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Modern cookery for private families by Eliza Acton

CHAPTER I.

408 words  |  Chapter 2

SOUPS. Page Ingredients which may all be 1 used for making Soup of various kinds A few directions to the Cook 2 The time required for boiling 4 down Soup or Stock To thicken Soups 4 To fry Bread to serve with 5 Soup Sippets _à la Reine_ 5 To make _Nouilles_ (an elegant 5 substitute for Vermicelli) Vegetable Vermicelli 5 (Vegetables cut very fine for Soups) Extract of Beef, or very 6 strong Beef Gravy-Soup (Baron Liebig’s receipt) _Bouillon_ (the common Soup of 7 France), cheap and very wholesome Clear pale Gravy Soup, or 10 _Consommé_ Another receipt for Gravy Soup 10 Cheap clear Gravy Soup 11 _Glaze_ (Note) 11 Vermicelli Soup (_Potage au 12 Vermicelle_) Semoulina Soup (_Soupe à la 12 Semoule_) Macaroni Soup 13 Soup of _Soujee_ 13 _Potage aux Nouilles, or 14 Taillerine_ Soup Sago Soup 14 Tapioca Soup 14 Rice Soup 14 White Rice Soup 15 Rice-Flour Soup 15 Stock for White-Soup 15 Mutton Stock for Soups 16 Mademoiselle Jenny Lind’s Soup 16 The Lord Mayor’s Soup 17 The Lord Mayor’s Soup 18 (Author’s receipt) Cocoa-Nut Soup 19 Chestnut Soup 19 Jerusalem Artichoke, or 19 Palestine Soup Common Carrot Soup 20 A finer Carrot Soup 20 Common Turnip Soup 21 A quickly made Turnip Soup 21 Potato Soup 21 Apple Soup 21 Parsnep Soup 22 Another Parsnep Soup 22 Westerfield White Soup 22 A richer White Soup 23 Mock-Turtle Soup 23 Old-fashioned Mock-Turtle 26 Good Calf’s-Head Soup (_not 27 expensive_) _Soupe des Galles_ 28 _Potage à la Reine_ (a 29 delicate White Soup) White Oyster Soup (or Oyster 30 Soup _à la Reine_) Rabbit Soup _à la Reine_ 31 Brown Rabbit Soup 31 Superlative Hare Soup 32 A less expensive Hare Soup 32 Economical Turkey Soup 33 Pheasant Soup 33 Another Pheasant Soup 34 Partridge Soup 35 Mullagatawny 35 To boil Rice for Mullagatawny, 36 or for Curries Good Vegetable Mullagatawny 37 Cucumber Soup 38 Spring Soup, and Soup _à la 38 Julienne_ An excellent Green Peas Soup 39 Green Peas Soup without meat 39 A cheap Green Peas Soup 40 Rich Peas Soup 41 Common Peas Soup 41 Peas Soup without meat 42 Ox-tail Soup 43 A cheap and good Stew Soup 43 Soup in haste 43 Veal or Mutton Broth 44 Milk Soup with Vermicelli (or 44 with Rice, Semoulina, Sago, &c.) Cheap Rice Soup 44 Carrot Soup Maigre 45 Cheap Fish Soups 46 Buchanan Carrot Soup 46 (excellent) Observation 47
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Chapters

1. Chapter 1 2. CHAPTER I. 3. CHAPTER II. 4. Chapter VI.) 5. CHAPTER III. 6. CHAPTER IV. 7. CHAPTER V. 8. CHAPTER VI. 9. CHAPTER VII. 10. CHAPTER VIII. 11. CHAPTER IX. 12. CHAPTER X. 13. CHAPTER XI. 14. CHAPTER XII. 15. CHAPTER XIII. 16. CHAPTER XIV. 17. CHAPTER XV. 18. CHAPTER XVI. 19. CHAPTER XVII. 20. Chapter VI.) 21. CHAPTER XVIII. 22. CHAPTER XIX. 23. CHAPTER XX. 24. CHAPTER XXI. 25. CHAPTER XXII. 26. CHAPTER XXIII. 27. CHAPTER XXIV. 28. CHAPTER XXV. 29. CHAPTER XXVI. 30. CHAPTER XXVII. 31. CHAPTER XXVIII. 32. CHAPTER XXIX. 33. CHAPTER XXX. 34. CHAPTER XXXI. 35. CHAPTER XXXII. 36. CHAPTER I. 37. CHAPTER II. 38. Chapter V.) It appears to us that the skin should be stripped from any 39. Chapter VI.; though this is a mode of service less to be recommended, as 40. CHAPTER III. 41. Chapter V., or, with flour and butter, then seasoned with spice as 42. CHAPTER IV. 43. Chapter VII., or a little soy (when its flavour is admissible), or 44. CHAPTER V. 45. CHAPTER VI. 46. Chapter XVII.), laid lightly round it, is always an agreeable one to 47. Chapter III.), mince them quickly upon a dish with a large sharp knife, 48. CHAPTER VII. 49. CHAPTER VIII. 50. introduction of these last into pies unless they are especially ordered: 51. CHAPTER IX. 52. CHAPTER X. 53. 18. Cheek. 54. Chapter VIII., adding, at pleasure, a flavouring of minced onion or 55. CHAPTER XI. 56. 10. Breast, Brisket End. 57. Chapter I.), or as much good beef broth as may be required for the hash, 58. CHAPTER XII. 59. 7. Breast. 60. Chapter VI. may be substituted for the usual ingredients, the parsley 61. CHAPTER XIII. 62. 6. Leg. 63. CHAPTER XIV. 64. Chapter VIII., and the sausage-meat may then be placed on either side of 65. CHAPTER XV. 66. Chapter VIII., sew it up, truss and spit it firmly, baste it for ten 67. Chapter VIII.) rolled into small balls, and simmered for ten minutes in 68. Chapter XVII.), and beat them together until they are well blended; next 69. CHAPTER XVI. 70. CHAPTER XVII. 71. CHAPTER XVIII. 72. Chapter XV.): their livers also may be put into them. 73. CHAPTER XIX. 74. Chapter XVIII., but it must be boiled very dry, and left to become quite 75. CHAPTER XX. 76. CHAPTER XXI. 77. CHAPTER XXII. 78. CHAPTER XXIII. 79. Chapter XXIII., is exceedingly convenient for preparations of this kind; 80. CHAPTER XXIV. 81. 1. Let everything used for the purpose be delicately clean and _dry_; 82. 2. Never place a preserving-pan _flat upon the fire_, as this will 83. 3. After the sugar is added to them, stir the preserves gently at first, 84. 5. Fruit which is to be preserved in syrup must first be blanched or 85. 6. To preserve both the true flavour and the colour of fruit in jams and 86. 7. Never use tin, iron, or pewter spoons, or skimmers, for preserves, as 87. 8. When cheap jams or jellies are required, make them at once with 88. 9. Let fruit for preserving be gathered always in perfectly dry weather, 89. CHAPTER XXV. 90. CHAPTER XXVI. 91. 4. (Lemon-rinds, cinnamon, carraway-seeds, or ginger, or currants at 92. CHAPTER XXVII. 93. CHAPTER XXVIII. 94. CHAPTER XXIX. 95. CHAPTER XXX. 96. CHAPTER XXXI. 97. CHAPTER XXXII. 98. Chapter VIII., but increase the ingredients to three or four times the 99. PART II. Induction, 6_s._ 100. PART III. Organic Chemistry, price 31_s._ 6_d._ 101. PART III. 3_s._ 6_d._

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