Myra's cookery book

Skim while off the fire. 13... ... • . • ... . . • Strain through a sieve. 14... Stale bread ... ... . . . Cut in thin slices into the tureen. 15... 1 Pour the stock over. 16... Chervil I handful Chop fine and sprinkle over stock. Note.— The chervil can be omitted if not liked. The meat and vegetables are eater, in France after the soup. 2.-ANOTHER QUICKLY-MADE STOCK. Order. Ingredients. Quantities. Method. I... Water I quart ... Boil it. 2... Gravy from ipint ... Add the gravy, and use it as stoc roast meat for soups, gravies, &c. B MYRA'S COOKERY BOOK. 3. — SOUP STOCK, made in an huity. 0;-.ler. I’.'.grcdiciits. Quantities. Melliod. I... Beef, mutton, I lb. ... Cut into small slices, and put into a or veal stewpan or saucepan. 2... Carrots I or 2 ... Cut lengthways. 3-- 1 urnips I or 2 ... do. 4... Onion I ... Stick a clove in the onion. ^... Burnt onion ... I... Add to colour the soup. 6... Fat bacon ... ... . . Cut into small pieces. 7... Mix the whole with the meat. 8... Water .\ n.int ... Pour over. 9... ... Let all simmer over a slow fire until it begins to stick to the bottom of the stewpan or saucepan. 10... Boiling water I quart ... Pour over. I r... Salt I pinch ... Sprinkle over. 12... ■ Let all boil on a quick fire J hour. 13-- Skim off the fat. 14... Strain through a sieve or cloth. 4.— SOUP STOCK, the French Pot-an-fcn. Order. Ingredients. Quantities. Method. I 2... 3" Beef, or Mutton, or ... Veal Old fowl, old pigeon, old partridge, rabbits Bones from roast meat Cold water ... 4 lbs. 4 lbs. 4 lbs. ...i .Shin, or leg of beef should be chosen, as it makes the best stock. ...] Can be used when not too fat. ... For invalids most strengthening. ... Are excellent added to increase the flavour. I quart to each pound of meat Chopped, and thrown into the pot, add gelatine. Place the meat, which ought to be very fresh, on the chopped bones at the bottom of the pot ; the meat should be tied up with string. Pour over 4 liours before serving. SOUPS. 3 SOUP STOCK {coiiliiuiril). Order. Ingredients. Quantities. 1 Method. 6... Salt I handful Add. 7... ... 1 Put the pot on the fire till it begins to boil, then draw to one side. 8... « • • • • • ... ... Let it only simmer. When the water boils too fast it prevents the scum rising by coagulating the Albumen. g... Watei I tea-cup ful Skim carefully. If the pot has boiled too quickly, add cold water to make the scum rise. 10... Large carrots 3 Cut lengthways and throw into the pot. II... Turnips 2 ... do. 12... Onion I do. 13... Leeks .*• ... Tie up a bunch and add. 14... Burnt onion... r To colour the stock. 15... Garlic I clove ... Add if liked, but not during hot weather as garhc prevents stock from keeping well. 16... ... ... ... Let it simmer 5 or 6 hours. 17... Hot stock or water Add as the stock evaporates to keep the meat covered. 18... Parsley I bunch... Tie up and add i hour before serving. xg... Stale bread ... 3 oz. ... Cut into thin slices and put into the tureen. 20... ... ... ... Skim the grease off the stock ; if time allows do this t\hen the stock is cold. 21... ... Take out the vegetables with tlie skimmer. 22... ... ... ... Take out the meat. 23... ... ...