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Emily Netuzed recipe book, August 1874
Page 38
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Recipe for Soups Lord Sandy's Recipe for Cock-a-Leeky Take Knuckle of Veal, a small Slice of Beef, a couple of good fowls put all down to boil with Herbs & Seasoning - When the fowls are nicely done, take them out - cut them into pieces so as to serve with the Soup put all the Bones back again into the Stock Put a small quantity of Barley with 2 or 3 doz best leeks, nicely blanched & cut into small pieces, served up with the Soup. Add a Prune. or (Black?) Plums & Season to taste. Soup à la Gresham Lord Sandy's also. Of clear brown Stock put a sufficient quantity for a Tureen ful into a stewpan, add Sprigs of thyme, Parsley, Basil, Sweet Marjoram & 2 Bay Leaves - let all boil 10 minutes then mix 2oz of Arrowroot with 2 small glasses of sherry, boil
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Recipe for Soups Lord Sandy's Recipe for Cock-a-Leeky Take Knuckle of Veal, a small Slice of Beef, a couple of good fowls put all down to boil with Herbs & Seasoning - When the fowls are nicely done, take them out - cut them into pieces so as to serve with the Soup put all the Bones back again into the Stock Put a small quantity of Barley with 2 or 3 doz best leeks, nicely blanched & cut into small pieces, served up with the Soup. Add a Prune. or (Black?) Plums & Season to taste. Soup à la Gresham Lord Sandy's also. Of clear brown Stock put a sufficient quantity for a Tureen ful into a stewpan, add Sprigs of thyme, Parsley, Basil, Sweet Marjoram & 2 Bay Leaves - let all boil 10 minutes then mix 2oz of Arrowroot with 2 small glasses of sherry, boil
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