|
Classic
Cook Books
< last page | next page >
page 20
ground very fine. Salt to your taste. The rind of one lemon, peeled very thin.
Let it simmer very gently for one hour and a half, then strain it through a hair
sieve; do not rub your soup to get it through the sieve; it will make it grouty;
if it does not run through easily, knock your spoon against the side of your
sieve. Put it in a clean saucepan with the head, and season it by adding to each
gallon of soup, half a pint of wine, (either claret or Madeira,) two
table-spoonsful of lemon juice; let it simmer gently till the meat is tender;
this may take from half an hour to an hour. Take care it is not overdone. Stir
it frequently to keep the meat from sticking to the bottom of the stewpan, and
when the meat is quite tender, the soup is ready.
SOUPE a LA JARDINIERE.
Wash a leg of lamb or veal, of moderate size, and put it into four quarts of
cold water. Boil it gently, and when the scum rises, take it off carefully. Take
of potatoes, carrots, cabbage, onions, tomatoes, and turnips, a tea-cupful of
each, chopped fine. Add salt and pepper to your taste. Carrots should be put in
first, as they require most time for boiling, and onions last.
This soup must be boiled three hours.
PEASE SOUP.
To a quart of split pease put three quarts of cold, soft water, with half a
pound of bacon, not very fat, or roast-beef bones. Wash two heads of celery,
< last page | next page >
Classic
Cook Books
|
