Thickening, Simple, for ordinary-
Brown Soup. — Put a breakfast-cupful of
stock into a saucepan with a quarter of an ounce
of sage, a quarter of an ounce of chopped onion,
a quarter of an ounce of grated lemon-peel, and
two ounces of celery. Let these simmer gently
for half an hour, strain the liquor, and rub the
herbs through a fine sieve. Dissolve six ounces
of butter, and incorporate with it, gradually and
thoroughly, six ounces of di'ied flour. Stir
it quickly over a gentle fire till it is lightly
browned. Moisten the mixture with the liquor
from the herbs, and it will be ready for the soup,
which ought to boil for an hour after it is
added. Suitable seasoning will of course be
required in addition. Time, thi'ce-quarters of
an hour. Sufiicient for five quarts of soup.
Thickening, White, for Sauces.—
In making white thickening for sauces, follow
exactly the directions given for making Brown
Thickening, remembering only that the mixture
mu.st not be allowed. to colo✪ Thickening, White, for Saucesur. In order to
prevent this it must be baked over a very gentle
fire, and it must not remain on the fire so long
as in the former case. A\Tien done enough it
must be turned into an earthen jar, and set
aside for use. White thickening is used for
thickening white sauces. Time to bake, about
twenty minutes. Sufiicient, a dessert-spoonful
will thicken a pint of gravy.
Thickening with Blood (occasionally
used with poultry and game, especially hare).
— Be careful not to use the blood until it is
cool. Boil whatever sauce is to be thickened✪ Thickening with Blood
with it, then take it oft" the fire for two
minutes. Mix the blood gradually with a
small portion of this in a basin separately, and
afterwards add it to the rest. Stir the sauce
over the fire until it is very hot. It must not
boil after the blood is added, or it will curdle.
Thickening with Butter or Butter
and Cream. — Although it is usual to speak
of thickening sauce or soup with butter or
butter and cream, these articles do not by them-
selves serve to thicken the liquor, but onlj' to
make it smooth and rich. A little cold butter
added at the last moment to sauce greatly
improves its flavour ; but it should be remem-
bered that it must not be put in until the sauce✪ Thickening with Butter or Butter and Cream
is poured into the tureen in which it is to bo
served, and that then it should be stirred until
it is dissolved. In the same way, butter or a
mixture of butter and cream may be added to
soups.
Thistle-heads with Marrow.-- Pro-
ceed as recommended in the recipe Thistle-heads
with Spanish Sauce. Take a few pieces of beef
marrow, all of a size, which put in warm water
to draw out all the blood. When thoroughly
disgorged, blanch and stew them in water with
a little salt and a few slices of lemon to keep
them white. When done, drain in a clean
towel, and put them into the essence, which
is some Espagnolo reduced. Drain the fat, and
do not forget to add a little sugar, which is
THI
( 968 )
THY
requisite in all dishes of cardons, as it improves
them greatly, cardons being not unfrequently
bitter.
Thistle Heads with Spanish Sauce.
— "This dish," says M. Ude, " requires great
attention and no small share of skill in the art
of cooking. It is not much relished in England,
but in France it is held in the highest estima-
tion. It is always one of those selected to try
the skill of a cook. ✪ Thistle Heads with Spanish Sauce
Page 1982 · 5 recipe records on this page
Presented as published in 1892. 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
Thickening, Simple, for ordinary- Brown Soup. — Put a breakfast-cupful of stock into a saucepan with a quarter of an ounce of sage, a quarter of an ounce of chopped onion, a quarter of an ounce of grated lemon-peel, and two ounces of celery. Let these simmer gently for half an hour, strain the liquor, and rub the herbs through a fine sieve. Dissolve six ounces of butter, and incorporate with it, gradually and thoroughly, six ounces of dried flour. Stir it quickly over a gentle fire till it is lightly browned. Moisten the mixture with the liquor from the herbs, and it will be ready for the soup, which ought to boil for an hour after it is added. Suitable seasoning will of course be required in addition. Time, thi'ce-quarters of an hour. Sufiicient for five quarts of soup.
Thickening, White, for Sauces.—
In making white thickening for sauces, follow exactly the directions given for making Brown Thickening, remembering only that the mixture must not be allowed. to colour. In order to prevent this it must be baked over a very gentle fire, and it must not remain on the fire so long as in the former case. When done enough it must be turned into an earthen jar, and set aside for use. White thickening is used for thickening white sauces. Time to bake, about twenty minutes. Sufficient, a dessert-spoonful will thicken a pint of gravy.
Thickening with Blood (occasionally used with poultry and game, especially hare). — Be careful not to use the blood until it is cool. Boil whatever sauce is to be thickened with it, then take it oft" the fire for two minutes. Mix the blood gradually with a small portion of this in a basin separately, and afterwards add it to the rest. Stir the sauce over the fire until it is very hot. It must not boil after the blood is added, or it will curdle.
Thickening with Butter or Butter and Cream. — Although it is usual to speak of thickening sauce or soup with butter or butter and cream, these articles do not by themselves serve to thicken the liquor, but only to make it smooth and rich. A little cold butter added at the last moment to sauce greatly improves its flavour ; but it should be remembered that it must not be put in until the sauce is poured into the tureen in which it is to be served, and that then it should be stirred until it is dissolved. In the same way, butter or a mixture of butter and cream may be added to soups.
Thistle-heads with Marrow.-- Proceed as recommended in the recipe Thistle-heads with Spanish Sauce. Take a few pieces of beef marrow, all of a size, which put in warm water to draw out all the blood. When thoroughly disgorged, blanch and stew them in water with a little salt and a few slices of lemon to keep them white. When done, drain in a clean towel, and put them into the essence, which is some Espagnolo reduced. Drain the fat, and do not forget to add a little sugar, which is
THI
( 968 )
THY
requisite in all dishes of cardons, as it improves them greatly, cardons being not unfrequently bitter.
Thistle Heads with Spanish Sauce.
— "This dish," says M. Ude, " requires great attention and no small share of skill in the art of cooking. It is not much relished in England, but in France it is held in the highest estimation. It is always one of those selected to try the skill of a cook.
Records on this page
Thickening, White, for SaucesThickening, Simple, for ordinary Brown SoupThickening with BloodThickening with Butter or Butter and CreamThistle Heads with Spanish Sauce