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divide the flesh into fillets, which put aside. Put the bones and trimmings into a saucepan, add the water, onion, celery, bay-leaf, white pepper or peppercorns, and a little salt, and simmer gently for 1 hour. Strain, return the stock to the saucepan, bring to the boil, and add the fillets of fish. Continue to cook slowly for 10 minutes, then sprinkle in the vermicelli, and after 5 minutes further cooking, add the yolks of eggs and cream previously well beaten together. Stir and cook gently until the soup thickens slightly, then season to taste, and serve.

Time.—About 1½ hours. Average Cost, 1s. 9d. to 2s. Sufficient for 6 persons. Seasonable in winter.


147.—BAKED SOUP. (Fr.Potage cuit au four.)

Ingredients.—2 quarts of cold water, 1 lb. of lean beef or mutton, ½ a pint of split peas, 1 tablespoonful of rice, 1 onion sliced, 1 carrot, salt and pepper.

Method.—Wash the rice and peas, put them into a stew-jar with the vegetables and the meat, cut into small pieces, season with salt and pepper, and add the water. Cover closely, cook in a rather slow oven for 3 or 4 hours, skim, and turn the whole into a soup tureen, and serve.

Time.—From 3 to 4 hours. Average Cost, about 1s. Sufficient for 8 persons. Seasonable in winter.

148.—BAKED SOUP OR COTTAGE SOUP. (Fr.Potage Paysanne.)

Ingredients.—1 lb. of lean beef, 1 onion sliced, 1 carrot sliced, ¼ of a turnip sliced, 2 tomatoes sliced, 2 or 3 strips of celery shredded, 2 ozs. of rice blanched, salt and pepper, 4 pints of cold water.

Method.—Cut the meat into small pieces, put it into a stewjar with the prepared vegetables, water, and a good seasoning of salt and pepper, cover closely, cook in a slow oven for 4 hours, adding the rice about 1 hour before serving. Turn the whole into a soup tureen, or serve in the pot in which it was cooked.

Time.—4 hours. Average Cost, 1s. Sufficient for 4 persons. Seasonable at any time, especially in winter.

149.—BAKED SOUP OR COTTAGE SOUP. (Fr.Potage Paysanne.) (Another Method.)

Ingredients.—1 lb. of lean beef, 1 onion, 1 carrot, 1 turnip, ½ a head of celery, 2 tomatoes, 2 ozs. of boiled rice, seasoning.

Method.—Cut the meat into dice-shaped pieces, peel the onion, carrot and turnip, clean the celery, and cut up each into slices or small pieces.