Showing posts with label Fruit and Vegetable. Show all posts
Showing posts with label Fruit and Vegetable. Show all posts

Friday, September 13, 2013

Chervil Soup - Recipe of the Day

Chervil
Chervil (Photo credit: Wikipedia)
Put a bone of veal on to cook in water, with four or five potatoes, according to the quantity desired. When these are tender, pass them through the tammy and return them to the soup. Chop up the chervil, adding to it half a dessert-spoonful of cornflour. Quarter of an hour before serving, put in the chervil, but take the cover off the pot, so that it remains a good green color. Pepper and salt to be added also.

Make something extraordinary.





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Saturday, August 10, 2013

Gloucester Pumpkin Porridge - Old Fashioned Recipe

A shot of a pumpkin, focused on its stem.
A shot of a pumpkin, focused on its stem. (Photo credit: Wikipedia)
Peel and slice up as much pumpkin as will produce about eight ounces for each person, and put this into a boiling pot, with two ounces of butter, and a quart of water; set the whole to boil very gently on the fire, until the pumpkin is reduced to a pulp, and then add half-a-pint of buttermilk, or skim milk, to every person who is to partake of the porridge. You then stir the porridge over the fire for about fifteen minutes longer, taking care that it does not boil over; season with salt and a little nutmeg, and eat it with toasted bread for breakfast, or any other meal.

Make something extraordinary tonight.
 
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Monday, June 3, 2013

BELGIAN SOUP Recipe

English: Potatoes lyonnaise
English: Potatoes lyonnaise (Photo credit: Wikipedia)
 Belgain Soup; is called _crême de sauté_. Itself one of the most wholesome of vegetables, watercress combines admirably with potatoes in making soup.  Wash, dry, and chop finely four ounces of the leaves picked from the stalks, fry slowly for five minutes with or without a thinly-sliced
onion, add one pound of potatoes cut in small dice, and fry, still very
slowly, without browning; pour in one quart of water or thin stock,
simmer gently, closely-covered, for from thirty-five to fifty minutes,
rub through a hair sieve, and having returned the puree to the saucepan
with a half-teaspoonful of castor sugar, and salt and cayenne to taste,
thicken with one table-spoonful of flour stirred smoothly into one
breakfast-cupful of cold milk; boil up sharply, and serve sprinkled with
watercress.


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