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(Soups) - (The Jewish Manual)

Take a dozen carrots scraped clean, rasp them, but do not use the
core, two heads of celery, two onions thinly sliced, season to taste,
and pour over a good stock, say about two quarts, boil it, then pass
it through a sieve; it should be of the thickness of cream, return it
to the saucepan, boil it up and squeeze in a little lemon juice, or
add a little vinegar.

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6 Carrots--2d.

1 oz. Butter--1d.

Sugar, Salt, and Pepper

3 quarts Bone Stock--1/2d.

Total Cost--3 1/2 d.

Time--One Hour.

Scrape and slice up the carrots and put them into a saucepan with the
butter. Sprinkle over a teaspoonful each of salt and sugar and a
quarter of a teaspoonful of pepper; turn them about in butter for five
minutes, pour over the boiling stock and boil for an our. Rub through a
sieve, return to the saucepan and boil up, season to taste, and serve
very hot.

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(Herring and Mayonnaise)
Take some salt herrings, one for each person, and soak them for a day in
water. Skin them, cut them open lengthways, take out the backbone, and
put them to soak for a day in vinegar. Then before serving them, let them
lie for a few minutes in milk, and, putting them on a dish, pour over
them a good mayonnaise sauce.
[_Mme. Delhaye._]

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Carrot Soup

Boil a pint of carrots with a piece of butter about as large as a walnut

and a lump of sugar until they are tender. Press through a colander and

put into a pint of boiling milk, thickened with a tablespoonful each of

butter and flour, dilute this with soup stock or chicken broth, and just

before taking up add the yolks of two eggs well beaten and two

tablespoonfuls of cream.

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Carrot Soup

Take half a dozen small French carrots, wash and scrape them, put in a

saucepan with boiling water and cook until tender, remove from the fire,

mix with milk and press through a sieve. Melt two ounces of butter in a

saucepan and rub into it a slightly heaping tablespoonful of flour, add

a few grains of cayenne pepper, and stir in a little at a time the

carrot puree until smooth like cream, add a few slices of cooked celery

root (celeriac), and salt to taste, and pour into the puree. A

tablespoonful of sherry, if liked, may be added. Serve with fried


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Carrot Soup

One quart of thinly sliced carrots, one head of celery, three or four

quarts of water, boil for two and one-half hours; add one-half cupful of

rice and boil for an hour longer; season with salt and pepper and a

small cupful of cream.

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Carrot Soup

1 pint haricot beans.

5 pints water.

2 ounces butter.

1 ounce salt.

6 large carrots.

2 large onions.

1 small head of celery.

1 teaspoon peppercorns.

Dissolve the butter in a large saucepan. Slice the vegetables, and place

them in the saucepan together with the water and peppercorns, and simmer

for one hour. Add salt, and simmer for another hour and a half. Strain.

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Carrot Soup

Take about two pounds of veal and the same of lean beef; make it into a

broth or gravy, and put it by until wanted. Take a quarter of a pound of

butter, four large fine carrots, two turnips, two parsnips, two heads of

celery, and four onions; stew these together about two hours, and shake

it often that they may not burn to the stewpan; then add the broth made

as above, boiling hot, in quantity to your own judgment, and as you like

it for thickness. It should be of about the consistency of pea-soup.

Pass it through a tamis. Season to your taste.

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Another Carrot Soup

Take four pounds of beef, a scrag of mutton, about a dozen large

carrots, four onions, some pepper and salt; put them into a gallon of

water, and boil very gently for four hours. Strain the meat, and take

the carrots and rub them very smooth through a hair sieve, adding the

gravy by degrees till about as thick as cream. The gravy must have all

the fat taken off before it is added to the carrots. Turnip soup is made

in the same way.

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