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.

    13/52 (page 11)
    SECTION I. Recipes for Soups, Sauces and Gravies (arranged alphabetically). SOUPS. ARTISAN SOUP (Macaroni or Haricot). —Take a quart of the water either from macaroni or white haricots, season with pepper and a dessert spoonful of Bovril and a tea-spoonful of any brown store sauce ; boil it up, and pour it over a large table spoonful of browned flour that has been mixed with a gill of cold water ; return to the saucepan with about a quarter of a pint of stale bread crusts that have been soaked in water, squeezed dry, and beaten smoothly. Boil for a few minutes and serve hot. Note.—If the water is from macaroni reserve a little and add it in short lengths. ARTISAN SOUP (Mutton).—Take a couple of pints of the liquor from boiled mutton free from fat; cut up half a pint or so of any vegetables boiled in it, and add with a table spoonful of fine oatmeal, and the same of browned flour mixed with a gill of cold water. Boil all for twenty to thirty minutes, then add nearly a table spoonful of Bovril. A bunch of herbs boiled in it is an improvement, or a dash of mushroom ketchup. Barley flour can replace oatmeal. Note.—Browned flour is flour that has been baked in the oven. It should be bottled for use when cold. BAKED SOUP.—A busy day’s dinner. The little folks or many of the bigger ones either, will not murmur at the omission of the family joint with this at command. Required, two quarts of water, two table spoonfuls of rice and pearl barley mixed, a Mems.