The Northampton cookery book : favourite recipes tested by well-known ladies / edited by Mrs G. Jeffery.

Date:
1921
Catalogue details

Licence: In copyright

Credit: The Northampton cookery book : favourite recipes tested by well-known ladies / edited by Mrs G. Jeffery. 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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    BEEF SKERT SOUP. | lb. skirt steak, i onion. Parsnips. 8 i carrot. A small piece of turnip. Pepper and salt, breakfnstcupsful of water. llemove skin from skirt, and cut into small pieces, bring water almost to the boil, put in beef and all vegetables. Boil for 2 boms. Mrs. McDonald, Cambuslang, N.B. CARROT 1 quart of stock. 2 or 3 carrots. Small piece of celery. Small piece of butter. SOU Pi 2 onions. i tablespoonful of flour. \ teaspoonful of salt. | £ teaspoonful of pepper. Grate the carrots and cut the onion in slices, put celery, carrot and onion, into saucepan, add the stock (or water) and small pieces of butter, and simmer until tender. Pass through a sieve, thicken with flour (stirred with water) and boil 2 minutes before serving. Add a little milk or cream, if liked. Mrs. Hutton. CELERY SOUP. i b pints stock, i onion, i oz. butter. | pint milk. i head celery, i gill cream, l oz. flour. Salt and pepper. Cut up celery and onion, add to the stock and milk, bring all to the boil, and simmer gently for 1^ hours. Bub through a hair sieve. Put butter and flour in a saucepan, rub them together smoothly over the fire, add soup, and stir till it boils. Season to taste. If cream is wanted, add just before serving. Serve with fried bread or toast. J. L. Scott, Cambuslang, N.B. COCK-A-LEEK9E. Cock-a-leekie is a Scotch soup in which a boiled chicken