Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 274

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Ingredients.—9 heads of celery, 1 teaspoonful of salt, nutmeg to taste, 1 lump of sugar,½ pint of strong stock, a pint of cream, and 2 quarts of boiling water. Mode.—Cut the celery into small pieces; throw it into the water, seasoned with the nutmeg, salt, and sugar. Boil it till sufficiently tender; pass it through a sieve, add the stock, and simmer it for half an hour. Now put in the cream, bring it to the boiling-point, and serve immediately. Time.—1 hour. Average cost, 1s. per quart. Seasonable from September to March. Sufficient for 8 persons.

Note.—This soup can be made brown instead of white, by omitting the cream, and colouring it a little. When celery cannot be procured, half a drachm of the seed, finely pounded, will give a flavour to the soup, if put in a quarter of an hour before it is done. A little of the essence of celery will answer the same purpose.