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Personal Chef Recipe BREAD SOUP.
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STOCKS FOR ALL KINDS OF SOUPS. RICH STRONG STOCK. 104.
MEDIUM STOCK.
ECONOMICAL STOCK.
WHITE STOCK.
BROWNING FOR STOCK.
TO CLARIFY STOCK.
ALMOND SOUP.
APPLE SOUP.
ARTICHOKE (JERUSALEM) SOUP.
ASPARAGUS SOUP.
ASPARAGUS SOUP.
BAKED SOUP.
BARLEY SOUP.
BREAD SOUP.
CABBAGE SOUP.
SOUP A LA CANTATRICE.
CARROT SOUP.
CARROT SOUP.
CELERY SOUP.
CHANTILLY SOUP.
CHESTNUT (SPANISH) SOUP.
COCOA-NUT SOUP.
SOUP A LA CRECY.
CUCUMBER SOUP (French Recipe).
EGG SOUP.
SOUP A LA FLAMANDE (Flemish).
in the gardens of Paris, has beautifully frizzled leaves.
STRIPS OF VEGETABLE.]
KALE BROSE (a Scotch Recipe).

Personal Chef Recipes - by Mrs Beeton

BREAD SOUP.

Ingredients:1 lb. of bread crusts
2 oz. butter
1 quart of common stock.
Method:Boil the bread crusts in the stock with the butter; beat the whole with a spoon, and keep it boiling till the bread and stock are well mixed. Season with a little salt.
Time: Half an hour.
Notes: This is a cheap recipe, and will be found useful where extreme economy is an object. _Pic_
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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