CAMELOT FANTASIES
CAMELOT FANTASIES => EquineAnn Bookshelf => Topic started by: guest256 on August 16, 2016, 03:25:37 pm
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Mussel brose/mussel broth also from Scotland
Preparation time: about 1 1/4 hours
Cooking time: 30 minutes
Preheat the oven to 200 degrees C (400 degrees F)-Gas mark 6 or the grill to medium
Ingredients for four
4 pints (2.3 litres) mussels, washed and scraped
1/2 pint (275/300 m.l.) water
2 1/2 level tablespoons oatmeal
1/2 oz. (15g.) butter
2 shallots, peeled and finely chopped
1 pint (575/600 m.l.) milk
Salt and white pepper
2 tablespoons finely chopped parsley
Discard any mussels that are not tightly shut, or that do not shut when tapped. Put the sound mussels in a large, heavy-based saucepan. Add the water, cover the pan tightly and put it over a high heat for 6 minutes, shaking occasionally. By then the shells will be open. Strain off and reserve the juices from the pan, and leave the mussels until cool enough to handle. Meanwhile, bake the oatmeal on a baking sheet in the pre-heated oven until it is golden-brown. If it is more convenient, spread it on kitchen foil and toast it gently under a medium grill, taking great care not to let it burn.
Take the mussels from the shells, and pull out the wiry black strips known as beards. Heat the butter in a clean pan and cook the shallots in it over a low heat, stirring frequently to prevent sticking. When the shallots are soft and transparent and have absorbed all the butter, add the mussels and the milk and heat through without boiling.
Put the reserved mussel juice into a small pan, bring to the boil and stir in the browned oatmeal. Mix well and add to the soup off the heat; the soup must not boil or it will curdle. Season to taste with salt and white pepper, sprinkle on the parsley and serve piping hot.
I enjoy mussels. Oatmeal, an ingredient I did not even think would be in the recipe. Willing to try it.
Mussels are lovely. Oatmeal thickens the soup. It tastes lovely. You'll have to tell me how you like it when you try it out.
It was delicious. Thank you.
I'm glad you enjoyed it.
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Mussel brose/mussel broth also from Scotland
Preparation time: about 1 1/4 hours
Cooking time: 30 minutes
Preheat the oven to 200 degrees C (400 degrees F)-Gas mark 6 or the grill to medium
Ingredients for four
4 pints (2.3 litres) mussels, washed and scraped
1/2 pint (275/300 m.l.) water
2 1/2 level tablespoons oatmeal
1/2 oz. (15g.) butter
2 shallots, peeled and finely chopped
1 pint (575/600 m.l.) milk
Salt and white pepper
2 tablespoons finely chopped parsley
Discard any mussels that are not tightly shut, or that do not shut when tapped. Put the sound mussels in a large, heavy-based saucepan. Add the water, cover the pan tightly and put it over a high heat for 6 minutes, shaking occasionally. By then the shells will be open. Strain off and reserve the juices from the pan, and leave the mussels until cool enough to handle. Meanwhile, bake the oatmeal on a baking sheet in the pre-heated oven until it is golden-brown. If it is more convenient, spread it on kitchen foil and toast it gently under a medium grill, taking great care not to let it burn.
Take the mussels from the shells, and pull out the wiry black strips known as beards. Heat the butter in a clean pan and cook the shallots in it over a low heat, stirring frequently to prevent sticking. When the shallots are soft and transparent and have absorbed all the butter, add the mussels and the milk and heat through without boiling.
Put the reserved mussel juice into a small pan, bring to the boil and stir in the browned oatmeal. Mix well and add to the soup off the heat; the soup must not boil or it will curdle. Season to taste with salt and white pepper, sprinkle on the parsley and serve piping hot.
I enjoy mussels. Oatmeal, an ingredient I did not even think would be in the recipe. Willing to try it.
Mussels are lovely. Oatmeal thickens the soup. It tastes lovely. You'll have to tell me how you like it when you try it out.
It was delicious. Thank you.
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Mussel brose/mussel broth also from Scotland
Preparation time: about 1 1/4 hours
Cooking time: 30 minutes
Preheat the oven to 200 degrees C (400 degrees F)-Gas mark 6 or the grill to medium
Ingredients for four
4 pints (2.3 litres) mussels, washed and scraped
1/2 pint (275/300 m.l.) water
2 1/2 level tablespoons oatmeal
1/2 oz. (15g.) butter
2 shallots, peeled and finely chopped
1 pint (575/600 m.l.) milk
Salt and white pepper
2 tablespoons finely chopped parsley
Discard any mussels that are not tightly shut, or that do not shut when tapped. Put the sound mussels in a large, heavy-based saucepan. Add the water, cover the pan tightly and put it over a high heat for 6 minutes, shaking occasionally. By then the shells will be open. Strain off and reserve the juices from the pan, and leave the mussels until cool enough to handle. Meanwhile, bake the oatmeal on a baking sheet in the pre-heated oven until it is golden-brown. If it is more convenient, spread it on kitchen foil and toast it gently under a medium grill, taking great care not to let it burn.
Take the mussels from the shells, and pull out the wiry black strips known as beards. Heat the butter in a clean pan and cook the shallots in it over a low heat, stirring frequently to prevent sticking. When the shallots are soft and transparent and have absorbed all the butter, add the mussels and the milk and heat through without boiling.
Put the reserved mussel juice into a small pan, bring to the boil and stir in the browned oatmeal. Mix well and add to the soup off the heat; the soup must not boil or it will curdle. Season to taste with salt and white pepper, sprinkle on the parsley and serve piping hot.
I enjoy mussels. Oatmeal, an ingredient I did not even think would be in the recipe. Willing to try it.
Mussels are lovely. Oatmeal thickens the soup. It tastes lovely. You'll have to tell me how you like it when you try it out.
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Mussel brose/mussel broth also from Scotland
Preparation time: about 1 1/4 hours
Cooking time: 30 minutes
Preheat the oven to 200 degrees C (400 degrees F)-Gas mark 6 or the grill to medium
Ingredients for four
4 pints (2.3 litres) mussels, washed and scraped
1/2 pint (275/300 m.l.) water
2 1/2 level tablespoons oatmeal
1/2 oz. (15g.) butter
2 shallots, peeled and finely chopped
1 pint (575/600 m.l.) milk
Salt and white pepper
2 tablespoons finely chopped parsley
Discard any mussels that are not tightly shut, or that do not shut when tapped. Put the sound mussels in a large, heavy-based saucepan. Add the water, cover the pan tightly and put it over a high heat for 6 minutes, shaking occasionally. By then the shells will be open. Strain off and reserve the juices from the pan, and leave the mussels until cool enough to handle. Meanwhile, bake the oatmeal on a baking sheet in the pre-heated oven until it is golden-brown. If it is more convenient, spread it on kitchen foil and toast it gently under a medium grill, taking great care not to let it burn.
Take the mussels from the shells, and pull out the wiry black strips known as beards. Heat the butter in a clean pan and cook the shallots in it over a low heat, stirring frequently to prevent sticking. When the shallots are soft and transparent and have absorbed all the butter, add the mussels and the milk and heat through without boiling.
Put the reserved mussel juice into a small pan, bring to the boil and stir in the browned oatmeal. Mix well and add to the soup off the heat; the soup must not boil or it will curdle. Season to taste with salt and white pepper, sprinkle on the parsley and serve piping hot.
I enjoy mussels. Oatmeal, an ingredient I did not even think would be in the recipe. Willing to try it.
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When I've caught up with everything I'm planning to add more recipes. Thank you very much for the encouragement, Clay, & for holding the fort, Lady Divine. I'll also browse your recipes when I get round to it & try them out of course.
That would be awesome Lady Ann 🤗🌺😘
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When I've caught up with everything I'm planning to add more recipes. Thank you very much for the encouragement, Clay, & for holding the fort, Lady Divine. I'll also browse your recipes when I get round to it & try them out of course.
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https://www.youtube.com/shared?ci=FOPSdU72eGA
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https://www.youtube.com/shared?ci=xN1w6fWjwR8
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https://www.youtube.com/shared?ci=I5Raq4ko8dE
Yummy cake
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https://www.youtube.com/shared?ci=q4NV0yY-EtU
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https://www.youtube.com/shared?ci=-zw3M75AeWk
Love him
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such an awesome thread lady Ann.
keep it rolling.
300 views here already.
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Crab paste
Preparation time: 45 minutes
Cooking time: 30 minutes
Ingredients for six
1 large, cooked crab, about 2 1/2 lb. (1.1 kg.)
2 oz. (50g.) butter
Salt and freshly ground black pepper
2 egg yolks
3 tablespoons double cream
1/4 teaspoon Cayenne pepper
Remove all the meat from the crab, and chop finely. Put in a heavy saucepan with the butter and seasoning. Heat gently, stirring often, for 10 minutes. Remove the pan from the heat.
Blend the egg yolks and cream together, and stir into the crab mixture. Stand the pan in another pan containing hot but not boiling water, and cook, stirring frequently, until thick. The water in the bottom pan must not boil, or the eggs may curdle. Allow the paste to cool a little, then add generous amounts of both peppers, and salt if necessary.
Pot in small jars, and seal with clarified butter. Chill in the refrigerator.
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Potted shrimps
Preparation time: 20 minutes
Ingredients for four
4oz. (100/125g.) butter
1 lb. (450g.) peeled shrimps
1/4 teaspoon powdered mace
1/4 teaspoon Cayenne pepper
Salt and freshly ground black pepper
Clarified butter
Melt the butter over a medium heat.
Add the shrimps, mace and Cayenne pepper. Season with salt and pepper. Heat thoroughly, but do not allow the shrimps to boil as this toughens them. Stir them as they cook.
Put into small pots, and seal with clarified butter. Leave to chill in the refrigerator.
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Smoked fish pastes
Preparation time: 30 minutes
Cooking time: 15 minutes
Ingredients for six
4 good-quality kippers, or 2 large Finnan Haddock, or 2 smoked trout
4 oz. (100/125g.) soft butter
Freshly ground black pepper
Juice of 1 lemon
Salt
Clarified butter
Cook kippers in water, the smoked haddock in milk and water, until the fish is tender-about 10-15 minutes. The trout need not be cooked further. Remove the skin and bones. Small kipper bones will be well broken up, so it is not necessary to spend time searching for every one.
Put the fish and butter in a blender with half the lemon juice & pepper. Blend until smooth. Check the seasoning and add salt (the trout will need most). Beat in the rest of the lemon juice if needed. Pot, and seal with clarified butter. Do not keep too long before eating.
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You're welcome, Lady Divine. Thank you very much for the extra information.
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Caveached fish
Preparation time: 6 hours
Cooking time: 10 minutes
Ingredients for 6
6 large herrings, or small mackerel
2 oz. (50g.) block or sea salt
1/2 oz. (15g.) freshly ground black pepper
1 teaspoon freshly grated nutmeg
1/2 teaspoon crushed cloves
1/2 teaspoon crushed allspice
Malt vinegar
Cooking oil.
Ask your fishmonger to fillet the fish. Cut each fillet into 2 in. (5 cm.) squares. Mix together the salt, pepper, nutmeg, cloves and allspice. Rub each piece of fish, on both sides, with this mixture. Leave for 4 hours.
Fry the pieces of fish in a little hot oil until brown. This seals the spices into the fish. Leave to get quite cold.
Pack the fish into a clean bottling jar and cover them with vinegar to a depth of 1 in. (2.5 cm.) Pour a thin layer of cooking oil over the surface of the vinegar, and seal the jar.
Store in a cool place, and leave for at least a week before eating. The fish will keep up to 6 months.
Awesome
My Mom is Spartan Greek and she also adds lemons as well as vinegar
She won't let anyone touch it for two weeks. Locks in the flavour
Thank you Lady Ann 😘
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Caveached fish
Preparation time: 6 hours
Cooking time: 10 minutes
Ingredients for 6
6 large herrings, or small mackerel
2 oz. (50g.) block or sea salt
1/2 oz. (15g.) freshly ground black pepper
1 teaspoon freshly grated nutmeg
1/2 teaspoon crushed cloves
1/2 teaspoon crushed allspice
Malt vinegar
Cooking oil.
Ask your fishmonger to fillet the fish. Cut each fillet into 2 in. (5 cm.) squares. Mix together the salt, pepper, nutmeg, cloves and allspice. Rub each piece of fish, on both sides, with this mixture. Leave for 4 hours.
Fry the pieces of fish in a little hot oil until brown. This seals the spices into the fish. Leave to get quite cold.
Pack the fish into a clean bottling jar and cover them with vinegar to a depth of 1 in. (2.5 cm.) Pour a thin layer of cooking oil over the surface of the vinegar, and seal the jar.
Store in a cool place, and leave for at least a week before eating. The fish will keep up to 6 months.
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Potted trout
Preparation time: 15 minutes
Cooking time: 1 1/2 hours
Resting time: 2 days
Preheat the oven to 150 degrees C (300 degrees F)-gas mark 2
Ingredients for four
4 trout
Salt
Freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
8 oz. (225g.) butter
Fillet the trout. Season each filleted trout, on both sides, with salt, pepper and nutmeg. Leave overnight.
Next day, wipe each fillet with a paper towel, and season each again with a little more salt. Melt 2 oz. (50g.) of the butter and pour into an ovenproof dish. Sandwich the fillets together and place them in the dish. Cover them with the rest of the butter, then with a lid (make one out of foil if the dish does not have its own). Cook for 1 1/2 hours, or until a skewer pierces the fish easily.
With a plate over the dish, drain off the butter into a bowl. Put a plate over the trout in the cooking dish, and invert quickly to transfer the fish to the plate without breaking them. Allow to cool, and remove the skin.
Arrange in a shallow dish. Clarify the butter in which the fish were cooked, and pour over the trout. Keep for 2 days before eating.
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Collared pork
Preparation time: 30 minutes
Cooking time: 2 1/2 hours
Ingredients for six
3 lb. (1.4 kg.) boned, but not rolled, hand of pork
1 egg yolk
2 oz. (50 g.) fresh white breadcrumbs
Grated rind of 1/2 lemon
2 chopped anchovy fillets
1 tablespoon chopped parsley
2 sprigs chopped marjoram
3/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
1 carrot, sliced
1 onion, sliced
1 stick celery, sliced
10 peppercorns
For the brine:
1 1/2 pints (850 ml.) water
6 oz. (175 g.) salt
1/2 pint (275/300 ml.) malt vinegar
Mix together the egg yolk, breadcrumbs, lemon rind, anchovies and chopped herbs. Add the nutmeg, salt, pepper, parsley, marjoram, and spread over the pork. Roll the pork into a sausage shape and tie firmly with string. Put into a pan with the carrot, onion and celery. Add the peppercorns, and cover with cold water. Bring to the boil, then simmer gently for 2 1/2 hours or until tender. Remove and drain. Leave until quite cold.
Boil the salt, water and vinegar together for 10 minutes, and leave to cool. Pour this brine into a deep bowl and immerse the pork in it, keeping the pork under the surface with a weighted plate. Leave for 5-7 days before serving.
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Potted tongue and chicken
Preparation time: 4 hours
Pre-cooking time: 3 hours
Cooking time: 1 3/4 hours
Preheat the oven to 220 degrees C (425 degrees F)-Gas mark 7
Ingredients for eight to twelve
1 salted ox tongue, about 3 lb. (1.4 kg.)
1 onion, sliced
1 carrot, sliced
A bunch of bay leaves, parsley and celery leaves
1 large chicken, about 4 lb. (1.8 kg.)
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon mixed spice
2-2 1/2 lb. (900g.-1.1 kg.) butter, cut into cubes
Flour and water paste
Bunches of parsley and watercress
Put the tongue in a large saucepan, and add the onion, carrot and bunch of herbs. Cook slowly for about 3 hours, or until tender. Allow to cool, then remove the skin and any bones.
Bone the chicken. Season with salt, pepper and mixed spice. Lay the tongue on the boned chicken, and trim so that it can be enfolded by the chicken. Wrap the chicken round the tongue, and ease this parcel into a casserole dish which will hold it firmly. Cover with the cubed butter. Put on the lid, sealing with a strip of the flour and water paste. Place the casserole in the pre-heated oven for 30 minutes, then lower the temperature to 180 degrees C (350 degrees F)-gas mark 4 and cook for another 1 1/4 hours.
At the end of the cooking time, take the casserole out of the oven and leave to cool, without breaking the seal. When cool, place at the bottom of the refrigerator.
To serve, break the seal and remove the chicken carefully. Scrape off the butter (which is excellent in sandwiches), and arrange the bird on a large dish. Decorate with generous bunches of parsley and watercress. Cumberland sauce goes well with this dish.
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Potted meats and fish
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Avgolemono
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients for six
2 oz. (50g.) long-grain rice
Juice of 1 lemon
3 eggs beaten
2 1/2 pints (1.4 litres) hot chicken stock
2 oz. (50g.) cooked chicken meat, finely chopped
Salt and white pepper
2 tablespoons finely chopped parsley
Cook the rice in boiling, salted water for 10-15 minutes and drain well.
Meanwhile, add the lemon juice to the beaten egg and mix well. Add about 1/4 pint (150ml.) of the hot stock a little at a time, beating well with a wire whisk after each addition.
Bring the remaining stock to the boil, remove from the heat and mix in the cooked chicken and rice. Season lightly with salt and pepper. Whisk in the egg mixture and return to a low heat. Stir continuously without boiling for about 5 minutes, until the soup is heated through and has a rich creamy texture. Adjust the seasoning and serve garnished with parsley.
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Gazpacho
Preparation time: 30 minutes
Chilling time: 1 hour
Ingredients for six
1 1/2 lb. (700g.) ripe tomatoes
8 oz. (225g.) fresh breadcrumbs
5 tablespoons olive oil
1 cucumber, peeled and chopped
2 green peppers, with cores and seeds removed, chopped
2 large cloves garlic, peeled
4 tablespoons red wine vinegar
1 pint (575/600ml.) water
1 tablespoon tomato puree
Salt
Freshly ground black pepper
12 ice cubes
For the garnishes
2 slices white bread, prepared as croutons
2 hard-boiled eggs, shelled and chopped
6 spring onions, trimmed and finely sliced
1/2 small cucumber, peeled and finely diced
1 small red pepper, finely chopped after core and seeds have been removed
Blanch and skin the tomatoes. Quarter them, take out the cores and seeds and chop the tomato flesh.
Put the breadcrumbs in a liquidizer, switch it on and gradually pour in the olive oil. Continue blending for about 1 minute, or until all the oil has been absorbed by the bread. Add the tomatoes and continue liquidizing until the mixture is reduced to a smooth puree. Transfer the mixture to a bowl.
Put the cucumber, green pepper and garlic in the liquidizer and switch on for about 1 minute, or until they have been reduced to a smooth puree. Combine with the bowl of pureed tomatoes, stir in the vinegar, water and tomato puree.
Taste and add salt and pepper if necessary. Cover the bowl and chill the soup for at least 1 hour in a refrigerator.
Serve very cold in six shallow soup bowls, with two ice cubes added to each. Hand round the garnishes in separate bowls.
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I was also bought these videos to teach me to cook.
https://www.youtube.com/playlist?list=PLWAUeanCsjQJ48LiNcWoOgbb-zG5S3fXT
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These recipes were passed down to me from my Gran who was a chef in a hotel. Those that aren't Scottish, Irish or English were given to her by the chef before her. If anybody from areas other than Scotland, Ireland or England have different recipes for dishes outside of that area than I've got down, please feel free to correct me.
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Cullen skink
Preparation time: 40 minutes
Cooking time: 40 minutes
Ingredients for four to six
1 lb. (450g.) Finnan haddock or smoked haddock
1 onion, peeled and roughly chopped
1 pint (575/600 ml.) fish or chicken stock
8 oz. (225g.) young leeks, trimmed, washed and thinly sliced
8 oz. (225g.) cooked and mashed potatoes
2 oz. (50g.) butter
1/2 pint (275/300ml.) single cream
1 egg yolk
Salt
White pepper
1 tablespoon finely chopped parsley
Put the haddock and chopped onion in a shallow saucepan and just cover with cold water. Bring slowly to the boil and simmer gently for about 10 minutes, or until the fish flesh is coming away from the bone. Strain and reserve the liquid, but discard the onion.
Remove the skin from the fish and flake the flesh from the bones. Return the skin and bones to the pan with the reserved liquid. Bring to the boil and simmer for a further 10 minutes. Strain again and discard the skin and bones. Mix this liquid with the stock in a large pan. Bring to the boil, add the leeks and boil for 10 minutes or until tender. Mix in the mashed potato and butter until smooth. Add the flaked fish and simmer for 5 minutes.
Beat the cream and egg yolk until smooth and add to the soup. Stir over a low heat until the soup is thoroughly heated, but do not let it boil or it will curdle. Season with salt and pepper, and serve with a sprinkling of parsley on each dish.
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Mushroom soup
Preparation time: 10 minutes
Cooking time: 20-30 minutes
Ingredients for four
8 oz. (225g.) mushrooms, wiped
2 oz. (50g.) butter
About 12 fl. oz. (350ml.) milk
1 tablespoon plain flour
Salt and pepper
3-4 tablespoons single cream
Keep two or three small mushrooms for garnishing. Slice or chop the rest and cook them gently with half the butter in a covered pan for about 10 minutes, or until they are tender.
Pass the mushrooms through a sieve or food mill, keeping them coarse rather than pureed; this gives the soup a more interesting texture.
Strain the juice from the mushrooms and make it up to 3/4 pint (450ml.) with the milk. Melt the remaining butter in a pan, stir in the flour and gradually add the liquid, stirring over medium heat until it is smooth and thick. Add the mushrooms. Season with salt and pepper and bring to the boil. Simmer for 2-3 minutes.
Just before serving, spoon in the cream and stir it round a little to give the soup a marbled appearance. Thinly slice the raw mushrooms saved for garnishing and float them on the soup.
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Scotch broth
Soaking time: overnight
Preparation time: 20 minutes
Cooking time: 3 1/2-4 hours
Ingredients for six
2 lb. (900g.) scrag-end of lamb, with all excess fat trimmed off
3 1/2 pints (2 litres) water
4 oz. (100/125g.) pearl barley
4 oz. (100/125g.) dried peas, soaked in water overnight
Bouquet garni
Salt
Freshly ground black pepper
1 large leek, washed and sliced
1 medium onion, peeled and finely chopped
1 small turnip, peeled and diced
2 large carrots, peeled and diced
4 oz. (100/125g.) cabbage, shredded
1 tablespoon finely chopped parsley
Place the meat in a large, heavy-based saucepan and add the water, barley, drained soaked peas and bouquet garni. Season with salt and freshly ground black pepper.
Bring the pan slowly to the boil, skim any white scum from the surface, cover and simmer for 2 hours.
Add the leek, onion, turnip and carrots to the soup and continue to simmer for 1 hour, occasionally skimming off any fat that rises to the surface.
Remove the meat from the soup with a slotted spoon and leave it to stand until it is cool enough to handle. Strip the meat from the bones and cut it into small pieces.
Return the meat to the soup and add the cabbage. Adjust the seasoning and continue to simmer for another 30 minutes. Garnish each serving with a sprinkling of parsley.
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Cream of leek soup
Preparation time: 20 minutes
Cooking time: 50 minutes
Ingredients for six
2 o.z. (50g.) butter
1 1/4 lb. (575g.) leeks, washed and trimmed
2 large onions, peeled and finely chopped
3 sticks celery with leaves, washed and chopped
1 large potato, peeled and chopped
1 tablespoon chopped parsley
2 1/2 pints (1.4 litres) white or chicken stock
Salt
White pepper
1/4 pint (150m.l.) double cream
Heat the butter in a large, heavy-based saucepan. Put aside one small leek and roughly chop the rest. Add to the pan with the onion and celery and cook over a low heat for 10-15 minutes until soft and transparent. Add the potato and stir over a low heat until the butter has been absorbed. Add the parsley and gradually stir in the stock. Season with salt and pepper, and bring to the boil. Cover and simmer for about 30 minutes until the vegetables are soft.
Pass through a fine sieve or food mill and return the puree to a clean pan. Add the cream and heat through. Stir in the sliced raw leek just before serving.
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Tomato and carrot soup
Preparation time: 15 minutes
Cooking time: 1 1/4 hours
Ingredients for four
1/2 oz. (15g.) butter
2 teaspoons vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
6 oz. (175g.) carrots, peeled and finely chopped
1 lb. (450g.) tomatoes, skinned and roughly chopped
1 eating apple, peeled, cored and chopped
Bouquet garni of thyme, marjoram and 3 bay leaves
2 pints (1.1 litres) stock
Salt
Freshly ground black pepper
4 tablespoons double cream
4 tablespoons croutons
Heat the butter with the oil in a large, heavy-based saucepan. Put in the onion and garlic and cook over a low heat for 10-15 minutes until the onion is soft and transparent. Add the carrot and stir over a low heat until all the fat has been absorbed. Add the tomatoes, apple, bouquet garni and stock, season with salt and pepper and bring to the boil. Cover and simmer for 45 minutes.
Remove and discard the bouquet garni and pass the soup through a fine sieve or a food mill. Return it to a clean pan, heat through and adjust the seasoning.
Pour the soup into warm bowls, and garnish with a spoonful of cream with croutons round it.
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Saxe-Coburg soup
Preparation time: 30 minutes
Cooking time: 35 minutes
Ingredients for four to six
4 oz. (100/125g.) lean ham
2 oz. (50g.) butter
1 small onion, peeled and finely chopped
12 oz. (350g.) Brussels sprouts, trimmed, washed and thinly sliced
Salt and freshly ground black pepper
1/4 teaspoon grated nutmeg
1 tablespoon plain flour
2 pints (1.1 litres) stock
1/4 pint (150m.l.) double cream
Croutons
Chop half the ham very finely. Heat the butter in a heavy-based, medium saucepan and cook the onion in it over a low heat for 10-15 minutes, until soft and transparent. Add the sprouts and chopped ham and stir over a low heat until all the butter has been absorbed.
Season with salt, pepper and nutmeg and sprinkle on the flour. Mix it in well, then gradually add the stock, stirring well over a medium heat until the soup comes to the boil. Simmer for 6 minutes, then pass the soup through a fine sieve or food mill and return the puree to a clean pan.
Cut the remaining ham into very thin matchstick strips and add it to the soup. Stir in the cream. Heat through, adjust the seasoning, and add some extra stock or a little milk if the soup is too thick. Serve garnished with crisp croutons.
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Alexandra soup
Soaking time: Overnight
Preparation time: 10 minutes
Cooking time: 2 hours
Ingredients for six
4 oz. (100/125g.) dried, yellow split peas
2 oz. (50g.) pearl barley
2 pints (1.1 litres) stock
1 oz. (25g.) butter
1 small onion, peeled and finely chopped
Salt
Freshly ground black pepper
2 tablespoons tomato puree
1/4 pint (150m.l.) single cream
2 tablespoons finely chopped parsley
Put the peas and barley together in a large basin, cover well with cold water and leave to soak overnight. Next day drain them, and blanch in boiling water for 2 minutes. Drain well.
Put the peas and barley in a large, heavy-based saucepan with the stock, butter and onion. Season with salt and pepper, bring to the boil and simmer for 1 hour.
Mix in the tomato puree and continue to simmer for another 30 minutes, or until the peas and barley are absolutely tender.
Pass the mixture through a fine sieve or food mill into a clean pan. Stir in the cream and heat through without boiling. If the soup is too thick, thin it with a little milk. Taste and adjust the seasoning if necessary, and serve with the chopped parsley sprinkled on top.
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Carrot soup
Preparation time: 10 minutes
Cooking time: 1 hour
Ingredients for six to eight
2 oz. (50g.) butter
1 lb. (450g.) onions, peeled and thinly sliced
1 tablespoon plain flour
1 1/2 lb. (700g.) carrots, peeled and thinly sliced
3 pints (1.7 litres) stock
Salt and pepper
2 teaspoons mild curry powder
2 tablespoons water
Cauliflower sprigs, blanched for garnishing
Croutons for garnishing
Heat the butter in a large, heavy-based saucepan. Dust the onion rings with the flour and cook them gently in the butter, stirring well, until they are soft and golden after 10-15 minutes.
Add the carrots and the stock, and season with salt and pepper. Bring to the boil and simmer with the pan uncovered for about 30 minutes, or until the carrots are soft.
Pass the soup through a sieve or food mill and return it to the pan. Mix the curry powder to a smooth paste with the water. Stir it into the soup and simmer gently for 15 minutes. Serve hot, garnished with cauliflower sprigs and croutons.
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Lorraine soup
Preparation time: 25 minutes
Cooking time: 25 minutes
Ingredients for four
1 thick slice white bread with crusts removed
1/4 pint (150m.l.) milk
2 breasts from a cooked chicken, skinned and finely minced
4oz. (100/125g.) ground almonds
2 hard-boiled egg yolks
2 pints (1.1 litres) chicken stock
Salt and white pepper
1/4 teaspoon grated nutmeg
2 teaspoons lemon juice
2 egg yolks
1/4 pint (150m.l.) double cream
2 tablespoons finely diced, cooked chicken for garnishing
Put the bread in a small saucepan, cover with the milk, bring to the boil and set aside to cool a little.
Pound the minced chicken, ground almonds and hard-boiled egg yolks in a mortar until smooth. Put the mixture in a large bowl and gradually beat in the bread and milk. Stir in the stock, then pass the mixture through a sieve or food mill into a saucepan.
Bring to the boil, season with salt and pepper and add the nutmeg and lemon juice. Simmer for 10 minutes then remove from the heat.
Beat the egg yolks with the cream and blend in 3 tablespoons of the hot soup. Stir the mixture into the soup and heat gently for 2-3 minutes without boiling, stirring continually until it thickens.
Serve at once garnished with the diced chicken.
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Oxtail soup
Soaking time: at least 4 hours
Preparation time: 30 minutes
Cooling time for stock: 5 hours
Cooking time: 3 1/4 hours
Ingredients for four to six
1 meaty oxtail, divided into joints
1 teaspoon vinegar
2 tablespoons dripping
2 onions, peeled and chopped
2 large carrots, peeled and chopped
3 sticks celery, trimmed and chopped
1 rasher bacon, roughly chopped after the rind has been cut off
3 pints (1.7 litres) stock
Bouquet garni
3 bay leaves
Salt
Freshly ground black pepper
1 carrot, peeled and cut into rings
1 small onion, peeled and sliced
2 tablespoons plain flour
1/4 teaspoon grated nutmeg
1/2 teaspoon lemon juice
4 tablespoons sherry or Madeira
Soak the chopped oxtail in enough cold water to cover, with 1 teaspoon of vinegar added, for at least 4 hours. Drain and wipe dry. Heat half the dripping in a large, heavy-based saucepan. Add the oxtail pieces and cook over a high heat, shaking the pan frequently, until browned on all sides. Remove the oxtail with a slotted spoon.
Add the chopped onions. carrots, celery and bacon to the juices in the pan and cook over a medium heat, stirring every now and then, until the onions are golden-brown. Return the oxtail to the pan, add the stock, bouquet garni and bay leaves, season with salt and pepper and bring to the boil. Skim off any white scum that rises to the top, then simmer the soup for 3 hours, or until the meat is falling off the bones.
Strain off the stock into a large bowl and discard the onions, carrots, celery, bacon, bouquet garni and bay leaves. Leave the stock to cool for 1 hour, and then put in the refrigerator for about 4 hours, until any fat has hardened on the surface. Remove and discard the fat.
Boil 1 pint (575/600m.l.) of the stock in a small pan, add the carrot and onion rings, and simmer for 15 minutes. Strain off and keep the stock, and reserve the rings for garnishing.
Remove the meat from the bones and chop finely. Heat the remaining dripping in the cleaned saucepan. Add the flour and stir over a medium heat until the flour turns the colour of a hazelnut. Gradually add all the stock, stirring continuously until the soup comes to the boil and is thick and smooth. Simmer for 3 minutes and then add the meat, nutmeg and lemon juice. Taste and adjust the seasoning if necessary, and stir in the sherry or Madeira. Garnish each serving with a portion of the cooked carrot and onion rings.
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London Particular
Soaking time: overnight
Preparation time: 15 minutes
Cooking time: 2 1/4 hours
Ingredients for six
3 rashers streaky bacon with rinds removed, diced
1 large onion, peeled and chopped
2 carrots peeled and chopped
1 lb./ (450g.) dried peas, soaked overnight in cold water to cover
4 pints (2.3 litres) vegetable or chicken stock
Salt
Pepper
1 teaspoon Worcestershire sauce
6 tablespoons croutons
Put the bacon in a large, heavy-based saucepan and cook over gentle heat until the fat runs over. Add the onion and carrot and cook gently until the fat has been absorbed.
Drain the soaked peas and add to the pan with the stock. Bring to the boil, season lightly with salt and pepper, cover and simmer for about 2 hours, or until the peas are mushy.
Pass through a sieve or food mill, taste and adjust the seasoning. Add the Worcestershire sauce and re-heat. Serve topped with croutons.
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Mussel brose/mussel broth also from Scotland
Preparation time: about 1 1/4 hours
Cooking time: 30 minutes
Preheat the oven to 200 degrees C (400 degrees F)-Gas mark 6 or the grill to medium
Ingredients for four
4 pints (2.3 litres) mussels, washed and scraped
1/2 pint (275/300 m.l.) water
2 1/2 level tablespoons oatmeal
1/2 oz. (15g.) butter
2 shallots, peeled and finely chopped
1 pint (575/600 m.l.) milk
Salt and white pepper
2 tablespoons finely chopped parsley
Discard any mussels that are not tightly shut, or that do not shut when tapped. Put the sound mussels in a large, heavy-based saucepan. Add the water, cover the pan tightly and put it over a high heat for 6 minutes, shaking occasionally. By then the shells will be open. Strain off and reserve the juices from the pan, and leave the mussels until cool enough to handle. Meanwhile, bake the oatmeal on a baking sheet in the pre-heated oven until it is golden-brown. If it is more convenient, spread it on kitchen foil and toast it gently under a medium grill, taking great care not to let it burn.
Take the mussels from the shells, and pull out the wiry black strips known as beards. Heat the butter in a clean pan and cook the shallots in it over a low heat, stirring frequently to prevent sticking. When the shallots are soft and transparent and have absorbed all the butter, add the mussels and the milk and heat through without boiling.
Put the reserved mussel juice into a small pan, bring to the boil and stir in the browned oatmeal. Mix well and add to the soup off the heat; the soup must not boil or it will curdle. Season to taste with salt and white pepper, sprinkle on the parsley and serve piping hot.
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Hairst bree/Harvest broth originally a farmer's broth from Scotland
Preparation time:30 minutes
Cooking time: 2 1/4 hours
Ingredients for four to six
2 lb. (900g.) middle neck of lamb, separated into cutlets
4 pints (2.3 litres) water or stock
Salt
Freshly ground black pepper
Bouquet garni
6 spring onions, trimmed and finely chopped
2 carrots, peeled and finely diced
2 small turnips, peeled and finely diced
6 oz. (175g.) shelled young broad beans
8 oz. (225g.) shelled fresh peas or frozen peas
1 small cauliflower, divided into sprigs
1 lettuce, washed, dried and cut in fine shreds
1/4 teaspoon sugar
2 teaspoons finely chopped mint
2 tablespoons finely chopped parsley
Trim excess fat from the lamb, and place the meat in a large, heavy-based saucepan. Add the water or stock and season with salt and pepper. Add the bouquet garni and bring slowly to the boil, skimming off any white scum that rises to the surface. Cover tightly and simmer gently for about 1 hour, or until the flesh is beginning to come away from the bones. Lift out the meat with a slotted spoon and strip it from the bones. Discard the bones and chop the meat finely.
Skim off any fat from the stock. Return the meat to the pan and add the onions, carrots, turnips, beans and half the fresh peas. Cover and simmer for 45 minutes and then add the cauliflower, lettuce, remaining fresh peas, sugar and mint. Continue to simmer for a further 20-30 minutes until the vegetables added last are just tender but not broken. If using frozen peas instead of fresh ones, add them 5 minutes before the end.
Discard the bouquet garni, check the seasoning, and serve the broth very hot garnished with parsley.
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Soups