The Cook's Oracle - Softcover

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1827 edition. Excerpt: ...and is pleasant tasted and nutritious. To dress a HAggies, see (No. 488), and Minced Collops following it. N.B. For various methods of making and flavouring Oatmeal Gruel, see (No. 572.) Carrot Soup.--(No. 212.) Scrape and wash half a dozen large Carrots, peel off the red outside (which is the only part used for this soup); put it into a gallon stewpan, with one head of Celery, and an Onion, cut into thin pieces; take two quarts of Beef, Veal, or Mutton Broth, or if you have any cold Roast Beef Bones (or liquor, in which Mutton or Beef has been boiled), you may make very good broth for this soup:--when you have put the broth to the roots, cover the stewpan close, and set it on a slow stove for two hours and a half, when the Carrots will be soft enough (some Cooks put in a Tea-cupful of Bread crumbs), boil for two or three minutes, rub it through atammis, or hair sieve, with a wooden spoon, and add as much broth as will make it a proper thickness, i. e. almost as thick as pease soup: put it into a clean stewpan, make it hot, season it with a little salt, and send it up with some toasted bread, cut into pieces, half an inch square. Some put it into the soup; but the best way is to send it up on a plate, as aside dish. Obs.--This is neither expensive nor troublesome to prepare;--in the Kitchens of some opulent Epicures, to make this Soup make a little stronger impression on the gustatory Organs of "Grands Gourmands," the Celery and Onions are sliced, and fried in butter of a light brown, the Soup is poured into the Stewpan to them, and all is boiled up together:--but this must be done very carefully with Butter or wry nicely clarified fat; and the " Grand Cuisinier" adds pices, &c. " ad libitum." Turnip and...