Miss Leslie's lady's new receipt-book : a useful guide for large or small families, containing directions for cooking, preserving, pickling, and preparing the following articles according to the most new and approved receipts, viz.: soups, fish, meats, vegetables, poultry, oysters, game, puddings, pies, tarts, custards, ice creams, blancmange, cakes, confectionary, sweetmeats, jellies, syrups, cordials, candies, perfumery, etc.

  • Leslie, Eliza, 1787-1858.
Date:
1851
Catalogue details

Licence: Public Domain Mark

Credit: Miss Leslie's lady's new receipt-book : a useful guide for large or small families, containing directions for cooking, preserving, pickling, and preparing the following articles according to the most new and approved receipts, viz.: soups, fish, meats, vegetables, poultry, oysters, game, puddings, pies, tarts, custards, ice creams, blancmange, cakes, confectionary, sweetmeats, jellies, syrups, cordials, candies, perfumery, etc. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    the leaves of a sprig of parsley minced fine. An hour afterwards, add six turnips, and three potatoes, all cut into four or eight pieces. Also two onions, which will be better if previously roasted brown, and then sliced. Keep the soup boiling steadily, but not hard, unless the dinner hour is very early. For a late dinner, there will be time to boil it slowly all the while; and all soups are the better for long and slow boiling. See that it is well shimmed, so that, when done, there will be not a particle of fat or scum on the surface. At dinner-time take it up with a. large ladle, and transfer it to a tureen. In doing so, care- . fully avoid the shreds of meal and bone. Leave them all in the bottom of the pot, pressing them down with the ladle. A mass of shreds in the tureen or soup-plate looks slovenly and disgusting, and should never be seen at the table ; also, they absorb too much of the liquid. Let the vegetables remain in the soup when it is served up, but pick out every shred of meat or bone that may be found in the tureen when ready to go to table. In very cold weather, what is left of this soup will keep till the second day; when it must be simmered again over the fire, till it just comes to a boil. Put it away in a tin or stone vessel. The lead which is used in glazing earthen jars frequently communicates its poi- son to liquids that are kept in them. —♦— RABBIT SOUP.—Begin this soup six hours before dinner. Cut up three large, but young and tender rabbits, or four small ones, (scoring the backs,) and dredge them with flour. Slice six mild onions, and sea- son them with half a grated nutmeg; or more, if you like it. Put some fresh butter into a hot frying pan, (you may substitute for the butter some cold roast-veal gravy that has been carefully cleared from the fat,) place it over the fire, and when it boils, put in the rabbits and onions,