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Classic
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page 34
Soup of Dried White Beans.
Dried beans or peas should be soaked before boiling; they make very good soup
with a small piece of bacon or salt pork boiled with them; put them to boil in
plenty of water, and after they have boiled an hour, pour it off, and put in
cold water--and the meat or bones, and let them boil an hour longer; stir in a
little thickening, with pepper, salt, parsley and thyme; mix up some dumplings,
and drop in half an hour before the soup is done. Where you have a large family,
you should always be provided with dried beans for winter use.
A Vegetable Soup.
Take an onion, a turnip, two pared potatoes, a carrot, a head of celery; boil
them in three pints of water till the vegetables are cooked; add a little salt;
have a slice of bread toasted and buttered, put it into a bowl, and pour the
soup over it. Tomatoes when in season form an agreeable addition.
FISH, OYSTERS.
To Bake a Rock Fish.
RUB the fish with salt, black pepper, and a dust of cayenne, inside and out;
prepare a stuffing of bread and butter, seasoned with pepper, salt, parsley and
thyme; mix an egg in it, fill the fish with this, and sew it up or tie a string
round it; put it in a deep pan, or oval oven and bake it as you would a fowl. To
a large fish add half a pint of water; you can add more for the gravy if
necessary; dust flour over and baste
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