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little stock or milk, pour into the soup, stir and cook for 5 or 6 minutes, then add a good pinch of sugar, nutmeg, salt and pepper to taste, and serve.

Time.—1¼ to 1½ hours. Average Cost. 8d. to 9d. without stock. Seasonable in Winter. Sufficient for 5 or 6 persons.

The Turnip (Fr.: Navet).—The Greeks and Romans cultivated the turnip for table use and for feeding cattle. Nothing is known of its introduction into England, but two varieties, one annual the other biennial, of the wild turnip are found in Britain. In the reign of Elizabeth boiled turnips was a favourite dish. The turnip is much esteemed as a culinary vegetable; its nutritive properties however, are small, as water constitutes about 91 parts in 100. The leaves and flower shoots of the turnip are often used as greens, and are called turnip tops.

136.—VEGETABLE SOUP, GREEN. (Fr.Purée de Légumes Verts.)

Ingredients.—2½ pints of stock or water, ½ a pint of cream or milk, 1 lb. of spinach, ¾ of a pint of shelled peas, 1 onion (sliced), a little green mint, a bouquet-garni (parsley, thyme, bay-leaf), the yolks of 2 eggs, 2 ozs. of butter, 2 tablespoonfuls of rice-flour or ground-rice, salt and pepper.

Method.—Wash and pick the spinach, put it into a saucepan with a little salt, adding a small piece of soda, if hard water is used; cover with cold water, bring to the boil, strain, and press as dry as possible. Melt the butter, put in the spinach, ½ a pint of the peas, the onion, mint, herbs, and a little salt and pepper, put on the cover, and let the vegetable steam in the butter for at least 15 minutes, stirring frequently. Sprinkle in the rice-flour, mix it well with the vegetables, and then add the stock or water. Simmer for 35 or 40 minutes, rub through a fine hair sieve, and return to the saucepan. Bring to the boil, simmer for a few minutes, then let the soup cool slightly. Have the rest of the peas ready cooked, and add them to the soup. Beat the yolks of eggs with the cream (or milk), add it to the soup, and stir until it thickens, without boiling. Season to taste, and serve.

Time.—1¼ to 1½ hours. Average Cost, 1s. 10d. to 2s. with cream, not including the stock. Seasonable July to September, with tinned peas at any time. Sufficient for 6 persons.

137.—VEGETABLE MARROW SOUP. (Fr.Purée de Courge.)

Ingredients.—2 pints of white second stock or water, 1 pint of milk, 1 large vegetable marrow, 1 onion, 2 ozs. of butter, 2 ozs. of flour, salt and pepper.

Method.—Mince the onion finely, cut the vegetable marrow into small pieces and remove the seeds. Melt 1 oz. of butter in a stewpan, put in the vegetables, put on the lid, and let the ingredients steam in the butter for 15 or 20 minutes. Add the milk and water, and cook gently for about 40 minutes, or until tender, then rub through a hair sieve.