Miss Leslie's New Cookery Book. Leslie Eliza
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Название: Miss Leslie's New Cookery Book
Автор: Leslie Eliza
Издательство: Bookwire
Жанр: Сделай Сам
isbn: 4057664650825
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CLAM SOUP.—
Having washed clean the outside shells of a hundred small sand clams, (or scrubbed them with a brush,) put them into a large pot of boiling water. When they open their shells take them out with a ladle, and as you do so, put them into a cullender to drain off the liquor. Then extract the clams from the shells with a knife. Save a quart of the liquor, putting the clams in a pitcher by themselves. Mix with the quart of liquor, in a clean pot, two quarts of rich milk. Put in the clams, and add some pepper-corns and some blades of mace. Also, a bunch of sweet marjoram, the leaves stripped off and minced. After all has boiled well for an hour, add half a pound, or more, of nice fresh butter, made into little dumplings with flour; also a pint of grated bread-crumbs. Let it boil a quarter of an hour longer. Then pour the soup off from the clams and leave them in the bottom of the pot. They will not now be worth eating. If you cannot obtain small clams, you may cut large ones in pieces, but they are very coarse and tough.
FAST-DAY SOUP.—
For winter.—Having soaked all night two quarts of split peas, put them into a soup-pot, adding a sliced onion, two heads of celery, the stalks split and cut small; a table-spoonful of chopped mint, another of marjoram, and two beets, that have been previously boiled and sliced. Mix all these with half a pound of fresh butter cut into pieces and dredged with flour. Season with a little salt and pepper. Pour on rather more than water enough to cover the whole. Let them boil till all the things are quite tender, and the peas dissolved. When done, cover the bottom of a tureen with small square bits of toast, and pour in the contents of the soup-pot.
It is a good way to boil the split peas in a pot by themselves, till they are quite dissolved, and then add them to the ingredients in the other pot.
Vegetable soups require a large portion of vegetables, and butter always, as a substitute for meat.
FRIDAY SOUP.—
For summer.—This is a fast-day soup. Pare and slice six cucumbers, and cut up the white part or heart of six lettuces; slice two onions, and cut small the leaves of six sprigs of fresh green mint, unless mint is disliked by the persons that are to eat the soup; in which case, substitute parsley. Add a quart of young green peas. Put the whole into a soup-pot, with as much water as will more than cover them well. Season slightly with salt and a little cayenne, and add half a pound of nice fresh butter, divided into six, each piece dredged well with flour. Boil the whole for an hour and a half. Then serve it up, without straining; having colored it green with a tea-cup of pounded spinach juice.
When green peas are out of season, you may substitute tomatos peeled and quartered.
This soup, having no meat, is chiefly for fast days, but will be found good at any time.
BAKED SOUP.—
On the days that you bake bread, you may have a dish of thick soup with very little trouble, by putting into a large earthen jug or pipkin, or covered pan, the following articles:—Two pounds of fresh beef, or mutton, cut into small slices, having first removed the fat; two sliced onions and four carrots, and four parsnips cut in four; also, four turnips, six potatos pared and cut up, and half a dozen tomatos, peeled and quartered. Season the whole with a little salt and pepper. A large beet, scraped and cut up, will be an improvement. To these things pour on three quarts of water. Cover the earthen vessel, and set it in the oven with the bread, and let the soup bake at the same time.
If the bread is done before the dinner hour, you must keep the soup still longer in the oven.
Do not use cold meat for this or any other soup, unless you are very poor.
FISH.
TO CLEAN FISH.—
This must always be done with the greatest care and nicety. If sent to table imperfectly cleaned, they are disgraceful to the cook, and disgusting to the sight and taste. Handle the fish lightly; not roughly so as to bruise it. Wash it well, but do not leave it in the water longer than is needful. It will lose its flavor, and become insipid, if soaked. To scale it, lay the fish flat upon one side, holding it firmly in the left hand, and with the right taking off the scales by means of a knife. When both sides are done, pour sufficient cold water over it to float off all the loose scales that may have escaped your notice. It is best to pump on it. Then proceed to open and empty the fish. Be sure that not the smallest particle of the entrails is left in. Scrape all carefully from the backbone. Wash out all the blood from the inside. A dexterous cook can draw a fish without splitting it entirely down, all the way from head to tail. Smelts and other small fish are drawn or emptied at the gills.
All fish should be cleaned or drawn as soon as they are brought in, and then kept on ice, till the moment for cooking.
TO BOIL FISH.—
No fish can be fit to eat unless the eyes are prominent and lively, the gills very red, and the body firm and stiff, springing back immediately when bent round to try them. Every scale must be carefully scraped off, and the entrails entirely extracted; not the smallest portion being carelessly left sticking to the backbone. Previous to cooking, fish of every kind should be laid in cold water, and the blood thoroughly washed from the inside. Few fish are not the better for being put on to boil in cold water, heating gradually with it till it comes to a boil. If you put it on in boiling water, the outside becomes boiling hot too soon; and is apt to break and come off in flakes, while the inside still remains hard and underdone: halibut, salmon, СКАЧАТЬ