When passing vegetables or meat through a tammy or fine sieve, it will be easier if they are kept continually moistened with a little of the stock or milk with which the purée is to be made.
Purées having been passed through the sieve or tammy, can, if not required at once, be set aside until wanted. But a purée that has reached this point must on no account be re-heated or have milk or cream added to it until just before it is to be served. When re-heating, if a meat purée, it should not be allowed to boil, or even be made hotter than is absolutely necessary.
Allow all vegetable purées to boil up quickly for several minutes after the purée and stock have been mixed. This will clarify them. All scum should be carefully removed. When this is done, the butter and milk or cream can be added.
A little white or brown roux well mixed with purées a minute or two before serving will prevent the actual purée from separating from the stock.
1 bundle of asparagus
1 handful spinach
1 small onion
1 quart white stock
¹⁄₂ pint milk or cream
1 oz. butter
Break off all that is tender of each piece of asparagus. Scrape and wash them. Leave them in cold water for half-an-hour. Drain them. Put them in a sauce pan with a handful of spinach and a small onion. When tender take all out and drain again. Add to them a quart of white stock. Season. Boil gently for ten minutes. Put through a tammy. Heat slowly again, season and add the butter and scalded cream. This soup may be deepened in colour by adding a little spinach colouring . Serve with croûtons .
¹⁄₂ pint black beaus
1 quart water
1 carrot (grated)
1 onion
¹⁄₂ head celery
1 table-spoon butter
1 ” brown roux
2 ozs. raw ham or salt pork
2 cloves
1 bouquet herbs
1 lemon
2 hard-boiled eggs
1 glass sherry
Soak the beans over night. Drain. Put them in a sauce-pan with one quart cold water, and the ham or pork, the celery, grated carrot, herbs and cloves pounded. Slice the onion. Fry it in the butter. Add it to the beans, etc. Simmer for four or five hours. As the water boils away add cold water to keep it to the same quantity. Put through a sieve. Return to the fire. Season with salt, pepper, and a little mustard. Stir in a table-spoonful of brown roux . Just before serving add the juice of half a lemon and a glass of sherry.
Slice the hard-boiled eggs and half a lemon and put in the soup tureen. Pour the soup over it. Force-meat balls also may be served with this purée.
1 pint of beans
1 slice of bacon or salt pork
2 sprigs of parsley
3 small onions and one clove
¹⁄₂ head of celery
1 quart water or stock
¹⁄₂ pint milk or cream
1 table-spoon butter
1 ” flour
Boil the beans, one onion, parsley, celery and clove, in one quart of water or stock, until tender. Rub through a sieve into a basin, and set aside.
Slice and boil two onions until tender. Drain them. Melt the butter in a sauce-pan. Add the onions and a little nutmeg and fry until a good brown, stirring in the flour and mixing it smooth. Add the boiling milk. Boil for several minutes, stirring all the time. Press through a sieve, and add to the purée of beans. Season. Heat gently. Serve with croûtons.
2 large carrots
1 ” onion
1 ” turnip
1 quart beef stock
Scrape the carrots, and slice them finely, using the red outside part only. Slice the other vegetables. Put all together in a sauce-pan with the stock. Cook until tender. Rub through a sieve. Return to the fire. Season and add a small lump of sugar. Serve with croûtons.
3 large endives
1¹⁄₂ pints chicken stock
1 table-spoon white roux
¹⁄₂ pint cream or milk
2 ozs. butter
Discard all but the white hearts of the endives. Wash them thoroughly, and boil them in salt water for ten minutes. Drain them and put them to stew very gently for quarter of an hour with the butter, stirring continually. Then add half a pint of white chicken stock, and simmer for an hour. Pass through a tammy. Return to the fire and add a pint more stock. Let it boil up. Season. Add the white roux, butter and the boiling cream. Colour with spinach colouring.
1 pint of green peas
1 turnip
1 small onion
1 piece of mint
1 oz. of butter
1 quart brown stock
Stew the vegetables with the butter, one pint of stock, and a little celery seed, until they are quite tender. Rub them through a fine sieve or tammy. Return to the fire. Add the rest of the stock. Season, and add a lump of sugar and spinach colouring.
Whenever possible, use half a head of celery finely chopped, instead of the celery seed.
1 pint of peas
2 small onions
1 cabbage lettuce
1 bouquet herbs
1 quart stock
1 table-spoon white roux
1 gill cream
Stew the peas, onion (sliced), lettuce and a bouquet of herbs in the butter very gently for ten minutes. Add to them the hot stock. Bring to the boil. Simmer for half-an-hour. Pass through a tammy. Re-heat gently. Season. Stir in the roux and a gill of cream. Serve with croûtons, or add to the soup some young cooked peas.
Purée of Italian Dried Green Peas
¹⁄₂ pint of peas
¹⁄₂ head of celery
1¹⁄₂ pints of stock or water
¹⁄₂ pint cream or milk
1 table-spoon butter
Soak the peas over night. Put them and the celery, chopped, on to boil with the water or stock. Boil till very tender. Put through a hair sieve or tammy. Put back on the fire and heat gently. Season. Colour with spinach colouring. Just before serving add the butter, in small pieces, and, when it has melted, the boiling cream. Serve with croûtons.
1 pint of lentils
1 head of celery
1 onion
1 turnip
1 carrot
1 slice of ham
3 pints stock or water
1 gill of cream
Soak the lentils in water over night. Let the vegetables (which should be cut up) and the ham stew gently in the butter for ten minutes. Strain the lentils from the water they have soaked in. Put them with the ham, vegetables and stock into a sauce-pan. Bring to the boil and simmer for two hours. Strain off the liquid. Pound and mash the lentils, etc., and pass them through a sieve. Return them to the liquid. Boil up again. Add a tea-spoonful of powdered sugar, seasoning and the cream, scalded. Serve with fried bread.
6 onions
1 small turnip
¹⁄₂ head celery
1 quart white stock
2 ozs. butter
¹⁄₂ pint cream or milk
12 button onions
Cook the large onions, turnip, celery and butter with the stock until very tender. At the same time prepare and boil the button onions until soft. Put the vegetables and stock through a fine sieve. Return to the fire. Add the cream or milk, scalded, and the button onions. Season.
4 table-spoons rice
1 pint stock
1 pint milk or cream
1 onion
1 carrot (grated)
Bay leaf
¹⁄₂ cup fine bread crumbs
1 oz. butter
Wash and parboil the rice. Add it to the stock with a grated carrot, the sliced onion (which should have been fried a light brown in the butter), and the bread crumbs. Simmer for half-an-hour. Pass through a fine sieve. Return to the fire. Add the scalded milk or cream, and season. Serve with croûtons.
4 turnips (preferably yellow)
1 large onion
1 carrot
1 piece of celery
4 ozs. butter
1¹⁄₂ pints stock or water
¹⁄₂ pint milk or cream
Slice the vegetables finely and stew them in the butter. Add half a pint of the stock hot and simmer until the vegetables are very tender. Put through a sieve. Add the rest of the stock. Heat. Season. Just before serving add the scalded milk or cream.
1 onion
1 carrot
1 large turnip
¹⁄₂ small cabbage
¹⁄₂ head of celery
¹⁄₂ pint of stewed tomatoes
1 quart of water or stock
Bouquet of sweet herb
Table-spoon butter
1 gill cream or milk
Chop all the vegetables but the cabbage and tomatoes very fine. Put them in a sauce-pan with the water or stock and boil. Cook the cabbage separately. When the vegetables are tender, add the cabbage. Simmer ten minutes. Add the tomatoes and a bouquet of herbs. Boil for quarter of an hour. Rub through a sieve. Return to the fire. Season. Add the butter and the cream.