Vegetarian cookery / by Florence A. George.

  • George, Florence A.
Date:
[1912]
Catalogue details

Licence: In copyright

Credit: Vegetarian cookery / by Florence A. George. 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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    Carrot Soup (No. i). 1 lb. carrot. ^ oz. onion. 1 oz. butter. 1 pint boiling water. ^ oz. flour. 1 pint milk. Salt and pepper. Cut the carrots and onions into small pieces, and cook them in the butter for five minutes. Add the water ; cook until the vegetables are tender. Rub through a hair-sieve. Return to the saucepan. Mix the flour smoothly with a little of the milk, add the rest of the milk to the carrot, etc., and boil up. When boiling, add the flour. Cook for ten minutes. Season and serve. Carrot Soup (No. 2). 12 oz. carrot. 4 oz. onion. 2 oz. leeks. 8 oz. turnip. 4 oz. celery. Bouquet of herbs. 1 oz. butter. 1 quart stock. oz. creme de riz. ■| pint milk. 1 yolk of egg. \ gill cream. Cut the vegetables into slices, using only the red part of the carrot, and fry in the butter to a golden brown. Add the stock, and cook for one and a half hours. Mix the creme de riz with a little milk and add it; cook for twenty minutes. Rub through a hair-sieve. Return to the saucepan with the milk and boil up. Mix the eggs and cream together, and add to the soup, taking care not to curdle them. Cook for a few minutes. Season and serve.