New vegetarian dishes / by Mrs. Bowdich ; with a preface by Ernest Bell.

  • Bowdich, E. W., Mrs.
Date:
1893
Catalogue details

Licence: Public Domain Mark

Credit: New vegetarian dishes / by Mrs. Bowdich ; with a preface by Ernest Bell. 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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    and simmer five minutes; by this time the brown colour will have boiled off the potatoes into the soup. Strain away the potatoes, return the soup to the saucepan, add onions (each stuck with three cloves), lemon peel, sauce, spices, pepper and salt, and the tomato sliced and fried. Simmer one hour, strain into a hot tureen, place in the force- meat balls, which have been previously fried, and serve quickly. No. 4.—Carrot Soup. 1 pint haricot beans. 5 pints water. 2 ounces butter. 1 ounce salt. 6 large carrots. 2 large onions. 1 small head of celery. 1 teaspoon peppercorns. Dissolve the butter in a large saucepan. Slice the vegetables, and place them in the saucepan together with the water and peppercorns,and simmer for one hour. Add salt, and simmer for another hour and a half. Strain, f No. 5.—Celery Soup. 3 large heads of celery. 1 large onion. 1 potato. 3 pints water. 1 dozen peppercorns. 2 ounces butter. | ounce flour, ii teaspoons salt. ~ pint milk. 1 pinch of mace. Dissolve one ounce of butter in a good-sized saucepan, then add the vegetables sliced, and all the other ingredients, except flour, milk, and the other ounce of butter. Simmer for one and a half hours. Strain, thicken with flour and butter. Add milk, and serve very hot.