The Appledore cook book: containing practical receipts for plain and rich cooking by Parloa Maria 1843-1909

Author:Parloa, Maria, 1843-1909
Language: eng
Format: epub, pdf
Tags: Cookery, American, cbk
Publisher: Boston, A.F. Graves
Published: 1880-03-25T05:00:00+00:00

and then turn into the tureen. Send to table toasted bread, cut into small squares, in a separate dish. Some think that half a wine-glass of brandy is an improvement.

Brown Soup, No, 2,

Lay the bones from a roast of beef and a roast of mutton in the soup-kettle. Cut up one onion, one small turnip, one carrot, one parsnip, and lay in the kettle ; then a blade of mace, a stick of cinnamon, ten whole cloves, a sprig of parsley, a sprig of sage, if you have them green, if not, a teaspoonful of each ; now dredge in a cup of flour, a tablespoonful of salt, half of pepper; then pour on eight quarts of cold water, and boil five hours (skim carefully when it first boils); then strain through a sieve, and put back into the kettle with one cup of sago, and boil one hour and a half. Serve with toasted bread. Any kind of bones will make this, but beef is the best.

Brown Soup, No. 3.

Take two quarts of stock and boil with one onion, one carrot, one turnip, six whole cloves, one blade of mace, one stick of cinnamon, for one hour ; then strain into the tureen, and serve with toasted bread.

Vegetable Soup.

Cut into strips two inches long and one fourth of an inch wide, two carrots, two parsnips, one turnip, and

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