Common-sense cookery for English households : based upon modern English and continental principles ; with twenty menus for little dinners worked out in detail / by A. Kenney-Herbert ("Wyvern").

  • Kenney-Herbert, A. R. (Arthur Robert), 1840-1916.
Date:
[1894]
Catalogue details

Licence: Public Domain Mark

Credit: Common-sense cookery for English households : based upon modern English and continental principles ; with twenty menus for little dinners worked out in detail / by A. Kenney-Herbert ("Wyvern"). 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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    butter, and dose it with wine, they are perfectly satisfied. Did you ever make jugged beef-tea for an invalid, the strongest possible essence of raw lean beef? Was not the liquid so obtained as clear as sherry, pale-coloured, with a quantity of granulated particles of the beef floating in it ? Well, when strained that would have been beef broth without the flavour- ing produced from vegetables and the bouquet of sweet herbs, and surely strong enough for the veriest John Bull that ever talked nonsense about cookery. Now, if you desire to impart a pale golden brown tint to your clear soup—a darker tint should certainly not be attempted—never use burnt onion upon any account. You must attain your object by a browning [caramel) made thus : Put a quarter pound of white sugar into a copper or earthenware pan ; set it over a low fire, and stir it till it is melted ; then after simmering for a quarter of an hour, and it has reached the brown tint you want, add a pint of water to it, boil, set it to simmer for twenty minutes, and skim it, let it get cool, strain, and then bottle and cork it down for use. A little of this should be put into the soup prior to the three hours’ simmering stage, if a golden brown be the tint desired. The utmost care should be taken to prevent the caramel burning : if it turns black the preparation is spoiled. But this troublesome process can be avoided by the purchase of a small bottle of French-made sue colorant (Parisian essence). A little of this preparation will colour and also slightly improve the flavour of your bouillon. All grocers and stores now pro- vide this useful ingredient. I do not recommend the use of pastilles de legumes—XxtWt balls of colouring matter sold in tins —for they impart a flavour of liquorice. Colouring can, of course, be obtained by frying vegetables, lean uncooked bacon or ham, or meat, with butter till they turn a reddish brown, and a glaze is produced ; if to this a small quantity of broth be added, and slightly reduced, a dark liquid will be got which will tint the broth nicely enough. Some old-fashioned soups of the English school are commenced in this manner, but, of course, there is a risk of spoiling every-