Foods for the fat : a treatise on corpulence, and its scientific dietary cure / by Nathaniel Edward Yorke-Davies.

  • Yorke-Davies, Nathaniel Edward, 1844-
Date:
1891
Catalogue details

Licence: Public Domain Mark

Credit: Foods for the fat : a treatise on corpulence, and its scientific dietary cure / by Nathaniel Edward Yorke-Davies. Source: Wellcome Collection.

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    cut off some of the best pieces, retm-n the rest to the soup; add pepper, salt, and a Httle ketchup. Let this simmer gently while you prepare the pieces ybu have cut off. Take these pieces, trim them neatly, season well, shake a little flour over and fry a nice brown, but don't let them be gi-easy. Strain the soup through a sieve, rubbing as much of the meat from the game through as you can; return the soup to the pan, put in the fried pieces of game; make it very hot, and serve. Oyster Soup. 182. Allow about three dozen to a quart of soup. Open them carefully, keep and strain the liquor from them, beard the oysters, and put the strained liquor over them. Take a quart of the palest veal stock and simmer the beards in it for twenty minutes; strain, adding a little more stock if required. Put the oysters over the fire in their own liquor to plump them, but do not let them boil. Put the soup over the fire, add mace and cayenne, pour the liquor from the oysters to it, put the oysters into the tureen, and pour the soup over them and serve. Fish Soup. 183. Take any white or salt-water fish, cut off some of the best pieces, boil the bones and the other parts of the fish in a quart of water for an hour; let it get cold, or nearly so ; sUce a small onion, then put one ounce of butter into a saucepan, put in the onion, let it brown; then lay in the pieces of fish which were kept, add pepper, salt, a glass of chablis, a tomato sliced and cored ; pour on to it the liquid from the fish bones, straining it to prevent the bits going in ; add a httle chopped parsley ; simmer a quarter of an hour. Serve with toast. Tomato Soup. 184. Put two ounces of butter into a saucepan, slice six tomatoes, two carrots, one onion, four ounces of veal, and