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fine holes is called vermicelli. While issuing from the holes, the macaroni is partially baked by a fire placed below the cylinder, and at the same time it is drawn away and hung over rods to dry either by artificial heat or in the sun; the sun-dried macaroni is esteemed the best. Macaroni is a nutritious and wholesome food, and is used for thickening soups, for puddings, and other forms of cookery. Macaroni paste rolled out into flat cakes is cut into various shapes and devices, and sold under the designation of "pastes."

75.—MILK SOUP. (Fr.Potage au Lait.)

Ingredients.—3 pints of boiling milk, 2 ozs. of butter, 1 oz. of flour, ½ a small white cabbage finely shredded, salt and pepper.

Method.—Heat the butter in an enamelled or well-lined saucepan, add the cabbage, and let it cook gently for 15 or 20 minutes. Now add the boiling milk, simmer gently for about 10 minutes, then stir in the flour, which must previously have been smoothly blended with a little cold water. Stir and boil gently for 6 or 7 minutes, then season to taste, and serve.

Time.—About 40 minutes. Average Cost, 8d. Sufficient for 6 persons. Seasonable at any time.

76.—MULLIGATAWNY SOUP. (Fr.Potage à l'Indienne.)

Ingredients.—2 quarts of water, 2 lb. of mutton (a tin of Australian mutton may be used), 2 onions, 2 carrots, 2 apples, 1 small turnip, a bouquet-garni (parsley, thyme, bay-leaf), 2 tablespoonfuls of flour, 1 tablespoonful of curry powder, the juice of ½ a lemon, salt.

Method.—Remove the fat from the mutton and melt it in the saucepan. Have the apples and vegetables ready sliced, and when there is sufficient liquid fat to fry them, take out the pieces of fat, put in the vegetables, and cook them for 15 minutes. Sprinkle in the flour and curry powder, fry for a few minutes, then add the meat in small pieces, a teaspoonful of salt, the herbs and water. When the compound boils, remove the scum as it rises, then cover and cook gently for 3 hours. Strain, rub the meat through a wire sieve, and return to the saucepan. When boiling, add the lemon-juice, season to taste, and serve. Well-cooked rice should be handed round with this soup.

Time.—4 to 4½ hours. Average Cost, 1s. 6d. to 1s. 8d. Seasonable at any time. Sufficient for 6 persons.

Note.—The bones and remains of any kind of meat or poultry may be used instead of Mutton. The soup would take its name from the materials employed as

Oxtail Soup, Indian Style. (Fr.—Queue de Bœuf a l'Indienne.)
Rabbit Purèe, Indian Style. (Fr.—Purèe de Lapin a l'Indienne.)

77.—OX CHEEK SOUP. (Fr.Potage de Moufle de Bœuf.)

Ingredients.—5 quarts of water, 1 ox cheek, 2 onions, 2 carrots, 1