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.

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    which the chestnuts are boiled can be used for the soup, when its sweetness is not objected to; or it may in part be added to it. Chestnuts, 14 lb.: stewed from 2 to 1 hour. Soup, 2 quarts; seasoning of salt, mace, and cayenne: 1 to 3 minutes. Cream, ? pint (when used). . JERUSALEM ARTICHOKE, OR PALESTINE SOUP. Wash and pare quickly some freshly-dug artichokes, and to preserve their colour, throw them into spring-water as they are done, but do not let them remain in it after all are ready. Boil three pounds of them in water for ten minutes; lift them out, and slice them into three pints of boiling stock; when they have stewed gently in. this from fifteen to twenty minutes, press them, with the soup, through a fine sieve, and put the whole into a clean saucepan with a pint and a half more of stock ; add suffi- cient salt and cayenne to season it, skim it well, and after it has simmered two or three minutes, stir it to a pint of rich boiling cream. Serve it immediately. Artichokes, 3 lbs. boiled in water: 10 minutes. Veal stock, 3 pints: 15 to 20 minutes. Additional stock, 14 pint; little cayenne and salt: 2 to 3 minutes. Boiling cream, | pint. Obs.—The palest veal stock, as for white soup, should be used for this; but for a family dinner, or where economy is a consi- deration, excellent mutton-broth, made the day before, and per- fectly cleared from fat, will answer very well as a substitute ; milk, too, may in part take the place of cream, when this last is scarce: the proportion of artichokes should then be increased a little. Vegetable-marrow, when young, makes a superior soup even to this, which is a most excellent one. It should be well pared, trimmed, and sliced into a small quantity of boiling veal stock,. or broth, and when perfectly tender, pressed through a fine sieve, and mixed with more stock, and some cream. In France, the marrow is stewed first in butter, with a large mild onion or two, also sliced; and afterwards in a quart or more of water, which is poured graduaMy to it; it is next passed through a tammy,” seasoned with pepper and salt, and mixed with a pint or two of milk, and a little cream. COMMON CARROT SOUP. The easiest way of making this soup is to boil some carrots very tender in water slightly salted; then to pound them. * Derived from the French ta:is, which means a sieve or strainer.