Vegetable Soup

Ingredients:

1 c. cubed carrots 1 c. cubed turnips 1 c. cubed celery 2 c. cubed potatoes 1 c. chopped onions

3 qts. water 1/2 c. butter 2 tbsp. flour 1 tbsp. parsley 1 tbsp. salt

1/2 tsp. pepper

Method:

Cook all the vegetables except potato and onion in 6 tbsp. of butter 10 minutes. Add the potato and cook 2 minutes, the onion and water and cook 1/2 hour. Mix 2 tbsp. of butter with the flour and add the first mixture slowly and the seasonings. Cook 1/2 hour longer and add the parsley.

Mongole Soup

Ingredients:

1 qt. brown stock 1 qt. tomatoes 1/4 onion sliced 1 sprig parsley 1/4 c. butter 1/4 c. flour

10 allspice berries

6 cloves

1/4 bay leaf

1/4 tsp. celery salt

1/4 tbsp. Worcestershire sauce

1/2 tbsp. vinegar

Method:

Cook stock, tomatoes, onion, parsley, spices for 30 minutes. Brown butter, add flour and, gradually, the above mixture. Bring to the boiling point. Strain, add Worcestershire sauce and vinegar.

Creole Soup

Ingredients:

1 qt. brown stock

1 pt. tomatoes

3 tbsp. chopped green peppers

2 tbsp. chopped onion 1/4 c. butter

1/3 c. flour salt pepper cayenne

2 tbsp. grated horseradish

1 tsp. vinegar

1 c. macaroni rings

Method:

Cook pepper and onion in butter 5 minutes. Add flour, stock, tomatoes. Simmer 15 minutes. Strain, rub through a sieve and season highly with salt, pepper, and cayenne. Just before serving, add horseradish, vinegar, and macaroni previously cooked and cut in rings.

Meats

Tender Cuts Roasting

Wipe, trim, tie, or skewer meat into shape. Place on a rack in a pan and place pieces of fat from the meat over it. Rub meat over with salt and dredge meat and pan with flour.

Place in the hottest part of oven to sear the outside and brown the flour; then remove to a lower shelf and reduce the temperature; baste meat every ten minutes until done, unless a covered roaster is used.

Time-Table For Roasting

Fillet Of Beef I

The tenderloin of beef is known as the fillet.

Trim into shape a fillet of beef weighing about four pounds, removing tendinous portions and veins. Tie and skewer this into a pear-shaped piece. Lard the top, sprinkle with salt and pepper, and dredge with flour. Cover the bottom of a small dripping pan with cubes of salt pork. Set a trivet on top of pork, and place the meat on the trivet; allow the meat to roast from 20-30 minutes in hot oven, basting it frequently.

Serve with gravy made from fat in pan, flour, and hot water.