Myra's cookery book

Grate and add. Add. Boil fast 20 minutes and serve with grated Parmesan on a dish. z6 MYRA'S COOKERY BOOK. 46.-RICE AND TOMATO SOUP. Order. Ingredients. Quantities. Method. I... Rice I oz. Wash well in cold water. 2... Water J pint ... Swell the rice in this on a slow fire. 3-" Butter i OZ. Add. 4... Salt ••• .*• To taste. 5**‘ ,,, ,,, Boil for twenty minutes. 6... Tomatoes 4 Skin and cut them in pieces, boil for a minute or two, and press them through a sieve. 7... Water or stock I or li quart Add as much as may be required. 8... Cayenne A small pinch if liked. 9... Butter I OZ, If the soup is made with water stir in the butter before serving. 47.-ALMOND SOUP. Order. Ingredients. Quantities. Method. I... Neck of veal I lb. ] 2... Scrag-end of I lb. 1 Chop into small pieces and put into neck of mut- ton 1 a large stewpan. 3" Turnip I lb. ... Cut into the stewpan. 4... Water 5 quarts Add. i 1 Set it on the fire and let it bail gently 6... till reduced to 2 quarts. Strain through a hair sieve into a clean saucepan. 7... Almonds 6 OZ. Blanch, beat fine, and add. 8... Thick cream i pint ... To taste Add. 9... Cayenne pep- Add. 10... per French rolls... 3 Have ready small round dinner rolls. II... Jordan al- 2 OZ. Blanch, cut lengthways, and stick monds slantways round the edge of the rolls and over the top. 12... ... ... When you dish up, pour the soup upon the rolls. Note.— These rolls look like hedge-hogs, and hence the name of hedge-hog soup has been given to it by French cooks. SOUPS. 27 48.-0X-CHEEK SOUP. Order. Ingredients. Quantities. Method. I... Ox-cheek 2 lbs. Break and wafih till perfectly clean. bones 0 I I ... ... Lay them in warm water. 3-- Salt Throw in to bring out the slime. 4... Butter 2 OZ. Put into a large stewpan and lay the fleshy side of the cheek-bone on it. Shank of ham i lb. ... Cut in slices and add. 6... Celery J stick ... Cut into the soup. 7... Large onions 5 8... Carrots 3 Slice and add. 9... Parsnip 1 10... Beetroot 2 slices II... ... ... Set over a moderate fire for fifteen minutes. 12... Water 4 quarts Add and let it stew till reduced to 2 quarts. 13... ... ... Strain into a tureen. 14.. Vermicelli ... 2 OZ. Scald and add. 15... ... Serve. 49.-MOCK TURTLE SOUP. Order. Ingredients. Quantities. Method. 2.. 3" 4.. 5" 6.. 7" 8.. 9.. 10.. 11.. 12.. Calfs head ... Stock Onion Carrots Shank of ham Head of celery Cloves Peppercorns... Sweet herbs Lemon Peel... 3 quarts. 1 2 I I I or 2 301-4 I bunch A little - Scald with the skin on, taking oat the bones, and cut into pieces about 2 inches square. Wash and clean these well and put into a stewpan, boil for i hour. Put into another stewpan. Add. Stew these well till the broth be re- duced to 2 quarts, then strain into the stewpan containing the head. 28 MYRA’S COOKERY BOOK. Order. 13... 14.. . 15.. . 16.. . 17.. . 18.. . 19.. . 20.. . 21... 22... 23... 24.. . 25.. . 26.. . 27.. . 28.. . 29.. . 30.. . 31- MOCK TURTLE SOUP {continued.) Ingredients. Quantities. Method. Knotted "I marjoram Savoury > Thyme Parsley Cloves Cayenne pep- per Green onions Shalot Mushrooms ... Madeira' or Marsala A sprig each 2 A pinch 2 or 3 I 10 small i pint . • Stock