By Des Moines. Plymouth church
Поваренная книга 1876
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Sample text
Put into the frying-pan one-half pound of butter, four carrots cut fine, three onions sliced, two heads of celery cut fine, two shallots cut fine or one clove of garlic, three cloves, one bay leaf, one little bunch of thyme and parsley then add one pint of fry all these until they are brown white wine and three quarts of boiling water, one teasput with spoonful of salt, and one saltspoonful of pepper these six pounds of any good fish, let all simmer for two hours when finished, strain through a cloth serve hot.
ONION SOUP. Fry six large onions in some butter or good dripping unthey are brown, then stir in with the onions one tablespoonful of flour, then add one quart of hot water stew the onions till tender; add one teaspoonful of salt and one teaspoonful of sugar when the onions are done, strain the soup into a hot tureen and stir quickly into it the yolks of two eggs in which put one tablespoonful of cream. Put into the soup tureen two slices of hot toast before pouring in the til ; ; soup. BAKED ONION SOUP.
139 Soup, 14 with Cream, 129 vStewed. 139 Custard. 'eet Fried, 129 Fritters, 129 in Gravy, 130 Candied. 140 Turnovers, i40 Baked. 140 Boiled, 140 Maitre d'hotel, 130 Steamed, 130 Salsify, Boiled, 141 " Cakes, 141 Stuffed, 130 Sour Kraut, Okra, 131 Parsley, Fried, 131 to Prepare. 131 14"^ To Pickle. 142 Spinach, 140, 141 Squash, Summer, 143 Parsnip Balls, 131 Summer, Steamed. Boiled, 131 Fritters, 131 Fried, 131 Peas, Dried, 132 Green. 131 Winter, 143 " Griddle Cakes, 143 Soup, 13 Peppers. Croquettes of, 132 for Winter Use, 132 Potatoes, a I'Anna, 133 Baked, 133 Balls, 133 to Boil, 133 Boiled, 133 Cadeau, 133 and Chocolate.