The Bovril cookery book : containing one hundred recipes for soups, sauces, gravies, entrées, & miscellaneous dishes of all kinds, with a special view to combine high-class cookery & economy : entirely new compilation / published by Bovril, Limited.

Date:
[between 1890 and 1899?]
Catalogue details

Licence: Public Domain Mark

Credit: The Bovril cookery book : containing one hundred recipes for soups, sauces, gravies, entrées, & miscellaneous dishes of all kinds, with a special view to combine high-class cookery & economy : entirely new compilation / published by Bovril, Limited. Source: Wellcome Collection.

    12/52 (page 10)
    BOVRIL GLAZE. —This is very handy for savouries both hot and cold. It is quickly made and very economical. Cut up half an ounce of sheet gelatine, and dissolve it in a gill and a half of boiling water ; add a heaping tea-spoonful of Bovril and enough carmine to give a rich reddish tint. When a pale and weak glaze only is wanted, use less Bovril and gelatine; for a stronger one, this can be reduced by boiling a few minutes. Always let the first coat dry before adding the second. This applies to cold dishes. For hot ones one coat is sufficient. BOVRIL STOCK, SAVOURY.—Required, three pints of water, a small carrot, a tomato, a slice or two of turnip (omit the latter if for keeping, and in hot weather), an onion, a sprig of thyme, parsley and a bay leaf; a tea-spoonful of black and white peppercorns mixed, a small tea-spoonful of salt, a small lump of sugar, a couple of celery stalks or a pinch of celery seed, two cloves, and, for a medium stock, a dessert spoonful of Bovril; for a rich one a table spoonful. Put the prepared and sliced vegetables, with the ham minced and the seasonings, into the cold water, and bring to the boil, slowly. Re¬ move any scum, adding a few drops of cold water now and then, until it is all thrown up, then cover and simmer for an hour. Strain into a clean, dry, earthen vessel, without pressure, and rinse the saucepan with hot water. Return the stock, add the Bovril, boil up, and keep in an earthen vessel in a cool place for use as required. It should be poured off free from sediment. It is a very useful stock for many purposes, including soups, hashes and minces, entrees, gravies, &c. With this and brown sauce at hand everyday cookery is facilitated, and well- flavoured dishes may be the rule without much cost or trouble. The same principle can be carried out by using stock from bones, prepared in the stock pot, and adding as much Bovril as is required according to the colour and strength of the stock pot liquor. This is really more economical than using small quantities of fresh vegetables every time a little sauce or gravy is wanted. To increase the colour and savour the vegetables may be fried, or even the onion alone fried effects an improvement. Note.—For first-class clear soups this must be clarified in the usual manner with white of eggs, or lean raw beef. For ordinary cookery it is clear enough. See Clear Soup, Plain (p. 12).