Page:Mrs Beeton's Book of Household Management.djvu/227

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Ingredients.—2 pints of white second stock or water, 1 pint of milk, 2 lb. of Jerusalem artichokes, 2 onions, 1 strip of celery, 1 oz. of butter, pepper and salt.

Method.—Wash the artichokes, put a tablespoonful of vinegar into a basin of water and keep the artichokes in it as much as possible while paring them, to preserve their whiteness. Cut the onions, celery, and artichokes into slices, make the butter hot in a stewpan, fry the vegetables for 10 or 15 minutes without browning; then pour in the stock and boil until tender. Rub through a fine sieve, return to the saucepan, add the milk and seasoning, bring to the boil, and serve.

Time.—About 1¼ hours. Cost, 8d. to 10d. without the stock. Seasonable from October to February. Sufficient for 6 persons.

Ingredients.—2 quarts of stock, broth, or pot-liquor, 1 lb. of breadcrusts, salt and pepper.

Method.—Break the bread into small pieces, and place them in a basin. Boil up the stock, pour sufficient over the bread to cover it, let it remain closely covered until the bread is quite soft, then beat out the lumps with a fork. Add the bread thus prepared to the remainder of the stock, boil up, simmer gently for 10 or 15 minutes, then season to taste, and serve.

Time.—About 1 hour. Average Cost, 1s. 2d. when made of second stock. Sufficient for 6 or 8 persons. Seasonable at any time.