Myra's cookery book

Place a sieve or cloth over the tureen. 24... ... ... ... Pour over gradually at first, to allow the bread to swell. 25.., Choppeci clier- vil or grated pannesan ... If liked ... Sprinkle over the soup. 26... ... ... ... Keep the remainder of the stock covered in a cool place. 27... Bag of char- coal ... In warm weather, boil it up each day. 28... Plunge into the pot \\hile on the fire in warm weather. This prevents it turning sour. n 2 4 MYRA'S COOKERY BOOK. 5. — POT-AU-FEU [another Recipe). rder. Ingredients. Quantities. 1 I,.. Beef 4 lbs. 2... Mutton 4 lbs. 3--- ... ... 4... Water 6 quarts 5-“ Salt I handful 6... ... 7... Onion I \ 8... Mace I piece 9... Leek I 10... Celery I head II... Chervil 12... Herbs } 13... Pepper ... 14... Carrots 4 15... Turnips 4 16... ... 17... ... 18... ... ... ... 19... ... ... 20 ,. Bread ... 21... ... ... ... 22 . . . Chervil I handful 23... 1 Method. Roll and tie with siring, do. Put the meat in a saucepan. Pour over the meat. Add. Put the saucepan on a slow fire, and take off the scum as it rises. Stick with cloves. Tie all together in a bunch and put in the saucepan. To tasle. Add. Add. Boil all together gently lor 4 or 5 hours. Remove the meat and the bunch of herbs, etc. Take the string off the meat. Skim the broth. Cut in thin slices into the tureen. Pour a portion of the broth gently through a sieve on to the bread ; when this is swelled pour in the remainder of the broth. Chop fine and throw in if liked. Serve the vegetables and meat separately. 6.— CHICKEN BROTH. Order. 1 Ingredients. j Quantities. Method. I... Chicken One Dress and cut up. 2... ... Put the pieces in a stewpan. 3-- Sait I pinch... Sprinkle over. 4... Cold water ... I quart... Pour over till all is covered. s... Put it on the fire. 6... Boil it up one minute. SOUPS. 5 CHICKEN BROTH (continued.) Order. Ingredients. Quantities. Method. 7... Skim. 8... Pearl barley, rice or honey 3 table- spoonsful Add if liked g... ... Let it simmer till reduced to half the quantity. 10... ... ... Strain through a sieve. 7-CHICKEN BROTH, (another Method) Order. Ingredients. Quantities. Method. I... Old fowl Truss and tie up with string. 2... Put into a pot. 3-” Salt, pepper.. Sprinkle over. 4... Water Pour over till all is covered. 5... ... Put it to boil on a slow fire. 6... Skim as the scum rises. 7.. . 8.. . g... 10... Carrots Turnips Onions Leek 2... 2 . . . 2... i... Add immediately after skimming. 11.. . 12.. . Parsley I bunch lied to- gether Let it boil 3 hours. 13... ... ... . Take out the fowl and vegetables. 14... Stale bread... and serve separately. Cut in slices into a tureen. 15... Strain the soup over and serve. 8— MUTTON BROTH. Order. Ingredients. Quiintitics. Mctliocl I... Neck 2 or 3 lbs. Put it in the saucepan. 2... Water or stock I quart per Let it boil 2 hours and skim. lb. of meat 6 MYRA’S COOKERY BOOK. MUTTON BROTH {continued.) Order. Ingredients. Quantities. Method. 3-" Salt, pepper ... Sprinkle over. 4... 5--- Turnips Celery ^ Cut into 6... Carrots ) pieces 7... Onion with a Add. clove in it ... ■ S... Pearl barley ... If liked J g... Let it simmer over a slow fire 4 or 5 hours. 10... ... ...