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Page:Mrs Beeton's Book of Household Management.djvu/212

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168
HOUSEHOLD MANAGEMENT

½ lb. of lean beef, 1 oz. of butter, 1 oz. of flour, 1 tablespoonful of coarsely chopped onion, ½ a tablespoonful of chopped parsley, salt and pepper.

Method.—Cut the meat and kidney into very small pieces. Melt the butter in a stewpan, and fry the meat, kidney, parsley, and onion until brown. Put in the stock or water, salt and pepper, bring to the boil, skim well, then cover, and simmer gently for 3 hours. Strain, pound the meat if convenient, if not, rub as much as possible of it through a wire sieve. Return the soup to the saucepan, and when boiling add the purée of meat, and the flour (previously mixed smoothly with a little water), simmer for a few minutes, and serve. If preferred, the soup may be garnished with a little carrot and turnip, cooked and cut into some small fancy shape.

Time.—From 4 to 4½ hours. Average Cost, 10d. to 1s. Seasonable at any time. Sufficient for 4 persons.

73.—LIEBIG SOUP.

Ingredients.—1 pint of stock, 1 teaspoonful "Lemco" salt and pepper, any garnish that is seasonable or liked.

Method.—This can be made thick or clear. It is quickly prepared, and is very tasty as well as nourishing. To every pint of thick or clear soup add 1 teaspoonful of Liebig's Extract of Meat, called "Lemco," stir until it boils, and serve hot. This soup may be varied to any extent by adding such vegetables as carrots, turnips, celery, green peas, asparagus, vermicelli or macaroni as a garnish. Bone stock or gravy stock does well for this soup.

Time.—5 minutes to make the soup. Average cost, without garnish, about 6d.

74.—MACARONI SOUP. (Fr.Potage de Macaroni.)

Ingredients.—3 pints of stock made from the bones and trimmings of meat (see Bone Soup), 1 oz. of butter, 1 oz. of flour, 2 ozs. of macaroni, salt and pepper.

Method.—Put the macaroni into boiling salted water and boil quickly until tender (20 to 30 minutes), then cut it into short lengths. Boil the stock, knead the flour and the butter together, add the compound to the stock, and stir until it becomes smoothly mixed with it. Season to taste, put in the macaroni, cook for 5 minutes, and serve.

Time.—40 to 50 minutes. Average Cost, about 2d. without the stock. Seasonable at any time. Sufficient for 6 persons.

Macaroni (Fr. macaroni).—In Italy, and especially with Neapolitans, macaroni is a popular article of food. It is prepared from hard varieties of wheat, which is ground to a fine meal and made into a stiff paste with a small quantity of water. The mass, placed in a hollow, cylindrical vessel, is squeezed through apertures of various sizes by means of a powerful screw. That pressed through