Acton. Illustrated with numerous woodcuts.

  • Acton, Eliza, 1799-1859.
Date:
1845
Catalogue details

Licence: Public Domain Mark

Credit: Modern cookery, in all its branches: reduced to a system of easy practice. For the use of private families / By Eliza Acton. Illustrated with numerous woodcuts. Source: Wellcome Collection.

    47/644 (page 15)
    a b any portion of ham is boiled ; allowance should also be made for its reduction, in case of its being required for gravy. THE LORD MAYOR'S SOUP. Wash thoroughly two sets of moderate-sized pigs’ ears and feet, from which the hair has been carefully removed ; add to them five quarts of cold water, and stew them very gently, with a faggot of savoury herbs, and one large onion stuck with a a dozen cloves, for nearly four hours, when the ears may be lifted out ; stew the feet for another hour, then take them up, strain the soup, and set it in a cool place that it may become cold enough for the fat to be quite cleared from it. Next, bone the ears and feet, cut the flesh down into dice, throw a clean folded cloth over it, and leave it so until the soup requires to be prepared for table; then strew upon it two tablespoonsful of savoury herbs minced small, half a saltspoonful of cayenne, a little white pepper, and some salt. Put into a large saucepan half a pound of good butter, and when it begins to simmer thicken it gradually with as much flour as it will absorb; keep these stirred over a very gentle fire for ten minutes or more, but do not allow them to take the slightest colour ; pour the soup to them by degrees, letting it boil up after each portion is added; put in the meat, and half a pint of sherry, simmer the whole from three to five minutes ; dish the soup, and slip into it two or three dozens of delicately fried forcemeat-balls. (See Chapter VI.) Pigs’ feet, 8; ears, 4; water, 5 quarts; bunch savoury herbs ; 1 large onion; cloves, 12: 33 to 4 hours, feet, 1 hour more. Butter, } lb; flour, 6 ozs.*: 10 to 12 minutes. Minced herbs, 2 tablespoonsful; cayenne and common pepper, each 3 salt- spoonful ; salt, 3 teaspoonful or more; sherry, 3 pint: 3 to 5 minutes. Forcemeat-balls, 2 to 3 dozens. Obs.—We have given this receipt with the slightest possible variation from the original, which we derived from a neighbour- hood where the soup made by it was extremely popular. We have better adapted it to our own taste by the following altera- THE LORD MAYOR'S SOUP. (Author's Recetpt.) We prefer to have this soup made, in part, the evening before * The safer plan for an inexperienced cook, is to weigh the flour, and then to sprinkle it from a dredging-box into the butter.