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English cookbook, 1799
Page 24
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To Make Onion Soup - The King of Egypt Take a crag of veal, some lean mutton, eight large onions, one turnp, a small bunch of sweet Herbs, a small bunch of chervil, some white pepper corns, a few cloves, two anchovies, and a little salt; put to them three quarts of soft water, stew it gently; when the onions and turnips are soft take them out and rub them through a hair sieve; then let the rest stew till all the goodness is out, strain it through a hair sieve, take off the fat, put your soup into a stewpan, put in the onion, you rubbed through the sieve, and two ounces of butter, two spoonsful of thick flour and water, a pint of good cream and a little chyan pepper, set it on a stove, stir it till it boils, and let it boil five minut's; serve it up with dry toast. Carrot Soup is made the same way. To Green Codlings Mrs Todd Scald them in water till the skins will peel off then put them in the same water & cover them with vine leaves & set them a great distance a bove the fire to green a pale colour will be sufficent as they turn darker when baked in a pye - yorks green apples will answer at this time of the year. To Make a Custard Pudding 1 pint of cream 6 Eggs well beat, two spoonfuls of flower half a nutmeg a little salt, sugar, butter your Cloth and boil it half an hour or Bake it given by Mrs Morley
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To Make Onion Soup - The King of Egypt Take a crag of veal, some lean mutton, eight large onions, one turnp, a small bunch of sweet Herbs, a small bunch of chervil, some white pepper corns, a few cloves, two anchovies, and a little salt; put to them three quarts of soft water, stew it gently; when the onions and turnips are soft take them out and rub them through a hair sieve; then let the rest stew till all the goodness is out, strain it through a hair sieve, take off the fat, put your soup into a stewpan, put in the onion, you rubbed through the sieve, and two ounces of butter, two spoonsful of thick flour and water, a pint of good cream and a little chyan pepper, set it on a stove, stir it till it boils, and let it boil five minut's; serve it up with dry toast. Carrot Soup is made the same way. To Green Codlings Mrs Todd Scald them in water till the skins will peel off then put them in the same water & cover them with vine leaves & set them a great distance a bove the fire to green a pale colour will be sufficent as they turn darker when baked in a pye - yorks green apples will answer at this time of the year. To Make a Custard Pudding 1 pint of cream 6 Eggs well beat, two spoonfuls of flower half a nutmeg a little salt, sugar, butter your Cloth and boil it half an hour or Bake it given by Mrs Morley
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