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Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

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Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

by Beeton, Mrs. (Isabella Mary) · Page 35 of 595 · 207,931 words

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garnished with Brussels sprouts. _Time._—About 20 minutes. _Average cost_, 2_d._ per lb. _Sufficient_ for 6 or 7 persons. _Seasonable_ from September to June. ARTICHOKE (Jerusalem) SOUP, sometimes called Palestine Soup (a White Soup). _Ingredients._—3 slices of lean bacon or ham, ½ a head of celery, 1 turnip, 1 onion, 3 oz. of butter, 4 lbs. of artichokes, 1 pint of boiling milk, or 1 pint of boiling cream, salt and cayenne to taste, 2 lumps of sugar, 2½ quarts of white stock. _Mode._—Put the bacon and vegetables, which should be cut into thin slices, into the stewpan with the butter. Braise these for ¼ of an hour, keeping them well stirred. Wash and pare the artichokes, and after cutting them into thin slices, add them, with a pint of stock, to the other ingredients. When these have gently stewed down to a smooth pulp, put in the remainder of the stock. Stir it well, adding the seasoning, and when it has simmered for five minutes, pass it through a strainer. Now pour it back into the stewpan, let it again simmer five minutes, taking care to skim it well, and stir it to the boiling milk or cream. Serve with small sippets of bread fried in butter. _Time._—1 hour. _Average cost_ per quart, 1_s._ 2_d._ _Seasonable_ from June to October. _Sufficient_ for 8 persons. ASPARAGUS, Boiled. _Ingredients._—To each ½ gallon of water allow 1 heaped tablespoonful of salt; asparagus. _Mode._—Asparagus should be dressed as soon as possible after it is cut, although it may be kept for a day or two by putting the stalks into cold water; yet to be good, like every other vegetable, it cannot be cooked too fresh. Scrape the white part of the stems, _beginning_ from the _head_, and throw them into cold water; then tie them into bundles of about 20 each, keeping the heads all one way, and cut the stalks evenly, that they may all be the same length; put them into _boiling_ water, with salt in the above proportion; keep them boiling quickly until tender, with the saucepan uncovered. When the

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