FREE BOOKS

Author's List




PREV.   NEXT  
|<   35   36   37   38   39   40   41   42   43   44   45   46   47   48   49   50   51   52   53   54   55   56   57   58   59  
60   61   62   63   64   65   66   67   68   69   70   71   72   73   74   75   76   77   78   79   80   81   82   83   84   >>   >|  
a quarter of an ounce of cayenne pepper, half an ounce of cardamums, and the same of cummin seed and cinnamon. Pound the whole fine, sift, and keep it in a bottle corked tight. 62. _Essence of Celery._ Steep an ounce of celery seed in half a pint of brandy, or vinegar. A few drops of this will give a fine flavor to soups, and sauce for fowls. 63. _Soup Herb Spirit._ Those who like a variety of herbs in soup, will find it very convenient to have the following mixture. Take when in their prime, thyme, sweet marjoram, sweet basil, and summer savory. When thoroughly dried, pound and sift them. Steep them in brandy for a fortnight, the spirit will then be fit for use. 64. _Plain Veal Soup._ A leg of veal, after enough has been cut off for cutlets, makes a soup nearly as good as calf's head. Boil it with a cup two thirds full of rice, a pound and a half of pork--season it with salt, pepper, and sweet herbs, if you like. A little celery boiled in it gives the soup a fine flavor. Some people like onions, carrots, and parsely boiled in it. If you wish for balls in the soup, chop veal and a little raw salt pork fine, mix it with a few bread crumbs, and a couple of eggs. Season it with salt and pepper--add a little curry powder if you like, do it up into small balls, and boil them in the soup. The veal should be taken up before the soup is seasoned. Just before the soup is taken up, put in a couple of slices of toast, cut into small pieces. If you do not like your soup fat, let the liquor remain till the day after you have boiled the meat, and skim off the fat before heating the liquor. The shoulder of veal makes a good soup. 65. _Mock Turtle, or Calf's Head Soup._ Boil the head until perfectly tender--then take it out, strain the liquor, and set it away until the next day--then skim off the fat, cut up the meat, together with the lights, and put it into the liquor, put it on the fire, and season it with salt, pepper, cloves, and mace--add onions and sweet herbs, if you like--stew it gently for half an hour. Just before you take it up, add half a pint of white wine. For the balls, chop lean veal fine, with a little salt pork, add the brains, and season it with salt, pepper, cloves, mace, sweet herbs or curry powder, make it up into balls about the size of half an egg, boil part in the soup, and fry the remainder, and put them in a dish by themselves. 66. _Beef or Black Soup._ The shank of beef is t
PREV.   NEXT  
|<   35   36   37   38   39   40   41   42   43   44   45   46   47   48   49   50   51   52   53   54   55   56   57   58   59  
60   61   62   63   64   65   66   67   68   69   70   71   72   73   74   75   76   77   78   79   80   81   82   83   84   >>   >|  



Top keywords:

pepper

 

liquor

 
boiled
 

season

 

cloves

 
couple
 

onions

 

powder

 

flavor

 
brandy

celery

 
Turtle
 

shoulder

 

cummin

 

heating

 
strain
 

cardamums

 

perfectly

 

tender

 

summer


cinnamon
 

slices

 
savory
 

bottle

 

seasoned

 

pieces

 

remain

 
remainder
 

cayenne

 

quarter


lights
 
gently
 

brains

 
corked
 

variety

 

convenient

 

Spirit

 

thirds

 
spirit
 
cutlets

mixture

 

marjoram

 

vinegar

 

Season

 
crumbs
 

Essence

 

Celery

 

people

 
fortnight
 

carrots