|
Classic
Cook Books
< last page | next page >
page 108
in a young fowl, cover it over, and stove it; then take three or four large
handfuls of sorrel washed clean; chop it grosly, fry it in butter, put it to
your soup, and let it boil till your fowl is thoroughly done; scum it clean, and
send it to table with the fowl in the middle, and six poached eggs placed round
about it. Garnish the dish with sippets, and stewed sorrel.
To make Asparagus Soup.
Take five or six pounds of lean beef cut in lumps, and rolled in flour; put it
into your stew-pan, with two or three slices of fat bacon at the bottom; then
put it over a slow fire, and cover it close, stirring it now and then till the
gravy is drawn: then put it in two quarts of water and half a pint of ale. Cover
it close, and let it stew gently for an hour, with some whole pepper, and salt
to your mind; then strain off the liquor, and take off the fat; put in the
leaves of white beets, some spinach, some cabbage, lettuce, a little mint, some
sorrel, and a little sweet marjoram powdered; let these boil up in your liquor,
then put in the green tops of asparagus cut small, and let them boil till all is
tender. Serve it up hot, with a French roll in the middle.
Rich Soups in Lent, or for Fast Days.
To make a Craw Fish Soup.
Cleanse them, and boil them in water, salt, and spice: pull off their feet and
tails, and
< last page | next page >
Classic
Cook Books
|
