Modern cookery for private families, reduced to a system of easy practice, in a series of carefully tested receipts, in which the principles of Baron Liebeg and other eminent writers have been as much as possible applied and explained / by Eliza Acton.

  • Acton, Eliza, 1799-1859.
Date:
1875
Catalogue details

Licence: Public Domain Mark

Credit: Modern cookery for private families, reduced to a system of easy practice, in a series of carefully tested receipts, in which the principles of Baron Liebeg and other eminent writers have been as much as possible applied and explained / by Eliza Acton. 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.

    110/718 (page 42)
    [chap, l with a bit of soda the size of a filbert in just sufficient water to allow them to break to a mash. Put them into from three to four quarts of good beef broth, and stew them in it gently for an hour; then work the whole through a sieve, heat afresh as much as may be required for table, season it with salt and cayenne or common pepper, clear it perfectly from scum, and send it to table with fried or toasted bread. Celery sliced and stewed in it as directed for the rich peas soup, will be found a great improvement to this. Peas, 1 quart: soaked 1 night; boiled in 2 quarts or rather more of water, 2 to 2£ hours. Beef broth, 3 to 4 quarts: 1 hour. Salt and cayenne or pepper as needed: 3 minutes. PEAS SOUP WITHOUT MEAT. To a pint of peas, freed from all that are worm-eaten, and well washed, put five pints of cold water, and boil them tolerably tender; then, add a couple of onions (more or less according to the taste), a couple of fine carrots grated, one large or two moderate-sized turnips sliced, all gently fried brown in butter; half a teaspoonful of black pepper, and three times as much of salt. Stew these softly, keeping them often stirred, until the vegetables are sufficiently tender to pass through a sieve; then rub the whole through one, put it into a clean pan, and when it boils throw in a sliced head of celery, heighten the seasoning if needful, and in twenty minutes serve the soup as hot as possible, with a dish of fried or toasted bread cut into dice. A little chili vinegar can be added when liked: a larger pro- portion of vegetables also may be boiled down with the peas at plea- sure. Weak broth, or the liquor in which a joint has been boiled, can be substituted for the water; but the soup is very palatable as we have given the receipt for it. Some persons like it flavoured with a little mushroom catsup. All peas soup is rendered more wholesome by the addition of a small quantity of currie-paste or powder. Split peas, 1 pint; water, 5 pints : 2 hours or more. Onions, 2 ; carrots, 2 ; large turnip, 1; pepper, \ teaspoonful; salt, 1£ teaspoon- ful: 1 to hour. Celery, 1 head : 20 minutes. OX-TAIL SOUP. An inexpensive and very nutritious soup may be made of ox-tails, » but it will be insipid in flavour without the addition of a little ham, knuckle of bacon, or a pound or two of other meat. Wash and soak I three tails, pour on them a gallon of cold water, let them be brought gradually to boil, throw in an ounce and a half of salt, and clear off the scum carefully as soon as it forms upon the surface; when it ceases to rise, add four moderate-sized carrots, from two to four onions, according to the taste, a large faggot ot savoury herbs, a head 1 of celery, a couple of turnips, six or eight cloves, and a half-teaspoon- ful of peppercorns. Stew these gently from three hours to three and