Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 27

Table of Contents

Remove the fat and bone from a good piece of fresh beef, or mutton—season it with a little salt and pepper, put it into a soup-pot, with a quart of water allowed to each pound of meat. Boil, and skim it till no more scum is seen on the surface. Then strain it, and thicken it with flour and butter mixed. Have ready a fine fresh cabbage, (a young summer one is best) and after it is well washed through two cold waters, and all the leaves examined to see if any insects have crept between, quarter the cabbage, (removing the stalk) and with a cabbage-cutter, or a strong sharp knife, cut it into shreds. Or you may begin the cabbage whole and cut it into shreds, spirally, going round and round it with the knife. Put the cabbage into the clear soup, and boil it till, upon trial, by taking up a little on a fork, you find it quite tender and perfectly well cooked. Then serve it up in the tureen. This is a family soup.