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pan with a wooden spoon. Mix the flour with a little cold milk or water, add it to the soup, stir and simmer for about 10 minutes, season to taste, and serve.

Ham or bacon bones greatly improve the flavour of lentil soup; it may also be improved by using less water, and adding a corresponding quantity of milk a few minutes before serving.

Time.—3½ to 4 hours. Average Cost, 3d. Seasonable at any time. Sufficient for 6 persons when followed by other substantial dishes.

124.—ONION SOUP. (Fr.Purée aux Oignons.)

Ingredients.—3 pints of white stock, 1 pint of milk, 3 Spanish onions, 3 potatoes, 1 strip of celery, 1 oz. of butter, 1½ ozs. of flour, salt and pepper.

Method.—Peel and slice the vegetables. Make the butter hot in a stewpan, and cook the vegetables in it for 15 minutes, but VERY SLOWLY, and stirring frequently to prevent them taking any colour. Add the stock and simmer gently until tender (about 1 hour), then rub through a fine sieve. Return to the stewpan, put in the milk and bring to the boil. Mix the flour smoothly with a little milk, pour it into the soup, stir and simmer for a few minutes, then season to taste, and serve.

Time.—1½ to 2 hours. Average Cost, 7d. without the stock. Seasonable in Winter. Sufficient for 6 persons.

Onion (Fr.: Oignon).—The well-known root of a liliaceous plant of the genus Allium, which from the earliest times has been known and cultivated. By the ancient Egyptians it was so highly valued that it was elevated into an object of worship, its concentric rings being regarded as the symbol of eternity. The onion is eaten raw, roasted, boiled, pickled, and as a flavouring for soups and stews. Its strong odour and pungent taste are due to the presence of a superfluous volatile oil. There are many varieties of the onion, the Spanish, Portugal and Strasburg being the most esteemed. The onion possesses highly nutritive properties.

125.—ONION SOUP. (Fr.Purée aux Oignons.) (Another Method.)

Ingredients.—2 pints of water, 1½ pints of milk, 3 Spanish onions. ½ a turnip, 2 strips of celery, 1 oz. of butter, 1 oz. of flour, the yolks of 2 eggs, salt, pepper and bay-leaf, a blade of mace.

Method.—Cut the turnip and celery into small pieces, peel the onions, put them into cold water, bring to the boil, cook for 10 minutes, then drain and chop coarsely. Put 2 pints of boiling water into the stewpan, add the onions, celery, turnip, bay-leaf, mace, salt and pepper, and simmer until tender (about 1 hour). Rub through a fine sieve, return to the saucepan, add the milk, and when boiling stir in the flour and butter, previously kneaded together. Simmer a few minutes to cook the flour, then let the soup cool slightly. Beat the yolks of the eggs