Vegetable cookery : with an introduction, recommending abstinence from animal food and intoxicating liquors / By a lady.

Date:
1833
Catalogue details

Licence: Public Domain Mark

Credit: Vegetable cookery : with an introduction, recommending abstinence from animal food and intoxicating liquors / By a lady. 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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    a sprig of mint, and a few peppercorns. Let them boil till the ingredients become quite soft, and after being strained and pressed through a hair-sieve, put into a stewpan some cucumber that has been pre- viously fried, and a quarter of a pound of butter rolled in flour; when the butter is melted, pour it and the cucumber together into the soup, with a pint of young peas. Stew all together till the soup is of a proper thickness, taking care to stir it often. Serve it up hot. 9. Green Peas Soup with Milk. Take as much milk as you want soup; when it boils, put in green peas, and a piece of white bread, boil them till quite soft; then pulp them through a coarse sieve, and add butter worked with a little flour; pepper and salt to the taste. If the peas be not too old, the soup will be very good without being passed through a sieve. Turnip or celery may be added. 10. Green Peas Soup. Flour and fry in butter a quart of green peas, four onions, a carrot, a turnip, and a parsnip, then pour on them three quarts of water ; let it simmer till the whole will pulp through a sieve. Then boil in it the best of some celery cut thin, adding a little flour and butter, pepper and salt to the taste, also a little chopped parsley. 11. Green Peas Soup with Rice. Put two quarts of old peas into a stewpan with a few spoonsful of water, two or three sliced onions, one carrot, a turnip, and a head of celery. Stew these together for the space of fifteen minutes, taking care that the ingredients do not burn. Then add, by degrees, the required quantity of water, with a spoon- ful or two of catsup, till all the vegetables havo