Other Recipes from FISH.Preliminary Remarks.
Fish Fried In Oil.
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Baked Mackarel With Vinegar.
A Dutch Fricandelle.
Breakfast Dish Of Beef
Roulades Of Beef
ARTICHOKE SOUP(Fish.) - (The Art Of Living In Australia)
2 lbs. Artichokes--3d.
1 1/2 pints Milk--4d.
2 quarts Bone Stock (White)
1 tablespoonful Vinegar
1 tablespoonful Lemon Juice
1 doz. White Peppercorns--1d.
Total Cost--8 1/2 d
Time--One Hour and a Quarter.
Peel the artichokes and lay them in vinegar and water for an
hour; this will make them a good colour. Mix up half a pint of the milk
with the stock, and boil the artichokes, onions, and peppercorns in
this for an hour. Rub through a hair sieve with a wooden spoon. Stir in
the milk and some salt, pour back into the saucepan and stir until it
boils. If the artichokes do not thicken the soup sufficiently, sprinkle
in a little sago or semolina when it is returned to the saucepan. Serve
with fried bread.
Artichoke SoupSlice into cold water to keep the color, boil an hour or more in two
quarts of water, season highly with butter, pepper and salt, and just
before taking up, add a cup of cream.
Artichoke SoupMelt a piece of butter the size of an egg in a
saucepan; then fry in it one white turnip sliced, one red onion sliced,
three pounds of Jerusalem artichokes washed, pared, and sliced, and a
rasher of bacon. Stir these in the boiling butter for about ten minutes,
add gradually one pint of stock. Let all boil together until the
vegetables are thoroughly cooked, then add three pints more of stock;
stir it well; add pepper and salt to taste, strain and press the
vegetables through a sieve, and add one pint of boiling milk. Boil for
five minutes more and serve.
Artichoke Soup3 pounds Jerusalem artichokes after peeling.
2 pints water.
1 pint milk.
2 ounces butter.
2 teaspoons salt.
2 teaspoons chopped celery.
1 tablespoon sago.
1 dozen peppercorns, with a suspicion of mace and cinnamon tied in
Peel the artichokes and throw them into cold water. Dissolve the butter
in a large enamelled saucepan, slice the artichokes and fry for five
minutes in the butter, then add the water, shalots and celery chopped,
and the seasonings. Boil for three-quarters of an hour, removing the
scum as it rises. Add milk and sago, and stir frequently for twenty
minutes. Rub through a hair sieve into a tureen.
Note.--Cream is often recommended for this soup, but when sago and milk
are used as above, the result will be found extremely satisfactory, and
the expense considerably lessened.
Brown Artichoke SoupWash, peel, and cut into slices about half-an-inch thick two pounds of
Jerusalem artichokes. Fry them in a little butter until brown; fry also
brown half-a-pound of sliced onions. Put these to boil in two quarts of
water with two turnips, a carrot sliced, two teaspoonfuls of salt, and
one of pepper. When the vegetables are tender drain the liquor, set it
aside to cool, and remove all fat. Pass the vegetables through a fine
sieve to a nice smooth puree. Those who possess a Kent's "triturating
strainer" will be able to do this much more satisfactorily, both as
regards time and results, than by the old way of rubbing through a
sieve. Put the liquor on to boil, dissolve in it--according to the
strength the soup is required to be--the contents of one or two tins of
Nelson's Extract of Meat, then add the vegetable puree, a lump or two
of sugar, and if required, salt and pepper. Let it boil up and serve.
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