Wash and cut up rabbit into joints, place in a pan, add water,
let it come to the boil, and skim. Now add the vegetables, cut into
dice, and flavourings tied in ai muslin bag, allow all to simmer gently
for 2 or 3 hours. Strain, take out the meat, separating from the
bones, remove the bag ; rub the vegetables through a sieve, melt the
butter in the pan, add the flour, mix it to a smooth paste, then to this
u
TRIED FAVOURITES COOKERY BOOR.
put the milk or cream. Season with pepper and salt to taste, and a
little nutmeg if liked, and boil up. The meat may be either ruljbed
through the sieve, or chopped up and put in the soup.
Red Pottage.
J lb. ITiiricot Beans, 1 teacupful of Tomatoes, 1 Beetroot, 1 oz. Butter,
2 Onions, a piece of Celery or Parsnip, 2 quarts of Water✪ Red Pottage.
Soak beans in cold water for 24 hours, then put them on to lx)il
with the 2 quarts of water, the buttei’, and a small pinch of carbonate
of soda. Wlien the soup comes to the boil, add tomatoes, celei*jf or
parsnip, and onions, all cut .in small pieces, and beetroot peeled and
cut in thin slices. Allow all to boil for 2J hours. Put all through
a wire sieve, add pepper and salt to taste. Re-heat and serve.
Rice Milk Soup.
3 oz. Rice, 3 pints Milk, 1 teaspoonful Sugar, ^ teaspoonful Salt✪ Rice Milk Soup.
Pour boiling water on washed rice, then linse in plenty of cold
water, and drain. Put on with the teacup water and the milk. Sim-
mer slowly with lid on 1 hour, then add sugar and salt.
Most valuable in summer as a corrective, Avhen fresh fmits and
vegetables are being used.
Rice Soup.
2 quarts boiling Water, a piece Carrot and Turnip and Celery, 2 lb. Veal, or
a Fowl.
Boil 1 hou)’, strain, then add 2 good onions or the white part of 6
leeks, cut in small pieces, and ^ lb. rtce. Boil | hour, then add tea-
cupful cream or breakfastcup milk, and some fresh chopped parsley,
pepper and salt✪ Rice Soup. Boil ^ hour — 2 hours altogether.
Singer’s Soup.
Wash well J lb. best pearl sago, stew slowly till quite tender and
veiy thick, in 1 quart Avater. Then mix gradually Avith it a pint of
boiling cream or milk, and the yolks of 4 fresh eggs. Noav add care-
fully 2 quarts strO'Ug A'eal or beef stoc✪ Singer’s Soupk, which has been kept boiling
for the purpose. Add this A\4ien just off the boil, not to curdle eggs,
and serve immediately.
Stock for Soup.
4 lb. Sbiu of Beef, or 2 lb. Knuckle of Veal, or 2 lb. Beef ; 4 young Carrots
or 2 old ones; 1 Tuinip, 1 Ojiiou, 1 Leek, i head of Celery, and Salt.
Take the bone out of the meat, and cut off skin and fat. Chop
the bone, and take out the marroAV. Place aside the fat and marroAv
for clarifying dripping, as they Avould make stock too greasy. Place
meat (cut up small) and bone in cold Avater, in proportion 1 pint to
1 lb., and 1 jDint over, and add ^ teaspoon salt to assist scum to rise.
Boil quickly, and skim well. Add the Avell Avashed vegetables ; carrots
cut lengtliAvise in 3 strips, and turnip and onion out and quartered.
Simmer for 5 hours. Add Avith the vegetables a little cold Avater to
assist scum to rise, and skim occasionally. When ready, put a cloth
over a basin, and a hair sieve on the; cloth, and strain. Place in a
cool place to jelly. When Avanted, remove fat Avith a spoon ; dip a
clean cloth in hot Avater, and Avipe the top, to take off eveiy particle
of fat ; diy the top then with a cloth.
Page 22 · 5 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wash and cut up rabbit into joints, place in a pan, add water, let it come to the boil, and skim. Now add the vegetables, cut into dice, and flavourings tied in a muslin bag, allow all to simmer gently for 2 or 3 hours. Strain, take out the meat, separating from the bones, remove the bag ; rub the vegetables through a sieve, melt the butter in the pan, add the flour, mix it to a smooth paste, then to this
u
put the milk or cream. Season with pepper and salt to taste, and a little nutmeg if liked, and boil up. The meat may be either rubbed through the sieve, or chopped up and put in the soup.
Red Pottage.
J lb. ITiiricot Beans, 1 teacupful of Tomatoes, 1 Beetroot, 1 oz. Butter, 2 Onions, a piece of Celery or Parsnip, 2 quarts of Water.
Soak beans in cold water for 24 hours, then put them on to lx)il with the 2 quarts of water, the buttei’, and a small pinch of carbonate of soda. Wlien the soup comes to the boil, add tomatoes, celei*jf or parsnip, and onions, all cut .in small pieces, and beetroot peeled and cut in thin slices. Allow all to boil for 2J hours. Put all through a wire sieve, add pepper and salt to taste. Re-heat and serve.
Rice Milk Soup.
3 oz. Rice, 3 pints Milk, 1 teaspoonful Sugar, ^ teaspoonful Salt.
Pour boiling water on washed rice, then rinse in plenty of cold water, and drain. Put on with the tea-cup water and the milk. Simmer slowly with lid on 1 hour, then add sugar and salt.
Most valuable in summer as a corrective, when fresh fruits and vegetables are being used.
Rice Soup.
2 quarts boiling Water, a piece Carrot and Turnip and Celery, 2 lb. Veal, or a Fowl.
Boil 1 hou)’, strain, then add 2 good onions or the white part of 6 leeks, cut in small pieces, and ^ lb. rtce. Boil | hour, then add teacupful cream or breakfastcup milk, and some fresh chopped parsley, pepper and salt. Boil ^ hour — 2 hours altogether.
Singer’s Soup.
Wash well J lb. best pearl sago, stew slowly till quite tender and very thick, in 1 quart water. Then mix gradually with it a pint of boiling cream or milk, and the yolks of 4 fresh eggs. Now add carefully 2 quarts strong veal or beef stock, which has been kept boiling for the purpose. Add this when just off the boil, not to curdle eggs, and serve immediately.
Stock for Soup.
4 lb. Shin of Beef, or 2 lb. Knuckle of Veal, or 2 lb. Beef ; 4 young Carrots or 2 old ones; 1 Tuinip, 1 Onion, 1 Leek, i head of Celery, and Salt.
Take the bone out of the meat, and cut off skin and fat. Chop the bone, and take out the marrow. Place aside the fat and marrow for clarifying dripping, as they Avould make stock too greasy. Place meat (cut up small) and bone in cold water, in proportion 1 pint to 1 lb., and 1 jDint over, and add ^ teaspoon salt to assist scum to rise. Boil quickly, and skim well. Add the well washed vegetables ; carrots cut lengthwise in 3 strips, and turnip and onion out and quartered. Simmer for 5 hours. Add with the vegetables a little cold water to assist scum to rise, and skim occasionally. When ready, put a cloth over a basin, and a hair sieve on the; cloth, and strain. Place in a cool place to jelly. When wanted, remove fat with a spoon ; dip a clean cloth in hot water, and wipe the top, to take off every particle of fat ; dry the top then with a cloth.
Records on this page
Red PottageRice Milk SoupRice Milk SoupRice SoupSinger’s Soup