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Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

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Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

by Blot, Pierre · Page 49 of 413 · 144,464 words

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the scum carefully, and then simmer for about three hours. Strain, and use. This liquor is called vegetable broth, and is used instead of broth in time of Lent by persons who do not want to use beef-broth. _Another._--Proceed as above, and with the same vegetables till they are fried. Then add salt, pepper, two cloves of garlic, four stalks of parsley, three cloves, a little nutmeg grated, two quarts of white beans previously soaked in cold water for twenty-four hours, and five or six quarts of water. Skim it as above; simmer for about four hours; strain, and use. The beans, carrots, turnips, and leeks may be mashed through a colander and served in _purée_. _Another._--Proceed as above in every particular, with the exception that instead of using beans, you use peas, lentils, chestnuts, or samp. Peas and lentils are soaked in water only for four or five hours. Chestnuts must be shelled. Some other vegetables may be added, according to taste, and also according to the nature of the vegetables. _Another._--Clean and put in a bowl a head of lettuce, a handful of sorrel, same of chervil, same of purslane, and all chopped fine; pour over nearly a quart of boiling water, add two ounces of butter, cover the bowl with a wet towel; leave thus half an hour, and strain. When cold it makes a very refreshing drink, and is taken morning and evening with salt, to taste. It may also be taken warm. _A la Minute, or made quickly._--Cut four ounces of fat salt pork in dice and set it on the fire in a saucepan; stir, and when it is turning rather brown add one onion chopped, and half a middling-sized carrot, sliced; stir, and when they are partly fried, add also two pounds of lean beef cut in small dice; stir and fry for five minutes. Then pour in it about three pints of boiling water, salt, boil gently about forty minutes. Strain, and use. The beef may be served with the broth, or separately as an _entrée_, with a _piquante_, _ravigote_, or Robert

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