Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

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    White Soup.—A large knuckle of real, four quarts of water, a little celery seed, two onions, two carrots, two turnips; boil down to two quarts. Strain the liquor and let it stand until it is cool. Take off all the fat and wipe with a cloth to be sure it is off. Add one pint of new milk or cream, the beaten yolks of three eggs, and a little vermicelli. Let it come to a boil. It is well to prepare the broth the day before it is wanted. FISH AND MEATS. Chowder.—(“ Com. Stevens.”)—Four tablespoon- fuls of onion fried with pork, one quart of boiled po- tatoes well mashed, one pilot bread and a half, broken, one tablespoonful of summer savory and thyme mixed, quarter bottle of catsup, half bottle of port or claret wine, half a nutmeg grated, half a teaspoonful each of cloves, mace, and allspice, one teaspoonful of red pepper, three teaspoonfuls of black pepper, salt, six pounds of bass or cod cut in slices. Put the whole in a kettle together, with water enough to cover two or three inches. Boil one and a half hours, stirring gently. Stevjed Fish.—Fry a few onions in butter, put the