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Personal Chef Recipes - by Mrs Beeton
PORTABLE SOUP.
| Ingredients: | 2 knuckles of veal
3 shins of beef
1 large faggot
of herbs
2 bay-leaves
2 heads of celery
3 onions
3 carrots
2 blades
of mace
6 cloves
a teaspoonful of salt
sufficient water to cover all
the ingredients.
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| Method: | Take the marrow from the bones; put all the ingredients in a
stock-pot, and simmer slowly for 12 hours, or more, if the meat be not
done to rags; strain it off, and put it in a very cool place; take off
all the fat, reduce the liquor in a shallow pan, by setting it over a
sharp fire, but be particular that it does not burn; boil it fast and
uncovered for 8 hours, and keep it stirred. Put it into a deep dish, and
set it by for a day. Have ready a stewpan of boiling water, place the
dish in it, and keep it boiling; stir occasionally, and when the soup is
thick and ropy, it is done. Form it into little cakes by pouring a small
quantity on to the bottom of cups or basins; when cold, turn them out on
a flannel to dry. Keep them from the air in tin canisters.
_Average cost_ of this quantity, 16s.
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| Time: | n/a |
| Notes: | Soup can be made in 5 minutes with this, by dissolving a small
piece, about the size of a walnut, in a pint of warm water, and
simmering for 2 minutes. Vermicelli, macaroni, or other Italian pastes,
may be added.
THE LAUREL or BAY.--The leaves of this tree frequently enter
into the recipes of cookery; but they ought not to be used
without the greatest caution, and not at all unless the cook is
perfectly aware of their effects. It ought to be known, that
there are two kinds of bay-trees,--the Classic laurel, whose
leaves are comparatively harmless, and the Cherry-laurel, which
is the one whose leaves are employed in cookery. They have a
kernel-like flavour, and are used in blanc-mange, puddings,
custards &c.; but when acted upon by water, they develop prussic
acid, and, therefore, but a small number of the leaves should be
used at a time.
181. |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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