The new Galt cook book / A book of tried and tested recipes compiled by Margaret Taylor and Frances McNaught.

  • Taylor, Margaret, active 1898
Date:
[1898]
Catalogue details

Licence: Public Domain Mark

Credit: The new Galt cook book / A book of tried and tested recipes compiled by Margaret Taylor and Frances McNaught. 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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    SOUPS Kidney Soup. One beef kidney cut in small pieces, butter size of a walnut, one and a half tablespoonfuls rice flour wet with water, and one quart of cold water, one tablespoonful of tomato catsup, one tablespoonful of Worcester sauce, pepper and salt to taste. ’ Boil one and a half hours. Brown the kidney with butter. Noodle Soup. Add to the water in which the noodles were boiled three quarts of salted boiling water, bread crumbs, butter the size of an egg, a tablespoonful of chopped parsley, and two or three tablespoonfuls of cooked noodles; season with more salt if neces- sary. Throw a few noodles at a time into the salted water, shaking them with a fork to keep them from matting together. Noodle. Beat up an egg and add as much flour as will make it a stiff dough, roll it out in three sheets, flour it and roll it round closely, then with a sharp knife, cut it off the end like shavings, flour these to prevent them sticking, add them to the soup when boil- ing. Cook for ten minutes. Asparagus Soup. A piece of beef or mutton; a quantity of fresh asparagus; a few slices of toast. Make in the usual way a nice rich soup of beef or mutton seasoned with salt and pepper. After it has been well boiled and skimmed and the meat is all to pieces, strain the soup into another pot (or wash out the same one) and return the liquid. Have ready a quantity of fresh asparagus with the stalks cut off close to the green tops; it should have been lying in cold water all the time the meat was boiling. Put into the soup half the asparagus tops and boil them in it till entirely dissolved, then add the remaining asparagus to the soup (having previously boiled them in a pan by themselves until they are tender but not broken). Give the whole a boil together. Make some nice slices of toast with the crust cut off; dip them a minute in hot water. Butter them and lay at the bottom of the tureen and pour the soup upon them. This is nice soup for company.