The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

few French beans, cut in diamonds, into the tureen, and serve. No. 151. _Potage à la Jérusalem._ Have ready two dozen artichokes peeled and washed, scoop them with a cutter, the size of a marble, pass them with butter and sugar over a moderate fire until they are quite dry, put them into four quarts of clarified consommé (No. 134), and let them simmer until tender, skim it well, season with a little salt and sugar if required; a little brown gravy (No. 135), may be added. No. 152. _Potage à la Marcus Hill._ Butter the bottom of a stewpan, take three or four pounds of the knuckle of veal, and half a pound of lean ham in dice, (in case you have no veal, beef or mutton may be used instead;) add two onions, three carrots, two turnips, and half a pint of broth (No. 133), let it simmer on a brisk fire, stir it very often, when it forms a thick jelly at the bottom fill it up with a gallon of broth or water; it must simmer on the corner of the stove an hour, taking care to skim it well until reduced to three quarts, which will be sufficient for ten or twelve persons. Make a _Chiffonade_ as follows:--Cut up four cabbage lettuces, one cos ditto, a handful of sorrel, a little chervil, and tarragon, with two cucumbers finely sliced, the whole being well washed and drained on a colander; put two ounces of butter in a stewpan and the chiffonade over it, place it over a brisk fire until very little liquid remains; add to it two tablespoonfuls of flour, mixing it with the vegetables and stirring it well. Pour the stock over, adding a quart of young fresh peas, skim it well; half an hour’s ebullition will suffice for this delicious soup, and the flavour of the vegetables will be fully preserved; season with a teaspoonful of salt and two of sugar. No. 153. _Potage aux pointes d’Asperges et Œufs pochés._ Poach ten new laid eggs in saltwater and vinegar, rather hard, trim them,