Dr. Chase's Third, last, and complete receipt book and household physician, or, Practical knowledge for the people - Softcover
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1888 edition. Excerpt: ...It will be found delicious, if nicely done. Barley Soup.--Take a 2 or 3 lb. shin of beef, well broken, pearl barley, J lb.; 2 small onions, sliced; 2 small carrots, chopped; salt and pepper. Directions--Put all into a soup kettle, cover nicely with cold water and heat up slowly for an hour, then continue 3 or 4 hours of more brisk boiling; and if you have celery, a stalk or two, cut and put in 15 or 20 minutes before serving improves the flavor very much. The old plan of simply putting in a little barley requires a fife and drum to call the very much scattered nourishing properties together. Macaroni (Italian) Soup.--To 2 qts. of boiling beef-broth, or soup (made as for the carrot beef soup, above, without the vegetables), add 6 or 7 sticks of macaroni and allow it to cook J £ or % of an hour; then, just when ready to serve, grate in J lb. of nice cheese. (The macaroni should be broken up and soaked in water a couple of hours before cooking with the broth.) Beef Soup.--A knuckle-joint or shin-bone, having sufficient meat attached for a family of 5 or 6 persons; six medium-sized potatoes, 3 or 4 small onions, J£ of a small head of cabbage, salt and pepper. Directions--If a joint it should be cut through by the butcher; and if a shin, it should be sawed 1 or 2 times across to allow the escape of the marrow and juices. Put this into sufficient cold water and place upon the stove as early as practicable to allow it to be pretty thoroughly done an hour before dinner, at which time the cabbage, having been finely chopped, should be put in. The potatoes and onions, having been properly prepared, should now be chopped finely together and added to the soup, with the salt and pepper to taste. Some persons are fond of addinga few bits of...
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- PublisherRareBooksClub.com
- Publication date2013
- ISBN 10 1236893034
- ISBN 13 9781236893031
- BindingPaperback
- Number of pages460
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