[Debian-ha-maintainers] . When about to take from the fire, thicken with a

Braseth Aben occiput at ged.ch
Sat Mar 27 23:17:22 GMT 2010


 in the soup; then add

the celery seed, parsley, mace, pepper and salt. Let this

boil till the vegetables are
tender, then
strain through a cloth, pouring the soup through first, then putting
the meat in it to drain, never squeezing or pressing it. If you wish
to color it, you can put in a dessertspoon of burnt sugar. It can be
nicely flavored by adding some walnut catsup, together with mushroom
and a very little Worcestershire. =Beef Soup.= Boil trimmings of
roast beef and beef-steak bones for three
hours. Cool and skim off fat; add half a salt spoon of pepper, 2
teaspoonfuls
of salt, 3 potatoes, pared and cut up, 1/2 a carrot, 1/2 an onion, 3
gumbo
pods, half a bay leaf and a little chopped parsley. Add a few

drops of caramel and serve hot. Strain, if preferred

thin. =Tomato Soup without Stock.= 1 dozen tomatoes cut up and enough
water to cover them; a salt spoon of mustard,
salt and 2 dozen cloves. Stew thoroughly and strain. Rub together 2
heaping tablespoons of flour and a piece

of butter the size of
an egg. Put this in the strained liquor and boil.

This makes soup for six persons. =Milk Tomato Soup.= Boil 1 can of
tomatoes very soft in 1 quart of water; strain, and add 1 pint of
milk, 1
teaspoonful of soda, small piece of butter, a shake of mace, and salt
to taste.
Let it scald, not boil, and add 2 rolled crackers
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