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181
RECIPES FOR THICK SOUPS

(rice, sago or tapioca may be used instead), 1 tablespoonful of flour, ½ a teaspoonful of salt, ¼ of a teaspoonful of pepper.

Method.—Wash the lentils in two or three waters, then put them and the water into a saucepan and cook gently. Cut the vegetables into dice or cubes. Blanch the barley by putting it into cold water and bringing it to the boil, strain, wash well, and add it to the lentils. When the lentils and barley are cooked, put in all the vegetables, salt and pepper, simmer gently for 20 minutes, then add the milk. Mix the flour smoothly with a little water, pour it into the soup, and stir until it boils. Simmer a few minutes longer, season to taste, and serve.

Time.—1 to 2 hours. Average Cost, 4d. to 6d. Seasonable at any time, but more particularly so in winter. Sufficient for 6 persons.

97.—WHITE OR MILK SOUP. (Fr.Potage au Lait.)

Ingredients.—2½ pints ot milk, 3 tablespoonfuls of cooked rice, 1½ ozs. of flour, 1 teaspoonful of finely-chopped onion, 1 saltspoonful of finely-chopped lemon-rind, ¼ of a saltspoonful of ground mace, salt and pepper.

Method.—Mix the flour smoothly with a little cold milk or water, add it to the milk when quite boiling, and stir until it thickens slightly. Put in the onion, lemon-rind, and a seasoning of salt and pepper, simmer gently for 15 minutes, then add the prepared rice, and serve.

Time.—About an hour. Average Cost, 6d. Sufficient for 5 persons. Seasonable at any time.

98.—WINTER SOUP. (Fr.Potage d'Hiver.)

Ingredients.—1 small white cabbage, 1 small onion, 1 leek, 1 oz. of butter or dripping, 1 pint of milk, 1 oz. of sago or rice, salt and pepper, 1 slice of toasted bread, 1 quart of water.

Method.—Wash and trim the cabbage, cut the leaves into very fine shreds, put them into salted boiling water and cook for 10 minutes; take up and drain. Melt the butter in a saucepan, add the onion and leek (previously peeled, cleaned and cut into thin slices), cook a little, then add the cabbage, and stir the whole over the fire for a few minutes longer. Moisten with a quart of water, boil, skim, and simmer gently until all the vegetables are tender; season with pepper and salt, add the milk (boiling), put in the sago or rice, and cook for another 20 minutes. Serve with small sippets of toasted bread.

Time.—About 1 hour. Average Cost, 6d. to 8d. Sufficient for 6 persons. Seasonable in winter.